Double Chocolate Crinkle Cookies with Espresso
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Double Chocolate Crinkle Cookies with Espresso, a soft and moist, chocolaty, ooey-gooey Christmas cookie you will love!
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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 blanket? At Christmastime no less.
These chocolate crinkle cookies are gooey, chocolaty… and so delicious.
What to Love About These Chocolate Crinkle Cookies
- Simple ingredients and easy to make
- Instant espresso powder elevates the rich chocolate flavor
- Are always the first cookie that disappears off the Christmas cookie platter
Ingredients for Chocolate Crinkle Cookies
A simple Christmas cookie recipe with easy, pantry ingredients. Specific ingredient measurements are in the recipe card at the bottom of this post.
- Unsweetened cocoa powder
- Instant espresso powder
- Brown sugar
- Vegetable oil
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Chocolate chips
- Powdered sugar
Do You Have to Use Espresso in the Recipe?
Absolutely not. Although, I highly recommend it. It doesn’t give the cookie a “coffee” flavor. Rather, it enhances the chocolate, making the cookies irresistible!
How to Make Chocolate Crinkle Cookies
Method details are in the recipe card below, but here is a quick summary of how to make these Christmas cookies.
Step 1: Combine the ingredients
In a stand mixer, combine the cocoa powder, espresso powder, brown sugar, and vegetable oil until fully combined. Mix in the eggs and vanilla until smooth. Add the flour, baking powder, and salt, then fold in the chocolate chips.
Step 2: Chill the Dough
Cover and refrigerate the dough until firm; 2-3 hours.
Step 3: Roll and Dust
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a small cookie scoop (affiliate link) make 1-inch dough balls. Roll each in powdered sugar and place on the prepared baking pan.
Step 4: Bake the Cookies
Bake for 8 to 10 minutes.
More Christmas Cookie Recipes You May Enjoy
Double Chocolate Crinkle Cookies with Espresso
Double Chocolate Crinkle Cookies with Espresso, a soft and moist, ooey gooey Christmas cookie.
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 to 1 teaspoon espresso powder
- 1 cup brown sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 ½ 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
Instructions
- 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 or until firm.
- 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 it 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.
Notes
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.
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Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 67mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 1g
Hi. Excited to try the recipe. Do you freeze the cookie dough or the baked cookies?
Hi Lauren! I freeze the baked cookies in air-tight containers between layers of either waxed paper or parchment paper. They are our sons favorite cookies. On my baking schedule again next week!