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mocha espresso crinkle cookies

(1 rating)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

Chocolate and coffee...my 2 best friends!! All baked into one pretty cookie...now we're talkin'! ;) These are WONDERFUL! I especially enjoy them with my morning coffee or evening hot chocolate by the fireplace! Great for dunking! Also make pretty gifts during the holidays. I like to place them in a little bag tied with a ribbon, tucked into a coffee mug, and put into a mini holiday basket or mini gift bag from the dollar store with coffee or hot chocolate packets and a few assorted Christmas chocolates. Great mini gifts for neighbors, teachers or co-workers! Enjoy!! :D photo from bing images

►
(1 rating)
yield serving(s)
prep time 25 Min
cook time 15 Min

Ingredients For mocha espresso crinkle cookies

  • 1 1/3 cups
    packed dark brown sugar
  • 1/2 cup
    vegetable oil
  • 1/4 cup
    sour cream
  • 1 Tbl.
    chocolate syrup
  • 1
    large egg
  • 1 tsp.
    vanilla
  • 1 tsp.
    kahlua
  • 1 3/4 cups
    flour
  • 3/4 cup
    unsweetened baking cocoa
  • 2 tsp.
    instant espresso, i use medaglia d'oro
  • 1 tsp.
    baking soda
  • 1/4 tsp.
    salt
  • 1/8 tsp.
    ground black pepper
  • 1/16 tsp.
    cayenne (40k heat)
  • *powdered sugar for rolling into

How To Make mocha espresso crinkle cookies

  • 1
    Beat dark brown sugar and oil in mixer bowl. Mix in sour cream, chocolate syrup, egg and vanilla. Set aside.
  • 2
    In medium bowl, whisk to mix well the flour, cocoa, espresso, baking soda, salt, pepper and cayenne. Add four mixture to brown sugar mixture. Mix well. Scrape bottom and sides, mix again. Put dough onto plastic wrap, and wrap tightly. Refrigerate til firm. (3-4 hours.)
  • 3
    Preheat oven to 350. Pour powdered sugar into shallow bowl, 1/2 cup to start, add more as needed. Cut or spoon off pieces of dough and roll into 1 1/2" balls. (Or walnut-sized.) Roll balls into powdered sugar. Coating fairly heavily.
  • 4
    Bake on ungreased cookie sheets for at least 12 minutes, up to 15 minutes, or until tops of cookies are firm to touch. *DO NOT OVERBAKE*. Cool on wire racks.
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