Chocolate Espresso Crinkle Cookie Recipe

Chocolate Espresso Crinkle Cookie Recipe

I think I’ve been approaching this “learning to bake” thing backwards. Here I am, 100+ recipes into my blog, and I’ve made 8 cakes and only 2 cookie recipes. Baking cookies is so much easier! That said; this chocolate espresso crinkle cookie recipe is a little challenging. Not because the recipe is hard to make, but because they are delicate once baked. In a good way.

Chocolate Espresso Cookie Recipe

Chocolate Espresso Crinkle Cookie Recipe

These chocolate espresso crinkle cookies have 3 kinds of chocolate, barely held together with a bit of flour and butter. They are addicting in so many ways. With dark, rich chocolate, a light cake-like consistency, and the added caffeine-boost of espresso; they were gone in days. Two days.

So my warning: Don’t make these cookies if you plan on having them around for a little while. It won’t happen.

Do make them if you want to eat a cookie that you can’t buy in a grocery store—that tastes 10x better than any cookie in the grocery store. If you have little ones, tell them these are “mommy’s and daddy’s cookies” because you will want them all for yourself and they shouldn’t have caffeine anyway. If you have guests over, impress them with your sophistication and great baking abilities because these look so gorgeous. I’m a fan. Can you tell?

Chocolate Espresso Crinkle Cookies

Chocolate Espresso Crinkle Cookie Recipe

Chocolate Espresso Crinkle Cookie Recipe

Slightly adapted from David Rocco’s Chocolate Espresso Cookies

Chocolate Espresso Crinkle Cookie Recipe

Chocolate Espresso Crinkle Cookie Recipe


  • 4 tablespoons butter, room temperature
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 4 ounces semisweet chocolate, melted and cooled
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 4 teaspoons instant espresso coffee
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon milk
  • 1/4 cup mini semi-sweet chocolate chips
  • Confectioner's sugar (icing sugar)


Sift together the flour, cocoa powder, instant espresso, baking powder, and salt, using the back of a spoon to press any lumps through.

In a separate mixing bowl, cream the butter and brown sugar with an electric mixer until light in color and fluffy. Add the egg and melted chocolate and mix until combined. Add the dry ingredients and 1 tablespoon of milk.

Fold in the chocolate chips.

The resulting dough will be sticky. Wrap it in plastic wrap and chill in the freezer until firm, about 45 minutes.

Preheat the oven to 350 degrees F/177 degrees C.

Using your hands, shape about 1 tablespoon of dough into a 1-inch ball. Roll the ball into confectioners sugar 2 times. Let the balls sit in icing sugar as you proceed with the rest of the cookies. They should be completely covered so you can't see any cookie dough.

Place on a parchment lined (or silpat) cookie sheet 2 inches apart.

Bake about 12-15 minutes until the cookies are cracked but not browned on the bottom.

Allow to cool.


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