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These mocha crinkle cookies are chewy, fudgy, and have a toasty pop of espresso! 100% decadent. Even better, they’re amazing with chocolate hazelnut spread or buttercream for crinkle cookie sandwiches. Make sure to add gorgeous cookies to your baking list for holiday parties, cookie exchanges, and Christmas get-togethers!

A wire rack of mocha crinkle cookies on a wood table next to a red plaid linen, white bowl of Nutella, white cups of coffee, and garland.

We all have an “ex-boyfriend recipe”, right? That is, a recipe gifted by a boyfriend’s mom/grandma/aunt/brother-in-law’s cousin that was better than the relationship itself?

Well, here’s mine. Many years ago, when I was in high school, I first tasted these crinkle cookies by my then-boyfriend’s grandma and she was kind of enough to pass along the recipe. And while that relationship was abandoned in 2013, the recipe was not. Now, they’re one of my Christmas cookie exchange staples along with cardamom gingerbread cookies and these classic molasses crinkle cookies!

Over the 12+ years of making these cookies, I’ve tweaked and adjusted them based on my tastes and some tips I learned in pastry school. First of all, I added coffee because, well, it’s kind of my thing. I’ve also tested the recipe with all kinds of chocolate for the fudgiest, crinkliest cookie I could muster. They are absolutely amazing. Like, I probably won’t even share these with Santa (unless he brings me a ten-piece Staub set, of course). 🤷‍♀️

Semi-sweet chocolate

White and brown bowls of flour, powdered sugar, sugar, oil, vanilla, espresso powder, chocolate chips, and Nutella on a white counter next to eggs.

Feel free to use either chocolate chips or chopped chocolate in this recipe. Just go with semi-sweet or dark chocolate so the cookies aren’t too sweet. You can also use milk chocolate for a sweeter cookie.

For the dough, you’ll need all purpose flour, baking powder, Morton’s Kosher salt, espresso powder, sugar, neutral oil, eggs, vanilla extract, and powdered sugar. If you want to make cookie sandwiches, grab some kind of chocolate hazelnut spread like Nutella!

How to make the dough

Six steps to making mocha crinkle cookies. In photo 1, a white bowl of flour and espresso powder is on a white counter. In photo 2, the mixture is whisked. In photo 3, a white bowl of chocolate chips is on a white counter. In photo 4, the chocolate is melted. In photo 5, the bowl has sugar and oil in it. In photo 6, the mixture is mixed and has an egg in it.
In a small bowl, whisk together the flour, baking powder, salt, and instant espresso powder. Next, melt the chocolate and add the sugar and oil. Mix in the eggs and vanilla extract.
Six steps to making espresso chocolate cookies. In photo 1, a white bowl of chocolate cookie batter is topped with flour. In photo 2, the dough is mixed. In photo 3, the bowl is covered with a bowl cover. In photo 4, the dough is being scooped. In photo 5, a ball of dough is being rolled in a white plate of granulated sugar. In photo 6, the dough ball is being rolled in a brown bowl of powdered sugar.
Add the flour mixture and stir just until the dough forms. It will be thick & loose. Cover the bowl and chill the dough for at least 2 hours. Then, scoop the dough into balls & roll them in granulated sugar followed by powdered sugar. Lastly, bake the cookies until they’re nice and crackly. Cool and enjoy!

The cookies are ready when the edges are set but the centers still look a bit underdone. That’s the key to cookies that are chewy and fudgy! Avoid over-baking the cookies or they’ll come out dry and crumbly.

Cookie sandwiches

Two photos of making crinkle cookie sandwiches. In photo 1, a hand spreads Nutella on a crinkle cookie over a rack of crinkle cookies. In photo 2, the hand sandwiches another cookie on top.

Not that these cookies really needed any more decadence, but since I can’t leave a good thing alone, of course I had to try a sandwich version! They’re extra but they’re also ridiculously delicious. To make them, just spread 2 teaspoons of chocolate hazelnut spread on the bottom of a cookie and press another one on top.

Cookies not crinkling?

There are a few reasons the tops might not be crinkling. First off, the dough might be too cold. If the dough is super chilled, just let it warm for about 30 minutes. Or, it might be that you’re not using enough powdered sugar. You want the cookie dough balls to have a thick layer of powdered sugar so it dries out the surface of the dough and creates those pretty crackles!

Mocha crinkle cookie sandwiches on a wire rack next to white mugs of coffee, a white bowl of Nutella, and a red linen with a wood background.

Store leftovers

To store leftover cookies, place them in an airtight container and let them sit at room temperature for up to 3 days. After a few days, they will start to lose their chew.

Freezing 2 ways

You can either freeze the baked cookies or the cookie dough!

  • Freeze the baked cookies – first, let them cool completely. Then, stack them in an airtight container or freezer bag in-between layers of parchment paper. Freeze for up to 3 months.
  • Freeze the cookie dough – after the dough is chilled, scoop it into balls and freeze them on a parchment-lined sheet pan until they’re solid, 1-2 hours. Once they’re frozen, pop the frozen cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months. Thaw before rolling & baking.

