Mocha Crinkle Cookies

If you love chocolate, you’ll love these! If you love coffee, you’ll love these! Adding espresso to any chocolate baked good naturally enhances the chocolate flavor. Adding even more espresso to a baked good, and you’ve got a wonderful coffee, chocolate treat! These are rich and decadent with the perfect amount of sweet. Great with your morning coffee, or a cold glass of milk. These are a perfect addition to your holiday baking traditions or a cookie exchange, and really simple to make!

Mocha Crinkle Cookies

Servings 4 dozen
Author Laura Doerr


  • 1 1/2 cups bittersweet chocolate chips
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 tbsp espresso powder see notes
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 2/3 cup flour
  • powdered sugar for coating


  1. In a small saucepan melt the chocolate chips and butter over low heat. Stir until butter and chocolate are completely melted and combined. 

  2. In a medium bowl or stand mixer, beat together the sugar, eggs, vanilla, and *espresso powder. Stir in the melted chocolate and butter. Stir in the baking powder, salt, and flour until combined. Chill for 1-2 hours, or even overnight. 

  3. Preheat oven to 325 degrees. Line baking pans with parchment paper or lightly coat with non-stick cooking spray.

  4. Add powdered sugar to a small bowl, but big enough to roll cookies for coating. Using a small scoop, form cookies into 2 inch balls. Roll in the powdered sugar so all sides are coated. Place on baking pan 2 inches apart, cookies will flatten and spread slightly. 

  5. Bake 10-11 minutes on the center rack. Cool cookies on a cooling rack. Store in an air tight container. Cookies can be frozen as well.

Recipe Notes

If you are unsure about the espresso flavor, start with just 1 tablespoon, taste the dough for desired coffee flavor, and go from there. I used about 2 tablespoons plus maybe a little more.

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