Mocha Crinkles
Indulge in the rich, chocolatey allure of Mocha Crinkles—soft, fudgy cookies infused with the bold flavor of espresso for the ultimate treat. These crackle-topped delights combine cocoa powder and instant espresso powder to create a perfectly balanced mocha essence that coffee and chocolate lovers will adore. With their signature crinkled powdered sugar coating, these cookies are as striking as they are delicious. What's more, the recipe is wonderfully straightforward, featuring simple pantry staples like all-purpose flour and vanilla extract. After a quick prep and chilling period to enhance flavor, these cookies bake to perfection in just 10 minutes. Ideal for holidays, gatherings, or elevating your daily coffee break, Mocha Crinkles are the go-to dessert for a crowd-pleasing, caffeinated twist!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons instant espresso powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix well using a whisk or an electric hand mixer until the mixture is smooth and creamy.
Add the eggs, one at a time, to the sugar-oil mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet mixture, stirring with a spoon or spatula until just combined. The dough will be thick.
Cover the dough with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, to allow the flavors to meld and the dough to firm up.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls using your hands. Roll each ball generously in powdered sugar until fully coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10–12 minutes, or until the cookies puff up and crack on the surface.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your delicious mocha crinkles with a cup of coffee or as a dessert!
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 262.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 224 mg | 17% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2205 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
