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Dark Mocha Crinkle Cookies

Dark Mocha Crinkle Cookies

Deep, fudgy chocolate cookies kissed with espresso and coated in a snowstorm of powdered sugar. Crackly on the outside, soft in the middle.
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Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tbsp instant espresso powder
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 cup granulated sugar
  • 0.5 cup neutral oil such as canola or vegetable
  • 4 oz dark chocolate, melted and cooled
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1 tbsp strong brewed coffee, cooled optional for extra mocha flavor
  • 0.5 cup granulated sugar for rolling
  • 1 cup powdered sugar for rolling

Instructions

Preparation Steps

  • Melt the dark chocolate in short bursts in the microwave; stir smooth and let it cool slightly.
  • Whisk flour, cocoa, espresso powder, baking powder, and salt in a medium bowl.
  • Beat granulated sugar and oil until sandy and combined. Add eggs one at a time, then mix in vanilla.
  • Stir in the melted chocolate and the cooled coffee until glossy.
  • Fold the dry ingredients into the wet just until a thick, sticky dough forms.
  • Cover and chill the dough until firm enough to scoop, 1 to 2 hours.
  • Heat oven to 350°F. Line two baking sheets with parchment. Place the coating sugars in separate bowls.
  • Scoop 1½-tablespoon portions, roll into balls, coat in granulated sugar, then heavily in powdered sugar.
  • Arrange 2 inches apart and bake 10 to 12 minutes, until cracked and just set in the centers.
  • Cool on the sheet for 5 minutes, then move to a rack to finish cooling.

Notes

Try a pinch of cinnamon or cardamom in the dry mix for a spiced mocha twist. For extra gooey centers, pull the cookies when the cracks look set but the middles are still soft. Store airtight at room temperature up to 4 days, or freeze unbaked, sugar-coated dough balls for 2 months and bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Dark Mocha Crinkle Cookies flavors. All ingredient ratios and instructions are independently developed.