Mocha Espresso Fudge Crinkle Cookies
These Mocha Espresso Fudge Crinkle Cookies are rich, fudgy, and packed with a subtle coffee kick. Perfectly chewy with a beautiful crinkle finish!
Servings: 24 servings
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed espresso or coffee cooled
- 1/4 cup vegetable oil
- 1/2 cup chocolate chips
- 1/4 cup powdered sugar for rolling the dough balls
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a medium bowl, sift together 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
- In a large mixing bowl, whisk together 1/2 cup granulated sugar and 1/2 cup packed brown sugar until well combined. Add 2 large eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla extract, 2 tablespoons cooled strong brewed espresso or coffee, and 1/4 cup vegetable oil until the mixture is smooth.
- Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until fully incorporated. Be careful not to overmix, as this can make the cookies tough.
- Fold in 1/2 cup chocolate chips evenly throughout the dough for delicious melty bites.
- Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to roll and ensuring better cookie shape.
- Place 1/4 cup powdered sugar in a shallow bowl. Using a spoon or cookie scoop, scoop out dough and roll into 1 1/2-inch balls. Roll each ball generously in powdered sugar until fully coated.
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have spread and the surface has cracked, revealing the fudgy interior.
- Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature with your favorite cup of coffee or milk.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
- Spoon or cookie scoop
Notes
- Chill the dough for at least 30 minutes to help maintain cookie shape and achieve the perfect crinkle.
- You can substitute whole wheat pastry flour for a nuttier flavor and more fiber.
- Freeze dough balls on a baking sheet before storing for easy baking anytime.
- Use decaffeinated espresso to enjoy the mocha flavor without caffeine.
- Store baked cookies in an airtight container at room temperature for up to 5 days.