Fudgy Mocha Crinkle Cookies
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!
Ingredients
Chocolate Crinkle Cookies
- 1 cup semi-sweet or dark chocolate chips (172 grams)
- 1 cup all-purpose flour, sifted (120 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 1 Tablespoon instant espresso powder
- 1 cup sugar (200 grams), plus more for rolling
- 1/3 cup neutral oil (72 grams)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar, sifted (30 grams)
- 1/2 cup chocolate hazelnut spread (148 grams), for making cookie sandwiches, optional
Equipment
- Hand mixer or stand mixer
- #60 cookie scoop (1 Tablespoon)
- Parchment paper
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.
Avoid over-baking the cookies or they'll come out dry and crumbly. The cookies are done when they're set on the edges and look a bit underdone in the centers!
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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