Chocolate Crinkle Cookies
These rich and fudgy chocolate crinkle cookies have a hint of coffee and cinnamon that makes them intensely chocolaty and completely irresistible!
Ingredients
- 1 cup all-purpose flour (120 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon instant espresso powder
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter , softened to room temperature (113 grams, 1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar , for rolling (66 grams)
- ½ cup powdered sugar , for rolling (55 grams)
Instructions
- Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
- Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
- With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
- Add egg, followed by vanilla, mixing after each.
- Add flour mixture and mix on low speed until combined and dough is uniform.
- Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
- Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
- Bake until cookies about 1 minute after the point where they appear "cracked" and have start to spread, about 10-12 minutes total.
- Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.
Nutrition
Calories: 136kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 34mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 154IU | Calcium: 15mg | Iron: 1mg