Chocolate Espresso Crinkles

Carol Matthias


Even my little boy loves these super chocolatey, rich cookies. They're the perfect addition to the cookie plate at the holidays.

A note on the instant espresso -- I've used the cheap brand at the supermarket (in the coffee aisle) and I've used the expensive Williams-Sonoma powder. Truth be told, they taste pretty similar. The quality of the chocolate is far more important.


★★★★★ 1 vote

45 Min
30 Min


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4 oz
bittersweet chocolate
1/4 c
cocoa, unsweetened
1 1/2 Tbsp
instant espresso
1/2 c
all purpose flour
1 tsp
baking powder
1/8 tsp
4 Tbsp
butter, softened
2/3 c
brown sugar, firmly packed
1 Tbsp
3/4 c
confectioners' sugar

How to Make Chocolate Espresso Crinkles


  • 1Melt and cool bittersweet chocolate.
  • 2In a medium bowl, sift together cocoa, espresso, flour, baking powder and salt.
  • 3Cream butter and brown sugar until light and fluffy with mixer. Beat in egg until well combined. Mix in cooled melted chocolate.
  • 4Gradually add flour mixture on low setting. Add in milk until just mixed in (don't overbeat).
  • 5Flatten dough into a disk, wrap in plastic wrap, and freeze until firm (about an hour).
  • 6Meanwhile, preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat.
  • 7Shape dough into 1 inch balls. Pour confectioners' sugar into a bowl. Roll a few balls at a time into the sugar -- make sure they are completely coated in white.
  • 8Place balls on sheet about 2 inches apart. Bake about 12 to 14 minutes. The cookies will flatten and the white coating will crack (the cookies will be soft). Cool on a wire rack.

Printable Recipe Card

About Chocolate Espresso Crinkles

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy

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