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


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


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.

About this Recipe

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