Chocolate Espresso Crinkle Cookies
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cup granulated sugar, divided
- 1 cup light brown sugar
- 1/2 cup neutral vegetable oil
- 1 tablespoon instant espresso powder (optional)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup powdered sugar
Place oven rack in top third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, whisk together cocoa powder, 1 cup granulated sugar, light brown sugar, vegetable oil and espresso powder. Add eggs one at a time, beating after each addition, then stir in vanilla.
Add dry ingredients to cocoa mixture and use a wooden spoon to combine.
Place remaining ¼ cup granulated sugar and powdered sugar in two separate bowls. Roll dough into 1-inch balls and drop first in the granulated sugar for a light coating, then transfer to the powdered sugar and roll to coat (be generous). Place on prepared baking sheet about 2 inches apart.
Bake for 12–13 minutes (one sheet at a time), or until puffed and cracked with soft centers. Cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
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- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cup granulated sugar, divided
- 1 cup light brown sugar
- 1/2 cup neutral vegetable oil
- 1 tablespoon instant espresso powder (optional)
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup powdered sugar