Mocha Crinkle Cookies
This quick and easy mocha crinkle cookies recipe is packed with chocolate, coffee/ espresso flavors. They are crispy on the outside but soft on the inside.
One of my FAVORITE cookies to make are crinkle cookies and these mocha crinkle cookies are IRRESISTIBLE!
If you LOVE chocolate and coffee, then you need to make these cookies immediately!
They have CRISPY, SUGARY tops with SOFT centers.
They are also quick and EASY to make, using simple ingredients from your pantry.
My family is obsessed with them as well.
These chocolate espresso cookies are also GREAT for cookie exchanges plus they make a lovely homemade gift during Christmas time and the Holiday season.
I prefer these chocolate mocha cookies, just the way they are.
They are so pretty and SPARKLY and all that sugar adds the perfect amount of sweetness for me.
However, to sweeten these cookies further and decorate them, you have the following options:
- Dip these mocha crinkles in melted chocolate and then, place them on a sheet of wax paper and allow the chocolate to set.
- Drizzle some melted semisweet chocolate or even white chocolate on top of these cookies.
- Drizzle some glace icing or royal icing on top of these coffee cookies.
Here are some TIPS for making perfect mocha crinkle cookies:
- You can make these cookies TWO ways: crinkle cookies (the way I made them) or you can make them in an icebox style (e.g: form the dough into a log, chill it, then slice and bake it).
- You can use coconut oil instead of butter. Obviously, coconut oil would be a healthier choice but it does give a slight coconut flavor to these cookies.
- To get a really strong coffee flavor in these mocha crinkle cookies, be sure to use the BEST quality of espresso powder you can find.
- The number of cookies you get from this recipe will VARY, depending on how big or small you roll the cookie dough balls. I like to make mine very small and bite-sized.
- No chilling of the cookie dough is necessary.
- You can easily DOUBLE this recipe if you want a bigger batch of cookies.
- You can also MODIFY extracts and spices, which can lead to different FLAVORS of crinkle cookies. I have included recipe modifications for a spicy version and an orange version below.
If you are a fan of CRINKLE COOKIES, you should really check out some of these other crinkly cookie recipes from the blog archives…
Mocha Crinkle Cookies
- ½ cup All-purpose flour
- ½ cup Unsweetened cocoa powder
- ¼ cup Sugar, +1 tbsp granulated
- ¼ cup Brown sugar, +1 tbsp
- 1 tsp Vanilla extract
- 1 tbsp Instant espresso powder
- 3 tbsp Butter, melted
- ¼ tsp Salt
- ¼ tsp Baking soda
- 1 Egg white, from a large egg
- 1 cup Sugar, granulated sugar for rolling cookie dough balls
- In another mixing bowl, add butter, brown sugar, granulated sugar, egg white and vanilla extract. Mix everything until you have a rough and chunky mixture.
- Add the sifted flour mixture into the wet ingredients.
- Mix everything until you have a crumbly mixture.
- At this point, stop the mixer and knead the mixture with your hands into a ball of dough. If the dough is still a little dry and crumbly, add some milk or water (1 tsp at a time) to the dough and knead again.
- Take little portions of the dough and make little balls.
- Roll them in a plate full of granulated sugar.
- Place the cookie balls on a cookie tray lined with parchment paper and bake at 350 degrees for about 8-10 minutes or until the sides are slightly crispy.
- Let these cookies cool down on a cookie tray. Then, store them in an airtight plastic container at room temperature for up to 3 days. And you are done!
Until next time, tata my lovelies!