This rich and decadent chocolate espresso crinkle cookie is the perfect treat you’ll want after every meal. These pillowy soft cookies crack when baked, giving them the “crinkle cookie” name. Place a few of these cookies in a small box or decorative bag for a holiday gift or party favor all of your friends will love.
Chocolate Espresso Crinkle Cookies
Yield: About 2 dozen
1/2 cup AP flour
1/4 cup unsweetened cocoa powder
2 teaspoons instant espresso
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet chocolate, melted
1 tablespoon milk
1 cup confectioners’ sugar, for coating
1) In a medium sized bowl, whisk together the flour, cocoa powder, instant espresso, baking powder and salt. Set aside.
2) In a large sized bowl, beat the butter and brown sugar together until fluffy and smooth (about 2 minutes). Then incorporate the egg, melted chocolate and milk and mix until combined. The dough will be thin, so refrigerate until firm, at least 30 minutes.
3) While the dough is firming up, preheat an oven to 350 degrees and line two baking sheets with parchment paper. Put the confectioners’ sugar in a small bowl and set aside.
4) Once firm, form the dough into 1 inch balls, then roll into the confectioners’ sugar to coat (roll in the sugar twice for a more distinct crackled finish). Place on the baking sheets about 2 inches apart, and bake 10 to 12 minutes, or until the dough has crackled and edges are firm. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.