I have a holiday tradition with myself. Each year, I throw on my Michael Bublé Christmas playlist and bake Christmas cookies. Since I’m a creature of habit, I usually bake gingerbread cookies, but this year I wanted to do something different (I’m all about breaking the mold!). These chocolate espresso crinkle cookies definitely fit the bill.
While I’m usually trying my best to turn a decadent treat into something a little healthier, it’s the holidays and I figured, what the hell! I gotta live a little! Decadent chocolate and powdered sugar, all in a beautifully crinkled black & white cookie. It’s part cookie, part brownie and quite possibly the most perfect cookie!
Once you have all your ingredients ready to go, they are actually really easy to make. Just mix in all the ingredients and voilà! You’ll have people thinking you were baking these babies all day.
Ok, so the one thing that kind of sucks is that instant espresso powder can be somewhat of a challenge to find. If you can’t find it at your local grocery store, I suggest going to an Italian market or specialty store. You’re almost sure to get your hands on it there.
Chocolate Espresso Crinkle Cookies
Makes 18 cookies
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 tsp instant espresso powder
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 oz semisweet chocolate, melted and cooled
1 tbsp unsweetened almond milk
Confectioners’ sugar (for coating)
1. In a medium bowl, sift the flour, cocoa powder, espresso, baking powder and salt. This will ensure that there are no lumps in your batter and make the mixture a whole lot lighter.
2. Using an electric mixer, cream the butter and brown sugar together until light and fluffy (are you starting to see a trend here?). Beat in the egg until combined, then add the cooled chocolate.
3. Lower the speed of your mixer and start incorporating the flour gradually, then add the almond milk and beat until just combined (careful, overmixing the dough will make it become tougher and we don’t want that).
4. Transfer the mixture to a sheet of plastic wrap, shape into a disk and wrap it up. Place it in the freezer for about 45 minutes to firm up.
5. Preheat your oven to 350ºF and line two baking sheets with parchment paper. Take the dough out of the freezer and start shaping it into 1-inch balls. Place about 1/2 cup confectioners’ sugar in a medium bowl and roll each ball in the sugar. Let them sit for a few minutes, then roll each ball in the sugar again. You want to make sure that they are completely white with no chocolate peeking through.
6. Place on baking sheets about 2 inches apart and bake about 12-14 minutes, until they have spread and coating has cracked. Remove from oven and let cool on the baking sheets a few minutes before transferring to a wire wrack to cool completely.
Bon appétit & happy holidays!
[All photos are my own and not to be used without permission]