Keep the powdered sugar from turning yellow

Sometimes, the powdered sugar melts in the oven a bit and mixes with the chocolate dough which gives it a yellow-ish tint. This can also happen if you live in a humid place! To keep that powdered sugar bright white, we’ll use a little trick I learned in pastry school.

First, coat the cookie dough balls in a thin layer of granulated sugar and then roll the balls in a thick layer of powdered sugar. The granulated sugar will soak up any extra moisture and keep the powdered sugar from melting!

A wire rack of mocha crinkle cookies on a wood table next to a red plaid linen, pinecones, a white bowl of Nutella, and white mugs of coffee.

I always recommend measuring the ingredients with a scale for the best, most accurate cookies every time! But, if you are using cups, make sure you’re measuring the flour correctly. Start by fluffing the flour with a whisk and spoon the fluffed flour into the measuring cup. Then, level the flour off without packing it in.

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Fudgy Mocha Crinkle Cookies

Yield: 28 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
These mocha crinkle cookies are chewy, fudgy, and have a toasty pop of espresso! 100% decadent. Even better, they're amazing with chocolate hazelnut spread or buttercream for crinkle cookie sandwiches. Make sure to add gorgeous cookies to your baking list for holiday parties, cookie exchanges, and Christmas get-togethers!
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Ingredients

Chocolate Crinkle Cookies

  • 172 grams semi-sweet or dark chocolate chips (1 cup)
  • 120 grams all purpose flour, sifted (1 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1 Tablespoon instant espresso powder
  • 200 grams granulated sugar, plus more for rolling (1 cup)
  • 72 milliliters neutral oil, like canola or avocado (1/3 cup)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 30 grams powdered sugar, sifted (1/4 cup)
  • 148 grams chocolate hazelnut spread, for making cookie sandwiches, optional (1/2 cup)

Equipment

Instructions 

Mocha Crinkle Cookies

  • Pour the chocolate chips in a large, microwave-safe mixing bowl. Microwave the chocolate in 30-second increments, stirring in-between, until it's melted. Let the chocolate cool to room temperature for a few minutes.
  • In a small bowl, combine the flour, baking powder, salt, and instant espresso powder. Set aside.
  • Then, add the sugar and oil to the melted chocolate. Using a hand mixer (or stand mixer), beat the chocolate, sugar, and oil for about 1 minute. Then, add the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  • Add the flour mixture and beat the dough just until it's combined. Cover the bowl with a reusable bowl cover or plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Once the dough is completely chilled, preheat the oven to 350°F (177°C), and line two sheet pans with parchment paper. Using a #60 (1 Tablespoon) cookie scoop, scoop the dough and roll it into balls. Roll the cookie dough balls in a light layer of granulated sugar. Then, roll the cookie dough balls in a thick layer of powdered sugar.
  • Place the cookie dough balls about 2-3 inches apart on the cookie sheets. Bake the cookies, checking for doneness around 8-10 minutes. The cookies will be crackled on top and set on the edges, but the middles will look a bit underdone. Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Cookie Sandwiches

  • To make cookie sandwiches, place half of your cookies upside down on a cooling rack. Spread about 2 teaspoons of chocolate hazelnut spread on the bottom of each cookie.
  • Sandwich the remaining cookies on top of each frosted cookie. Press gently to help them stick together. Enjoy!

Notes

I always recommend measuring the ingredients with a scale for the best, most accurate cookies every time! But, if you are using cups, make sure you’re measuring the flour correctly. Start by fluffing the flour with a whisk and spoon the whisked flour into the cup. Then, level the flour off without packing it in.
The quality of the ingredients is important in these cookies! Choose high-quality chocolate and instant coffee, because it will make a big difference in the flavor.
Make sure to chill the dough for at least 2 hours or overnight. It’s the key to cookies that are fudgy and thick!
Sometimes, the powdered sugar melts in the oven a bit and mixes with the chocolate dough which gives it a yellow-ish tint. This can also happen if you live in a humid place! To keep that powdered sugar bright white, make sure you roll the cookie dough balls in a thin layer of granulated sugar followed by a thick layer of powdered sugar. The granulated sugar will soak up any extra moisture and keep the powdered sugar from melting!
If the cookies aren’t crackling around the 6-7 minute mark, carefully remove them from the oven. Using oven mitts, grip the sides of the pan and gently “bang” them against a counter or hard surface. They should crackle on top. Then, return them to the oven to finish baking.
If the cookies aren’t spreading, just warm up the dough for about 30 minutes. Sometimes, I’ve found that the cookies don’t spread if the dough has been chilling for more 2-3 hours.
Cuisine: American
Course: Cookies
Author: Sara Lynn Hunt Broka
Serving: 1cookie (without chocolate hazelnut spread), Calories: 107kcal, Carbohydrates: 15.3g, Protein: 1.3g, Fat: 4.7g, Saturated Fat: 1.6g, Cholesterol: 13mg, Sodium: 29mg, Potassium: 50mg, Fiber: 0.3g, Sugar: 11.4g, Calcium: 22mg
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Originally posted on December 19, 2018.