Mocha Crinkle Cookies
Powder sugar-dusted cookies that have a deep chocolate flavor and a subtle hint of espresso, these cookies are the perfect wintry treat!
Ingredients
- 8 tbsp butter, melted
- 3 eggs, room temp
- 1 tsp vanilla extract
- ½ cup sugar
- ¼ cup brown sugar
- 1¾ cup flour
- ½ cup Dutch-process cocoa powder
- 2-3 tbsp espresso powder (3 for a stronger coffee taste)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅛ tsp salt
- ¼ cup powdered sugar, for rolling
Instructions
- In a medium bowl mix the dry ingredients (flour, cocoa powder, espresso powder, baking soda and powder, and salt). Set aside.
- In a large bowl, whisk the melted butter and eggs. Add the sugars and whisk until all combined.
- Pour the bowl with the flour into the egg mixture. Using a handheld mixer (you can also use a whisk for this part, but I find it much easier to use a mixer), mix until just combined. Cover and refrigerate for an hour (can be overnight).
- Preheat oven to 350°. Line a baking sheet with parchment paper. Sift the powdered sugar onto a small bowl or plate. Take the cookie dough and scoop 2 tablespoons of dough and roll it into a smooth ball with both of your hands. Toss in the powdered sugar and place on the baking sheet. Repeat for the rest of the dough. You can also make smaller cookies using just 1 tablespoon of dough for each cookie.
- Bake until the cookies start to crack and the tops look a little undercooked (about 14 minutes for larger cookies and 10 minutes for the smaller ones). Remove and let cool. These are best the day of but can also be frozen.