Description
These Fudgy & Festive Mocha Crinkle Cookies combine rich cocoa and robust espresso powder for an indulgently soft and chewy treat with a crackled, powdered sugar-coated exterior. Perfect for holiday celebrations or anytime you want a decadent coffee-flavored cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee or espresso powder
Dry Ingredients
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Mix wet ingredients: In a large bowl, whisk together granulated sugar and vegetable oil until well combined. Add the eggs, vanilla extract, and instant coffee or espresso powder, then whisk until smooth and the coffee granules have dissolved completely.
- Add cocoa powder: Stir in the unsweetened cocoa powder until fully incorporated into the wet mixture, creating a rich chocolate base.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a sticky dough forms without any dry patches.
- Chill dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 2 hours, or preferably overnight, to allow the flavors to meld and make the dough easier to handle.
- Prepare for baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Form cookie balls: Using a tablespoon measure, scoop portions of dough and roll each into a ball. Thoroughly coat each ball by rolling it in the powdered sugar until completely covered.
- Bake cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the tops have a crinkled appearance, the edges are set, but the centers remain soft.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without losing their fudgy texture.
Notes
- For a more intense coffee flavor, increase the espresso powder to 3 tablespoons.
- Make sure the powdered sugar fully coats each cookie ball for the signature crinkle effect.
- Chilling the dough is essential for handling and developing flavor; do not skip.
- Cookies will keep well in an airtight container at room temperature for up to 5 days.
- You can freeze dough balls for up to 1 month; bake directly from the freezer adding a couple minutes to baking time.
