Old Fashioned Chocolate Crinkle Cookies Recipe

Learn how to make these chocolate espresso crinkle cookies. This old fashioned holiday baking recipe gets a twist with the addition of espresso powder. Delicious, perfect combination of brownies and cookies, all in one!

With the arrival of December, it means it is time to begin the holiday baking and decorating our home. This classic, traditional, chocolate espresso crinkle holiday cookie recipe is for sure at the top of our list for baking days.

Now, speaking of traditional, I am not sure that espresso powder would have been in the original recipe. But, espresso and chocolate, they just go together, in my opinion. However, espresso is an optional ingredient for this recipe.

Chocolate Crinkle Recipe

Chocolate Crinkle Cookies are a traditional classic cookie during the holiday season. They are soft, and chewy on the inside with a rich chocolate flavor that tastes much like an irrestible brownie with a crunch of cookie on the outside.

As chocolate crinkle cookies bake, the cookies begin to slightly spread causing the confectioners’ sugar coating to crinkle and crack. Hence, the crinkle name.

Chocolate Espresso Crinkle Recipe

Chill or No Chill for Crinkle Cookies

This dough will need to chill for at least several hours before attempting to roll into balls. At room temperature, the dough is very soft which is what creates a soft rich chocolate cookie with a brownie texture.

However, room temperature dough, makes it nearly impossible to roll without leaving a sticky mess all over your hands. So, chill for a few hours, or overnight, before rolling into balls for cookies.

Holiday Crinkle Recipe

Yes, you can freeze the chocolate espresso crinkle cookie batter. To freeze, roll the cookie dough into balls and freeze them on a baking sheet. Once the cookies are frozen solid, remove them from the baking sheet and place in air-tight container.

When ready to bake the cookies, remove the cookie ball, and place them on a baking sheet or stoneware, to thaw for 30-45 minutes. Then, roll the balls in the sugar before baking.

Holiday Crackle Top Cookie

Tips for Making Chocolate Espresso Crinkle Cookies Recipe

  • Start with room temperature ingredients. The egg and butter will mix together easier.
  • Chill. The dough for these cookies is very sticky, so by allowing the dough to chill, it will be easier to roll into balls. Chilling the dough also helps with keeping the cookies thicker and prevents spreading.
  • Don’t press the cookies down. Roll them into the ball shape, dip them in the sugar, and place on your baking sheet or stoneware.
  • First, roll the dough ball in granulated sugar. Then roll in confectioners’ sugar. This is how you get the stark white look on the top without the confectioners’ sugar looking like it has melted.
  • Don’t over-bake. The cookies should still look a bit doughy in the middle when taken from the oven. They will finish baking as they cool.
  • High quality stoneware is a must for baking cookies. I quit using traditional metal pans a long time ago, and only use stoneware to achieve the perfect cookies.
  • Espresso is completely optional. But, I love the way it enhances the flavor of the chocolate.
Old Fashioned Holiday Cookie

Kitchen Essentials You May Need

Ingredients to Make Crinkle Espresso Cookies

I love cooking from scratch and believe in using the whole nourishing ingredients to make delicious foods. Here is the list of ingredients that you will need.

  • flour – organic, unbleached
  • cacao – I use raw cacao instead of cocoa. Cacao is less processed and healthier.
  • baking powder
  • celtic salt – it’s the only salt we use in our home. The benefits are the best.
  • white granulated sugar
  • brown sugar
  • espresso powder
  • butter
  • eggs
  • vanilla
  • confectioners’ sugar
  • white granulated sugar
Holiday Cookie Recipe

How to Make Chocolate Espresso Crinkle Cookies

  • whisk dry ingredients: In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, espresso powder and salt.
  • mix the wet ingredients: with a mixer, cream together the sugar and butter.  When light and fluffy, about two minutes, add in the eggs and vanilla.
  • combine the wet and dry ingredients: add in the dry ingredients and mix to combine.
  • chill: place the dough in the refrigerator to chill for a few hours, or overnight.
  • roll: form the dough into 1 – inch balls, then roll them in the granulated sugar before coating them in the confectioners’ sugar. Place them on a baking sheet.
  • bake: pre-heat oven 350°F and bake cookies about 10 minutes. 
  • enjoy: these are delicious slightly cooled from the oven. To store, place in an air-tight container for up to 5 days or freeze up to 3 months.
Espresso Crinkle Recipe

If you try this easy homemade dinner roll recipe and love it,
would you please come back and give it five stars?
Here’s the full printable recipe for you to make this at home!

Yield: 30

Chocolate Espresso Crinkle Cookies Recipe

Holiday Cookie Recipe

These, chocolate espresso crinkle cookies are an old fashioned holiday baking recipe that gets a twist with the addition of espresso powder. Delicious, perfect combination of brownies and cookies, all in one!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 2 cups flour
  • 1 cup cacao powder – I use raw cacao instead of cocoa. Cacao is less processed and healthier.
  • 2 tsp baking powder
  • 1/2 celtic salt – it’s the only salt we use in our home. The benefits are the best.
  • 3/4 cup white granulated sugar
  • 3/4 cup brown sugar
  • 1 tablespoon espresso powder (optional)
  • 1/2 cup butter, softened
  • 4 large eggs
  • 2 tsp vanilla
  • 1 cup powdered sugar for rolling cookie dough
  • 1/4 cup white granulated sugar for rolling cookie dough

Instructions

HOW TO MAKE CHOCOLATE ESPRESSO CRINKLE COOKIES

whisk dry ingredients: In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, espresso powder and salt.

mix the wet ingredients: with a mixer, cream together the sugar and butter.  When light and fluffy, about two minutes, add in the eggs and vanilla.

combine the wet and dry ingredients: add in the dry ingredients and mix to combine.

chill the dough: place the dough in the refrigerator to chill for a few hours, or overnight.

roll the dough: form the dough into 1 – inch balls, then roll them in the granulated sugar before coating them in the powdered sugar. Place them on a baking sheet.

bake: bake in a pre-heated oven 350°F for about 10 minutes. 

enjoy: these are delicious slightly cooled from the oven. To store, place in an air-tight container for up to 5 days or freeze up to 3 months.

Notes

TIPS FOR MAKING CHOCOLATE ESPRESSO CRINKLE COOKIES RECIPE

  • Start with room temperature ingredients. The egg and butter will mix together easier.
  • Chill the dough. The dough for these cookies is very sticky, so by allowing the dough to chill, it will be easier to roll into balls. Chilling the dough also helps with keeping the cookies thicker and prevents spreading.
  • Don’t press the cookies down. Roll them into the ball shape, dip them in the sugar, and place on your baking sheet or stoneware.
  • Roll the dough ball in granulated sugar before rolling in powdered sugar. This is how you get the stark white stark white look on the top without the powdered sugar looking like it has melted.
  • High quality stoneware is a must for baking cookies. I quit using traditional metal pans a long time ago, and only use stoneware to achieve the perfect baked cookies.
  • Don't over-bake. The cookies should still look a bit doughy in the middle when taken from the oven. They will finish baking as they cool.

Thank you for sharing!

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