Mocha Chocolate Crinkle Cookies look attractive and are quite addictive. Great recipe to make with the kids.
I can’t believe we have almost come to the end of this year’s Bake-a-thon. Just one more post left after this one. I still haven’t thought of what to post for the last day. But for today I have yet another cookie recipe, Mocha chocolate crinkle cookies.
Chocolate Crinkle Cookies:
Crinkle Cookies have distinct crinkles on top which makes them pretty and highly inviting. These cookies are softer and almost cake like. The raw dough is chilled for at least 2~3 hours. Then they are rolled in confectioners sugar just before baking.
My son has been asking me to make these Red velvet crinkle cookies for a very long time. I kept postponing, but when I saw these chocolate crinkle cookies recipe on King Arthur flour site, I knew I had to try these for my kids.
Making Cookies with Kids:
My 5 year old daughter loves to help me bake. She helped me make the dough and then roll the dough in the sugar. It’s a fun afternoon activity with the kids and they will love getting their hands messy.
Mocha flavored Cookies:
I like mocha flavor and so I added some extra espresso powder to the dough. If you prefer chocolate flavor, then reduce the espresso powder to 2tsp. If you don’t have espresso powder, feel free to skip it, but it definitely deepens the chocolate flavor.
Other Ingredients for Mocha Crinkle Cookies:
The recipe has 3 eggs which make the cookies cakey and soft. I made these mocha chocolate crinkle cookies on Christmas Eve and the kids left them for Santa along with the cutout cookies 🙂
These cookies are cakey and soft — just how I like them and I think Santa lover them too since all the cookies were gone by morning 😉
This is part of the Bake-a-thon 2017.
Mocha Chocolate Crinkle Cookies
- 11/3 cups Bittersweet Chocolate chopped or Chips I used a combination of semi-sweet chocolate and 70%bittersweet chocolate
- 1 stick (8 tbsp or ½cup) unsalted butter
- 2/3 cup Granulated Sugar
- 3 Large Eggs
- 2 tsp vanilla extract
- 1 tbsp Espresso powder Use less if you prefer more of the chocolate flavor
- ½ tsp baking powder
- ¼ tsp salt
- 12/3 cups all purpose flour
- 1 cup Confectioners Sugar
- In a small saucepan or a microwave-safe bowl, combine chocolate and butter. Heat until butter is melted and remove from heat. Stir until the chocolate is melted and the mixture is smooth. Set aside.
- In a large mixing bowl, beat eggs, sugar, vanilla extract and espresso powder. Stir in the chocolate mixture, baking powder and salt. Mix until combined.
- Finally add the flour and mix until combined. Cover and put the bowl in the fridge for 2~3 hours or overnight. This will firm up the dough considerably.
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
- Place the confectioners sugar in a bowl. Using a small scoop or a spoon, scoop out heaping teaspoon-sized portions of the dough (about 1¼" in diameter). Drop them into the bowl of sugar.
- After adding about 4~5 cookie balls, shake the bowl to coat the balls with sugar. Don't try to add more then 4~5 in the bowl -- they might tend to stick each other instead of being evenly coated with sugar. Place the cookies on the prepared baking sheet, leaving about 1½" between them.
- Bake the cookies for 10~12 minutes. Switch the baking sheets midway through baking. Cookies flatten out and acquire the distinctive 'streaked' appearance while baking.
- Remove from the oven and let the cookies cool on a wire rack. Store in an airtight container at room temperature for up to 1 week. Freeze for longer storage.