In the world of holiday baking and Christmas cookies, these Chocolate Espresso Crinkle Cookies are some of my favorite cookies to bake. Even around the holidays I'm a devoted chocoholic so these cookies are always on my baking list! I love the soft, puffy texture of the cookie, the slight hint of espresso and of course the fudgy chocolate flavor.
When it comes to crinkle cookie, are you guys team red velvet, or chocolate? I can never decide, I love both for different reasons. Anytime chocolate is involved in a recipe I love to enhance it with espresso powder, and these cookies are no exception. I recently made these and used a little extra espresso powder and the flavor was delicious. If you just use a little, you won't taste it, it just enhances the chocolate. If you go a little heavy handed with it you will indeed taste it but it's an awesome flavor to pair with chocolate.
Chocolate Espresso Crinkle Cookies
- 1 cup All Purpose Flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ unsalted butter room temperature
- ⅔ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- confectioner's sugar for rolling
- In a bowl combine the dry ingredients; flour, cocoa powder, espresso powder, baking powder & salt. Give it a quick whisk to mix everything together and set aside.
- In a separate bowl combine butter and sugar and cream together using an electric mixer until light and fluffy. Add in eggs and vanilla extract and continue mixing until combined. Slowly add in dry ingredients, mixing thoroughly until cookie dough is combined. Cover bowl in plastic wrap and chill dough in the refrigerator for at least 30 minutes or up to overnight.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or spray with cooking spray. Add confectioner's sugar to a small plate or shallow bowl. Scoop cookie dough into small balls and roll in powdered sugar until completely covered. The repeat once more, roll the cookie dough balls again in powdered sugar to get a good thick coating of powdered sugar.
- Bake for 10 minutes. Allow cookies to cool for 2 or 3 minutes before transferring them to a cooling rack to cool completely. Serve immediately or store in an airtight container for later.