Chocolate Espresso Crinkle Cookies

Name: Chocolate Espresso Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 1 tablespoon espresso powder; 1 cup powdered sugar for coating

Highlighted under: Cozy Food

I absolutely love these Chocolate Espresso Crinkle Cookies! With their rich chocolate flavor and delightful espresso kick, they are the perfect treat to satisfy my sweet cravings. I find that the crinkly tops and chewy centers create a beautifully textured cookie that is loved by family and friends alike. Baking them fills my kitchen with an irresistible aroma that I just can't get enough of. Whether served with coffee or as a midday indulgence, these cookies have become a cherished staple in my home.

Created by

Cleo Winter

Last updated on 2026-01-05T23:37:34.365Z

When I first combined chocolate with espresso, I knew I stumbled upon something special. The bold coffee flavor enhances the deep chocolate notes, making each bite an adventure for my taste buds. The crinkles that form on the top are not just for looks; they’re a sign of the perfect balance of moisture and air whipped in during the mixing process.

One tip I learned is to chill the dough after mixing; it helps the cookies maintain their shape while baking. This step ensures they have a lovely soft center yet hold that slight crunch on the outside. Trust me, it’s worth the wait!

        Why You'll Love These Cookies
        Rich chocolate flavor paired with a robust espresso kick
Delightfully chewy with a crinkly top that's visually appealing
Perfect for gifting or enjoying with your favorite drink

      

Importance of Chilling the Dough

Chilling the dough for these Chocolate Espresso Crinkle Cookies is a crucial step that shouldn't be overlooked. When the dough is chilled, it firms up, making it easier to handle and shape into uniform balls. This not only ensures consistent baking but also helps the cookies maintain their shape. If the dough is too warm, it may spread excessively in the oven, resulting in flat cookies instead of the beautifully crinkled tops we desire.

Additionally, refrigeration allows the flavors to meld together, resulting in a richer cookie. As the dough sits, the flour hydrates fully, and the cocoa can deepen in flavor. For best results, aim for refrigerating the dough for at least one hour; you can even make the dough a day ahead and keep it in the fridge for up to 24 hours.

Achieving the Perfect Texture

The texture of these cookies is a beautiful balance between chewy and slightly crisp on the outside. To achieve this, be mindful of the baking time. Keep a close eye as they bake—after about 10 minutes, the tops should start crinkling, and the edges should set without looking dry or overly cooked. The sweet spot typically lies between 10 to 12 minutes; underbaking just a touch will ensure they remain delightfully chewy in the center.

Another key aspect is the rolling process in powdered sugar. Not only does it add a lovely sweetness, but it also contributes to the crinkle effect. Make sure to coat each ball well to create a thick layer on the surface—this will crack during baking and give you those signature crinkled tops. If you run out of powdered sugar, finely granulated sugar can be a substitute, though it may not yield the same visual contrast.

Ingredients

Gather the following ingredients to make these delicious cookies:

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 tablespoon espresso powder
1 cup powdered sugar for coating

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to bake your cookies:

Prepare the Dough

In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs, one at a time, followed by the vanilla and espresso powder. Gradually mix in the dry ingredients until just combined.

Chill the Dough

Cover the dough and refrigerate for at least 30 minutes to an hour. This will help the cookies maintain their shape while baking.

Shape and Bake

Preheat the oven to 350°F (175°C). Using a cookie scoop, portion the chilled dough and roll it into balls. Roll each ball in powdered sugar generously to coat. Place them on baking sheets lined with parchment paper, spaced apart. Bake for 10-12 minutes, until the tops are crinkled and the edges are set.

Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container.

Your delicious cookies are ready to be savored!

Pro Tips

For extra flavor, consider adding chocolate chips or nuts to the dough. Adjust the espresso powder to taste for a stronger coffee flavor if desired.

Ingredient Substitutions

If you’re looking to make these cookies gluten-free, a 1:1 gluten-free baking flour can be used in place of all-purpose flour. Additionally, natural cocoa powder can be substituted with Dutch-processed cocoa for a richer flavor; however, this may slightly affect the cookie's rise due to the lower acidity. When using alternatives, keep an eye on the dough's consistency—it may require slight adjustments to the wet ingredients.

To lower the sugar content, consider reducing the granulated sugar by a few tablespoons, as the brown sugar contributes moisture and flavor. Alternatively, coconut sugar can provide a lower glycemic index option but may slightly alter the flavor profile, making it a more caramel-like experience.

Storage and Freezing Instructions

These chocolate espresso crinkle cookies store wonderfully. Once cooled, keep them in an airtight container at room temperature for up to a week. However, to preserve their texture longer, consider freezing them. Layer the cookies between sheets of parchment paper in a freezer-safe container; they can last for up to three months in the freezer.

To enjoy them after freezing, simply remove them and let them come to room temperature—though, I often pop them in the microwave for a few seconds to restore that fresh-baked warmth. If desired, before serving, you can roll them again in powdered sugar to refresh their appearance and sweetness.

Questions About Recipes

→ Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ How do I store the cookies?

Store the cookies in an airtight container at room temperature for up to one week.

→ Can I freeze the cookies?

Yes, you can freeze the shaped dough. Just roll them, place them on a baking sheet, freeze until solid, then transfer to a zip-lock bag. You can bake them directly from frozen, adding a couple of minutes to the baking time.

→ What can I substitute for espresso powder?

You can use instant coffee granules, but the flavor may vary slightly. Adjust according to your preference.