Fudgy Chocolate Espresso Crinkle Cookies
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 3 tablespoons espresso powder
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 eggs
- 1 ½ teaspoons vanilla extract
For rolling
- ⅓ cup granulated sugar
- ⅓ cup powdered sugar
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper or a baking mat. Set aside. Pour the ⅓ cup of granulated sugar and the powdered sugar for rolling each in a bowl. Set these aside as well.
- Cream together the softened butter, ½ cup granulated sugar, and light brown sugar until light and fluffy. Add in the eggs and vanilla extract.
- To the bowl, add in the flour, cocoa powder, baking soda, salt, and espresso powder. Mix until all of the flour is incorporated and the dough forms. The dough will be just a bit tacky, but should be roll-able.
- Use a medium cookie scoop to scoop out the dough. Roll each scoop into a ball. Roll each ball first in the ⅓ cup of granulated sugar. Then, roll it in the powdered sugar. Do not shake or brush off the excess powdered sugar. Place dough about 2 inches apart on the prepared baking sheets.
- Bake cookies for 12-14 minutes. Once out of the oven, allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely. Enjoy!
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