Mocha Crinkle Cookies

Submitted by Sophie Reynolds

About the cook: I'm an Alabama college student who loves to cook and bake.

About the dish: Perfect for holiday cookie swaps, with coffee, or just because, these cookies are sure to please!

National Origin: American

Serves: 48

Estimated Time: Over 2 Hours


1 1/2 C. granulated sugar
1/2 C. dark brown sugar
3/4 C. vegetable or canola oil
2 tsp. vanilla extract
1/2 tsp. espresso
4 large eggs, room temperature
2 1/3 C. all purpose flour, sifted
1 C. unsweetened cocoa powder, sifted
2 tsp. baking powder
1/2 tsp. kosher salt, coarse if available
1/2 C. espresso chips, optional
1 C. powdered sugar, sifted, for rolling


Using an electric mixer, combine the sugars, oil, vanilla extract, and espresso powder until combined, about one minute. Once combined, add in eggs one at a time, letting each combine well between additions.

In a medium mixing bowl whisk together the flour, cocoa powder, baking powder, and salt. While mixing the wet mixture on low, slowly add the dry mixture and stir until fully combined. Fold in espresso chips, if using.

Cover dough with plastic wrap and chill for at least four hours, preferably overnight.

Once chilled, preheat oven to 350°F and line a baking sheet with parchment paper. Pour sifted powder sugar in a bowl. Using a tablespoon, or a small cookie scoop, scoop the dough and form into a ball with your hands. Drop the ball into the powdered sugar and roll around until fully covered. Place onto baking sheet, and continue until sheet is full, leaving at least 1 1/2 inches between cookies so they do not spread together.

Bake cookies for 10-13 minutes, depending on preferred doneness. Longer baked cookies will be crispy, while shorter baked will be more chewy. The cookies should be puffed and crinkled once done. They will still be soft once removed, but will firm up after cooling. The cracks may look a little wet, but that is okay. They will dry out when cooling. Once firm, move to a wire rack and allow to finish cooling. Bake any remaining dough, or refrigerate for later use, no more than 24 hours after initially making dough.


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