These cookies are a dreamy fusion of deep chocolate and bold coffee flavors, wrapped in a crackled powdered sugar crust. The outside is lightly crisp, while the inside stays soft and brownie-like. The espresso enhances the chocolate, giving it a mocha richness that’s perfect for coffee lovers and chocolate fanatics alike. With their snowy tops and crinkled texture, they’re a festive addition to any cookie tray—but honestly, they’re too good to save for special occasions. Best of all, the dough comes together quickly and chills overnight, making them ideal for make-ahead baking.
Ingredients:
For the Dough:
- 1 cup white granulated sugar
- 6 tablespoons vegetable oil
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso powder (or instant coffee)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For Rolling:
- ¼ cup powdered sugar (you may need a little more)
Instructions:
1. Mix the Wet Ingredients
In a large bowl, stir together the sugar and vegetable oil until well combined. Add the cocoa powder and espresso powder, stirring until smooth. Then mix in the eggs and vanilla extract until the batter is glossy and cohesive.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet cocoa mixture, stirring just until no streaks of flour remain. The dough will be soft and slightly sticky.
3. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight. This step is essential—it firms up the dough and helps create those signature crinkles when baked.
4. Preheat and Prep
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the powdered sugar in a small bowl for rolling.
5. Shape and Coat
Scoop out tablespoon-sized portions of dough and roll into 1-inch balls. Immediately roll each ball in powdered sugar until fully coated. Place them 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 glossy in the center. Don’t overbake—these cookies firm up as they cool.
7. Cool and Serve
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy warm with coffee or milk, or store for later indulgence.
🍽️ Tips & Variations:
- Flavor Boost: Add a pinch of cinnamon or a splash of peppermint extract for a seasonal twist.
- Sugar-Free Option: Use sugar substitutes and stevia-sweetened chocolate chips for a lighter version.
- Double Chocolate: Fold in ½ cup of chocolate chips for extra gooeyness.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Make-Ahead: Freeze dough balls before baking—just roll in powdered sugar and bake straight from frozen.
These mocha crinkle cookies are the kind that disappear fast—so you might want to double the batch. Want to riff on this with a tropical twist or turn them into sandwich cookies with espresso cream? I’ve got ideas ready to roll!