If you're on the hunt for a cookie that combines the rich flavors of chocolate and coffee, look no further! These Chocolate Coffee Crinkle Cookies are not just a treat for your taste buds; they are a visual delight with their signature crinkle tops dusted in powdered sugar. Imagine biting into a soft, fudgy cookie that bursts with chocolatey goodness and a hint of coffee in every bite. Perfect for sharing or indulging in a quiet moment with a cup of coffee, this recipe is a must-try. Ready to impress your friends and family? Let’s dive into the delicious world of baking these irresistible cookies!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- Dissolve the instant coffee granules in 1 teaspoon of hot water, stirring until completely dissolved. Let cool slightly.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer until well blended.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Mix in the vanilla extract and dissolved coffee.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
- Refrigerate the dough for 30 minutes to make it easier to handle.
- Place the powdered sugar in a shallow bowl. Using a cookie scoop or spoon, portion the chilled dough into 1-inch balls.
- Roll each dough ball completely in powdered sugar, ensuring a thick, even coating that creates the signature crinkle effect.
- Place the coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers should still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Chill the Dough: Refrigerating the dough for at least 30 minutes not only makes it easier to handle but also enhances the flavors, resulting in a richer cookie.
- Perfect Powdered Sugar Coating: For that iconic crinkle effect, roll the dough balls generously in powdered sugar. Don't be shy—ensure they are completely coated for a beautiful finish!
- Watch the Baking Time: Every oven is different, so keep an eye on your cookies as they bake. They should look slightly soft in the center when you take them out; they will continue to cook on the baking sheet.
- Storage Secrets: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but trust us, they won’t last that long!
- Experiment with Flavors: Feel free to add chocolate chips or nuts for an extra texture twist. A pinch of sea salt on top before baking can also elevate the flavors beautifully!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 16g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 20mg
