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–+ servings
Chocolate Crinkles on a White Board with a Red Ribbon
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Double Chocolate Crinkle Cookies with Espresso

Double Chocolate Crinkle Cookies with Espresso, a soft and moist, ooey gooey Christmas cookie.
Prep Time10 minutes
Cook Time8 minutes
Inactive Time2 hours
Total Time2 hours 18 minutes
Servings: 26 cookies
Calories: 109kcal
Author: Stephanie Wilson

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, roll into a ball and coat in powdered sugar, then transfer to the prepared baking sheet and set about 2 inches apart.
  • Bake for 8-9 minutes. Let cool on the pan for a couple of minutes 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.

Nutrition

Serving: 1g | Calories: 109kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 67mg | Fiber: 1g | Sugar: 13g