These Easy Mocha Chocolate Crinkle Cookies are a dreamy fusion of rich cocoa and bold espresso, wrapped in a soft, brownie-like cookie with a crackled powdered sugar crust. They’re crisp on the edges, chewy in the center, and dusted with a snowy layer of sweetness that makes them as beautiful as they are delicious. Perfect for coffee lovers and chocolate fanatics alike, these cookies are a festive favorite that work just as well for holiday trays as they do for everyday indulgence. The dough is simple to make, but requires chilling to achieve that signature crinkle effect—so plan ahead and prepare for cookie magic.
Ingredients (Makes ~30 Cookies):
- 1 cup white granulated sugar
- 6 tablespoons vegetable oil
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso (or instant coffee for milder flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar (for rolling)
Instructions:
1. Mix the Wet Ingredients
- In a large mixing bowl, stir together the granulated sugar and vegetable oil until well combined.
- Add cocoa powder and instant espresso. Stir until smooth and glossy.
- Beat in the eggs and vanilla extract until fully incorporated.
2. Combine the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until no streaks of flour remain.
- The dough will be soft and slightly sticky—don’t worry, it firms up beautifully after chilling.
3. Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Chilling is essential for firming the dough and creating those classic crinkles during baking.
4. Preheat and Prep
- When ready to bake, preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper and place powdered sugar in a small bowl.
5. Shape and Coat
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls.
- Roll each ball generously in powdered sugar until fully coated.
- Place the coated dough balls 2 inches apart on the prepared baking sheet.
6. Bake
- Bake for 10–12 minutes, or until the edges are set and the tops are crackled but still slightly soft in the center.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
🍽️ Serving Suggestions:
- Enjoy with a glass of cold milk or a hot cup of coffee.
- Serve alongside vanilla ice cream or raspberry coulis for a decadent dessert.
- Add to a holiday cookie tray with peppermint bark and almond snowballs.
💡 Tips & Variations:
- No espresso? Use instant coffee or omit for classic chocolate crinkles.
- Peppermint twist: Add ½ tsp peppermint extract for a festive flavor.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies or dough balls for up to 2 months.
- Uniform cookies: Use a cookie scoop for evenly sized portions.
These cookies are a celebration of texture and flavor—perfect for someone like you who loves indulgent, creative treats with a visual wow factor. Want to pair them with a tropical mousse or a sugar-free dessert next? I’ve got plenty of ideas to keep the sweet inspiration flowing.