“Looking for the perfect holiday treat? Try these Easy Mocha Chocolate Crinkle Cookies!”
Looking for a rich, chewy, and deeply chocolatey cookie that comes together with a beautiful crackled top and a hint of coffee? These Easy Mocha Chocolate Crinkle Cookies are the perfect indulgence. Loved for generations, crinkle cookies get a fun, bold twist in this mocha version, combining classic cocoa richness with espresso’s warmth.
For cookie lovers who crave both texture and depth of flavor, this recipe is a dream. And if you enjoy sweet homemade comfort bakes like Soft-Baked White Chocolate Cranberry Cookies or crave the ease of Lebkuchen (German Spice Cookies), then this is a must-bake.
Why You’ll Love These Cookies
Looking for the perfect holiday treat? Try these Easy Mocha Chocolate Crinkle Cookies!”
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These mocha chocolate crinkle cookies strike the balance between soft and fudgy with that signature crinkled, snowy exterior. They’re easy to make, require no fancy tools, and are ideal for gifting, bake sales, or simply satisfying your afternoon cravings. Plus, they offer a bakery-level experience right from your home oven.
Their appeal lies in:
- Deep cocoa flavor with a punch of espresso
- Crackly powdered sugar finish
- Ideal for holidays or everyday treats
- Freezer-friendly for batch baking
These cookies are also budget-friendly compared to buying espresso-infused desserts from specialty shops. Just like our top-performing Strawberry Cheesecake Stuffed Cookies, these treats bring professional quality without complicated steps.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons vegetable oil
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar (for rolling)
Directions
- Mix Wet Ingredients: In a large bowl, whisk together the sugar and oil until smooth. Add cocoa and espresso powder; mix until evenly blended.
- Add Eggs & Vanilla: Stir in eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine All: Slowly incorporate the dry mix into the wet ingredients. Do not overmix.
- Chill Dough: Cover and refrigerate for at least 6 hours (or overnight) to help the cookies hold shape and develop those gorgeous crinkles.
- Preheat Oven: Set to 350°F (175°C) and line baking sheets with parchment paper.
- Form Cookies: Roll tablespoon-sized dough into balls, then coat thoroughly in powdered sugar.
- Bake: Place on baking sheet, spaced 2 inches apart. Bake for 10-12 minutes until edges are set.
- Cool & Serve: Let cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Serving Suggestions
Looking for the perfect holiday treat? Try these Easy Mocha Chocolate Crinkle Cookies!”
These cookies pair beautifully with hot drinks like cappuccinos or lattes. For gatherings, serve them alongside Brown Sugar Rhubarb CookiesIngredients or holiday desserts. They’re also a cozy addition to any cookie platter.
For a more indulgent twist, serve them warm with vanilla ice cream or fresh berries.
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Top Tips & Tricks
- Use fresh instant espresso or coffee granules for bold flavor.
- Always chill your dough—it’s the key to the crinkle effect.
- Use a small cookie scoop for uniform baking.
- Do not overbake; cookies should look soft in the center.
For more reliable baking tips, explore trusted guides like AllRecipes’ cookie baking tips.
Storage Tips
- Store cooled cookies in an airtight container at room temp for up to 5 days.
- Freeze baked cookies for up to 3 months. Thaw at room temperature or warm in microwave for 10 seconds.
- Place parchment between stacked layers to protect the sugar coating.
Time & Yield
- Prep Time: 15 minutes
- Chill Time: 6+ hours
- Bake Time: 12 minutes
- Total Time: About 6 hours 30 minutes
- Yield: ~24 cookies
Tools Used
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring spoons and cups
- Plastic wrap
- Baking sheet
- Parchment paper
- Cooling rack
Frequently Asked Questions
Can I skip the espresso? Yes! You’ll still get a delicious chocolate cookie.
Can I chill the dough longer than 6 hours? Absolutely. Overnight is even better.
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Can I use melted butter instead of oil? Yes, but cookies will spread a bit more.
Do I need to sift powdered sugar? Not required, but it gives a smoother coating.
How do I avoid sticky dough? Cold dough and powdered sugar on your hands helps.
Final Thoughts
“Looking for the perfect holiday treat? Try these Easy Mocha Chocolate Crinkle Cookies!”
These Easy Mocha Chocolate Crinkle Cookies are a nostalgic blend of chocolate comfort and espresso elegance. With minimal effort, you get maximum flavor and presentation. Whether you’re baking for the holidays or a cozy weekend treat, this recipe is a keeper.
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For more irresistible treats, explore favorites like Healthy Salad Recipe with Chickpeas and Avocado, , and Oven-Baked Lemon Garlic Chicken with Vegetables.
Easy Mocha Chocolate Crinkle Cookies
Ingredients
Equipment
Method
- Instructions
- In a large bowl, stir together the sugar and vegetable oil until well combined.
- Add the cocoa powder and instant espresso. Stir until smooth and fully blended.
- Mix in the eggs and vanilla until the batter becomes glossy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually stir the dry mixture into the chocolate mixture until just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place powdered sugar in a small bowl.
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls.
- Roll each ball in powdered sugar until fully coated.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are set and tops are crackled.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Notes
For bold flavor, use high-quality cocoa and freshly opened espresso powder. Don’t skip the chilling—it ensures beautiful crinkles and less spreading. Substitute instant coffee for espresso if needed. Store in an airtight container for up to 5 days or freeze for up to 3 months.