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Classic Espresso Chocolate Crinkle Cookies

Indulge in these rich, chocolatey cookies with a buttery crunch on the outside and a soft, fudgy interior packed with an intense espresso flavor. Ideal for family gatherings, they offer a delightful treat that bridges generations.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Alternatively, use coconut oil or margarine for a dairy-free option.
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon instant espresso powder Can be substituted with finely ground coffee.
  • 1 teaspoon vanilla extract
For Dusting
  • to taste Powdered sugar For dusting the cookies.

Method
 

Preparation of Dough
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  2. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the espresso powder and vanilla extract until combined.
  4. Gradually add the dry mixture to the wet mixture, stirring just until incorporated. Avoid overmixing; a few lumps are fine.
Chilling and Shaping
  1. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to achieve the perfect crinkly texture.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Once chilled, scoop out tablespoons of dough, roll them into balls, and then roll each ball in powdered sugar until fully coated.
Baking
  1. Place the coated dough balls on the prepared baking sheet, spacing them a few inches apart.
  2. Bake for 10-12 minutes or until the tops are crinkled and the edges are set.
  3. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week, or freeze them for up to three months. For reheating, microwave a cookie for 10-15 seconds for a warm, fudgy experience.