Espresso Chocolate Crinkles

Espresso Chocolate Crinkles


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These cookies are sweet and soft, with a hint of espresso, a perfect addition to any holiday cookie tray. They're easy to make and evoke feelings of winter, since they are rolled in powdered sugar.

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Time needed

20 min cooking

Serving Size / Yield

50 cookies


  • 1 C. unsweetened cocoa powder
  • 1 1/2 C. sugar
  • 1/2 C. vegetable oil
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 C. flour
  • 2 tsp. baking powder
  • 1 tsp. espresso powder
  • 1/2 tsp. salt
  • 1 C. confectioners' sugar

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In a bowl, combine the cocoa powder, sugar, and oil until a gritty, black dough forms. Add the eggs one at a time, beating well after each addition. Add in the vanilla and beat thoroughly.

In another bowl, combine the flour, baking powder, salt, and espresso powder. Gradually mix it into the chocolate mixture until just combined on low speed. Do not overbeat. Cover the dough and chill for at least 4 hours and up to overnight.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Put the confectioners' sugar in a large bowl. Use a rounded teaspoon to scoop the dough out and roll the dough into 1-in. balls with your hands. Roll the balls into the confectioners' sugar and place them onto the baking sheets. Bake for 10-12 minutes. Allow to cool for several minutes before cooling on a wire rack.

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