Fudgy Chocolate Espresso Crinkle Cookies

Who doesn't love a crinkle cookie? I know I do, especially when it's a chocolate crinkle cookie! The texture of these crinkle cookies is out of this world good. They're slightly crisp on the outside, but soft and chewy on the inside-- almost as if you combined a brownie and a cookie and rolled it in powdered sugar. They're rich and chocolatey, and just so good!

INGREDIENTS FOR CHOCOLATE ESPRESSO CRINKLE COOKIES

Okay, enough talking... let's get baking! To whip up a batch of these crinkle cookies, you only need 11 ingredients. Here's everything you'll need:

• All-purpose flour

• Cocoa powder

• Baking soda

• Salt

• Espresso powder

• Unsalted butter

• Granulated + light brown sugar

• Eggs

• Vanilla extract

• Powdered sugar

HOW TO MAKE CHOCOLATE ESPRESSO CRINKLE COOKIES

Start by preheating your oven to 350°F. Line 2 baking sheet with parchment paper or a silicone baking mat. Set it aside for now. Grab two small/medium bowls. To one, add the ⅓ cup of granulated sugar, and add the ⅓ cup of powdered sugar to the other. Set these aside as well.

Using a hand or stand mixer, cream together the softened butter and sugars for 1-2 minutes, until fluffy. Add in the eggs, and vanilla extract and mix to combine. Add in the flour, cocoa powder, baking soda, salt, and espresso powder. Mix until everything is combined and your dough is formed.

Now that your dough is done, it's time to roll the cookie dough. Grab the two bowls of sugar earlier prepared. Use a medium cookie scoop to scoop out the cookie dough and roll each scoop of dough into a ball. First, roll the dough into the granulated sugar, coating completely. Next, roll it into the powdered sugar, coating completely. *Be sure not to shake off any excess powdered sugar. The most powdered sugar that's on the cookie dough, the better the "crinkle" look. Place each ball of dough 2 inches apart on the prepared baking sheets. Bake the cookies for 12-14 minutes. Once out of the oven, allow them to cool on the baking sheet for a a few minutes, then carefully transfer them to a cooling rack to finish cooling completely.

WHAT MAKES THESE CRINKLE COOKIES GREAT?

♦ They only call for 11 simple ingredients. This recipe calls for a lot of common pantry staples. The most unique ingredient you'll need for these cookies is espresso powder.

♦ There is no chill time required! A lot of crinkle cookie recipes require you to chill your cookie dough for at least a few hours before baking. However, this recipe does not require any time in the fridge! These cookies can be baked as soon as your dough is made!

♦ They're loaded with so much chocolate flavor. Not only does the flavor from the espresso powder come through, but it also enhances the overall chocolaty flavor in the cookies. If you cannot find espresso powder, instant coffee will work in a pinch. You can also omit the espresso powder completely if desired.

♦ The texture is out of this world. These cookies have the best texture. They are almost like a cross between a cookie and a brownie. They're soft but chewy. They're a bit crisp on the outside, but are super fudgy on the inside.

TIPS FOR THE BEST CHOCOLATE ESPRESSO CRINKLE COOKIES

• Use a cookie scoop. Cookie scoops help make sure all of your cookies turn out the same size, which definitely helps ensure they all bake the same. I used a medium cookie scoop for this recipe and got 16 cookies!

• Don't forget the granulated sugar! Before you roll the balls of dough into the powdered sugar, roll them in granulated sugar first! The grains of sugar help the powdered sugar stick better

• Don't overbake your cookies. Underbaking cookies is one of the greatest tips I can give you. Because cookies will continue to bake from the residual heat on the baking tray, it's always best to bake them no more than the time amount called for in a recipe.

If you decide to give this recipe a try, I hope you love it! Happy baking! ♥