These mocha crinkle cookies are chewy, fudgy, and accented with a toasty pop of espresso. They’re decadently chocolatey on their own and even better as sandwich cookies filled with chocolate-hazelnut spread or buttercream. Add them to your holiday baking list for parties, cookie exchanges, and Christmas gatherings.
This recipe came from a family member years ago and has since become one of my holiday staples. Over more than a decade of making these cookies I’ve made small tweaks—espresso for depth of flavor and testing different chocolates to get the fudgiest, most crinkly results. The recipe yields cookies that are rich, tender in the middle, and crackled on top.
Chocolate and ingredients
Use semi-sweet or dark chocolate (chips or chopped) for the best balance—milk chocolate will produce a much sweeter cookie. For the dough you’ll need all-purpose flour, baking powder, kosher salt, instant espresso powder, granulated sugar, a neutral oil (like canola or avocado), eggs, vanilla extract, and powdered sugar for rolling. If you plan to make sandwiches, have chocolate-hazelnut spread on hand.
How to make the dough
Bake until the edges are set and the centers still look slightly underdone—this gives the cookies a fudgy, chewy texture. Avoid overbaking to prevent dry, crumbly cookies.
Cookie sandwiches
For an extra-indulgent treat, make cookie sandwiches. Spread about 2 teaspoons of chocolate-hazelnut spread on the bottom of one cookie and press another cookie on top. They’re rich, handheld, and perfect for gifting.
Troubleshooting: cookies not crinkling
If the tops don’t crackle, the dough may be too cold—let it sit at room temperature for about 30 minutes before baking. Also make sure you’re rolling the dough balls in a generous layer of powdered sugar; the dry sugar on the surface encourages those signature crackles.
How to store leftovers
Store cooled cookies in an airtight container at room temperature for up to 3 days. After that, they begin to lose their chew and freshness.
Freezing — two methods
You can freeze baked cookies or the cookie dough:
- Freeze baked cookies: Cool completely, then layer cookies between parchment in an airtight container or freezer bag. Freeze up to 3 months.
- Freeze dough balls: After chilling, scoop dough into balls and freeze on a parchment-lined sheet pan until firm (1–2 hours). Transfer frozen balls to a freezer bag or container and freeze up to 3 months. Thaw before rolling and baking.
Keep the powdered sugar white
Powdered sugar can sometimes melt and take on a yellowish tint when it mixes with the cookie surface, especially in humid conditions. To prevent that, first roll each dough ball in a thin layer of granulated sugar, then coat generously in powdered sugar. The granulated sugar absorbs surface moisture and helps the powdered sugar stay bright and white.
Tip: For the most consistent results, measure ingredients by weight. If you use cups, fluff the flour with a whisk, spoon it into the cup, and level without packing.
If you try this recipe, please leave a star rating and a review—your feedback is appreciated.
Fudgy Mocha Crinkle Cookies
Ingredients
Chocolate Crinkle Cookies
- 172 grams semi-sweet or dark chocolate chips (about 1 cup)
- 120 grams all-purpose flour, sifted (about 1 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 Tablespoon instant espresso powder
- 200 grams granulated sugar, plus more for rolling (about 1 cup)
- 72 milliliters neutral oil (about 1/3 cup)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 30 grams powdered sugar, sifted (about 1/4 cup) for rolling
- 148 grams chocolate-hazelnut spread, optional for sandwiches (about 1/2 cup)
Equipment
- Hand mixer or stand mixer
- #60 cookie scoop (1 Tablespoon)
- 2 sheet pans
- Parchment paper
Instructions
Mocha Crinkle Cookies
- Place the chocolate in a microwave-safe bowl and melt in 30-second increments, stirring between each, until smooth. Let cool slightly.
- Whisk together the flour, baking powder, salt, and instant espresso powder in a small bowl. Set aside.
- Add the granulated sugar and oil to the melted chocolate. Beat with a hand or stand mixer about 1 minute. Add the eggs one at a time, mixing until smooth, then stir in the vanilla.
- Fold the flour mixture into the chocolate just until combined. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (177°C). Line two sheet pans with parchment. Scoop chilled dough with a 1 Tablespoon scoop, roll into balls, and coat first in a thin layer of granulated sugar, then roll in a thick layer of powdered sugar.
- Place dough balls 2–3 inches apart and bake 8–10 minutes, until edges are set and tops are crackled while centers remain slightly soft. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Cookie Sandwiches
- Turn half the cookies upside down on a rack. Spread about 2 teaspoons chocolate-hazelnut spread on each, then top with remaining cookies and press gently to seal.
- Serve immediately or store as directed below.
Notes
Measure ingredients by weight for the most consistent results. If using volume measurements, fluff the flour, spoon it into the cup, and level without packing.
Use high-quality chocolate and instant espresso for the best flavor. Chilling the dough for at least 2 hours (or overnight) is essential for fudgy, thick cookies.
If powdered sugar melts and darkens, roll dough balls in granulated sugar first, then powdered sugar to protect the white coating. If cookies aren’t crackling, gently remove the pan and tap it on the counter to encourage cracking, then return to the oven to finish.
If dough is very cold and cookies don’t spread, let the dough warm 20–30 minutes before baking.
Calories: 107 kcal
Carbohydrates: 15.3 g
Protein: 1.3 g
Fat: 4.7 g
Originally posted on December 19, 2018.