Double Chocolate Crinkle Cookies with Espresso, a soft and moist, ooey-gooey Christmas cookie.
It may be Santa’s favorite cookie. I’m mean, mine, of course. Who couldn’t use a little extra chocolate and espresso? All wrapped up in a snowy white? At Christmastime no less. It’s gooey, chocolaty… and so delicious.
Plus, they’re easy and simple to make.
Double Chocolate Crinkle Cookies with Espresso, a soft and moist, ooey gooey Christmas cookie.
- 1/2 cup unsweetened cocoa powder
- 1/2 to 1 teaspoon espresso powder (your preference)
- 1 cup brown sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1–1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (any variety but I love dark chocolate)
- powdered sugar for dusting
In a stand mixer, combine the cocoa powder, espresso powder, brown sugar and vegetable oil. Mix for a couple of minutes until it’s perfectly combined. Mix in the eggs and vanilla until smooth. Add the flour, baking powder, and salt to the chocolate mixture and mix. Then fold in the chocolate chips.
Cover the dough and refrigerate for 2-3 hours. Most often, I refrigerate at least 3 hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Measure out about 1 tablespoon of dough. This is where I use my small cookie scoop (affiliate link) to easily make 1-inch balls. Coat each ball in powdered sugar and place on the prepared baking pan.
Bake for 10 minutes. Let cool for a couple of minutes on the pan before transferring to a wire rack to cool completely.
This recipe makes just over a couple dozen cookies (I seem to always get 26). It easily doubles and makes 48 cookies and freezes really well.