Chocolate Espresso Crinkle Cookies

Name: Chocolate Espresso Crinkle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/3 cup cocoa powder; 1 tsp espresso powder; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup powdered sugar for rolling

Highlighted under: Cozy Collection

I absolutely adore baking cookies, especially when chocolate is involved! These Chocolate Espresso Crinkle Cookies have become a staple in my kitchen because they combine rich chocolate with a delightful espresso kick. The moment I took a bite of the first batch, I knew I had to share this recipe. The crinkly tops form a beautiful contrast with the fudgy interiors, making them not just delicious but also visually appealing. Trust me, these cookies will become a favorite not just for yourself but also for family and friends!

Created by

Tilda Greenwood

Last updated on 2026-01-05T21:13:34.983Z

While experimenting with different flavor combinations, I decided to marry chocolate and espresso, and the result was euphoric! The espresso enhances the chocolate's richness without overpowering it, making the cookies incredibly addictive. I recommend using high-quality espresso powder for the best flavor.

After several tries, I found that letting the dough rest in the fridge before baking helped to develop richer flavors and allowed for better handling. The result is a perfect crinkle effect that not only looks great but also gives a moist texture inside!

        Why You'll Love These Cookies
        Rich chocolate flavor enhanced by espresso
Crispy exterior with a fudgy center
Perfect for coffee lovers and special occasions

      

Mastering the Crinkle Effect

The signature crinkle on these cookies is not just for show; it plays a crucial role in creating texture and enhancing flavor. To achieve those delightful cracks, make sure to chill the dough adequately. This step helps the outer part of the cookie set faster than the inside, resulting in the amazing contrast you’re looking for. If you find they aren’t crinkling as much as expected, try rolling the dough into slightly larger balls, approximately 1.5 inches in diameter, for more surface area to crack.

Another tip to consider is ensuring your oven is calibrated correctly. An oven that runs too hot can cause the cookies to spread too quickly, sacrificing the crinkle effect. Use an oven thermometer to check your temperature, and if necessary, adjust it by 25°F downwards to ensure the cookies cook evenly without sacrificing their beautiful tops.

Quality Ingredients Make a Difference

The quality of your cocoa powder and espresso powder significantly impacts the depth of flavor in these cookies. Opt for Dutch-processed cocoa for a smoother, milder taste, and use finely ground espresso powder rather than instant coffee granules to ensure a more intense coffee flavor that balances well with the sweetness. These choices help create that rich chocolate profile every bite should deliver.

For those needing to accommodate dietary restrictions, feel free to substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that it contains xanthan gum to maintain the structure. If you want a dairy-free version, replace the butter with a vegan alternative, ensuring it’s of similar consistency for optimal results.

Storing and Serving Suggestions

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you need them to last longer, consider freezing them. Flash-freeze the cookies on a baking sheet for about an hour before transferring them to a freezer-safe bag. They can stay good in the freezer for up to three months. Simply thaw at room temperature for about 15 minutes before serving, and you’ll have a treat that tastes freshly baked.

For a cozy treat, pair these crinkle cookies with a hot cup of espresso or coffee. They make a perfect afternoon snack or a delightful dessert. To elevate your presentation, you could dust them with a little more powdered sugar just before serving for an extra touch. This will not only enhance their appearance but also give a hint of sweetness as you enjoy them!

Ingredients

For the Cookies

1 cup all-purpose flour
1/3 cup cocoa powder
1 tsp espresso powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup powdered sugar for rolling

Instructions

Prepare the Dough

In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients until fully combined.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This step is crucial for flavor and handling, as it helps the dough firm up.

Preheat and Roll

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a tablespoon to scoop out dough, rolling them into balls. Roll each ball in powdered sugar until fully coated.

Bake

Place the powdered sugar-coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes or until the tops have crinkled and are set. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Pro Tips

For an added touch, sprinkle a pinch of sea salt on top of the cookies right after baking to enhance the chocolate and espresso flavors.

Ingredient Insights

Understanding the function of each ingredient in this recipe can elevate your baking game. The unsalted butter ensures balance in flavors, allowing the cocoa and coffee notes to shine. If you're in a pinch and don’t have unsalted butter, you can use salted butter but consider reducing the added salt to a pinch.

The eggs in this recipe contribute to the structure and moisture of the cookies. They help to bind all the ingredients together, creating that soft interior. If you're looking for an egg alternative, a flax egg can work too—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for 5 minutes until it becomes gelatinous, and use it to replace one egg.

Troubleshooting Tips

If your cookies turn out too dry or crumbly, it might be a sign that they were overbaked. Keep an eye on them towards the end of the baking time, as they should still look slightly soft in the center when you take them out. They will continue to firm up as they cool.

On the other hand, if they spread too much, ensure the dough was chilled adequately before rolling. If it was too warm, it could lead to excessive spreading in the oven. Also, try to avoid using overly greasy baking sheets, as this can cause the cookies to slide and flatten out during baking.

Questions About Recipes

→ Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used, but the flavor may vary slightly. Espresso powder typically provides a richer and more intense chocolate taste.

→ How do I store the cookies?

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, consider freezing them.

→ Can I substitute the butter with something else?

You can use margarine or coconut oil as a substitute, but the texture and flavor might change slightly.

→ What can I do if my dough is too sticky?

If your dough is too sticky to handle, simply refrigerate it for a bit longer before rolling into balls. This should help it firm up.