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Easy Mocha Chocolate Crinkle Cookies that Delight Every Bite!

Easy Mocha Chocolate Crinkle Cookies | Fudgy, Festive & Coffee-Kissed

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Delicious and easy-to-make mocha chocolate crinkle cookies that are perfect for any occasion.

Ingredients

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  • 1 cup White Granulated Sugar
  • 6 tablespoons Vegetable Oil
  • 6 tablespoons Unsweetened Cocoa Powder
  • 2 tablespoons Instant Espresso
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1.25 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 0.25 teaspoon Salt
  • 0.25 cup Powdered Sugar (for rolling)

Instructions

  1. In a large bowl, stir together the sugar and vegetable oil until well combined.
  2. Add the cocoa powder and instant espresso. Stir until the mixture is smooth and evenly blended.
  3. Add eggs and vanilla extract, mixing until everything is fully incorporated and the batter is glossy.
  4. In a separate medium bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the chocolate mixture. Stir just until there are no more streaks of flour—do not overmix!
  6. Cover the bowl with plastic wrap. Refrigerate the dough for at least 6 hours, or overnight, until firm.
  7. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  8. Place the powdered sugar in a small bowl.
  9. Scoop out tablespoon-sized portions of dough and roll each into a 1-inch ball using your hands.
  10. Gently roll each dough ball in the powdered sugar, making sure they’re fully coated.
  11. Place the balls 2 inches apart on the prepared baking sheet.
  12. Bake for 10 to 12 minutes, or until the edges are set and the tops are crackled.
  13. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough is essential for achieving the perfect texture.
  • These cookies can be stored in an airtight container for up to a week.
  • You can add chocolate chips for extra chocolate flavor.

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