Coffee chocolate crinkles are strong contenders for my favorite Christmas cookie. I’ve tested a few cookies out as candidates to take to a neighborhood cookie exchange. Molasses ginger cookies, red velvet chocolate chip cookies, chocolate caramel thumbprint cookies, rugelach, and no bake kit kat squares are all excellent possibilities.
I think holiday cookies not only have to be tasty, but they have to be something you wouldn’t make on some random day in July. No run of the mill cookies in sight. Make it special and something that you look forward to each December.
What are crinkle cookies?
Crinkle cookies are soft and chewy on the inside but have a crackled look on the outside. Chocolate crinkle cookies are fudgy and rich. Often crinkle cookie dough will be rolled in confectioners sugar before baking which gives them a snow covered look. Perfect for the holidays!
This easy chocolate crinkle cookie has the not so secret ingredient of brewed espresso which adds a punch of coffee flavor and deepens the chocolate taste. Coffee and chocolate are a perfect pairing!
Bake holiday memories
Keep in mind you don’t have to spend hours in the kitchen to bake up these holiday memories. Exactly the opposite is true. You will more likely make recipes an annual tradition if they are easy enough to make. Count on these coffee chocolate crinkle cookies to fit the bill. They are an easy Christmas cookie exchange recipe.
Crinkle cookies are an easy recipe to double so that you can make a few batches at once.
This particular recipe comes from the book Crazy about Cookies by Krystina Castella. Her version might even be more tempting—a Coffee Liqueur Crinkle. I didn’t have coffee liqueur on hand so I substituted espresso instead. Coffee would work nicely as well.
So what do you think, will these pillow-like chocolate and coffee cookies be a hit at the cookie exchange? Or do you have a standby that you count on for your annual holiday party?
What kitchen items do I need to bake cookies?
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Ingredients: (Recipe Adapted from page 150 in Crazy about Cookies)
- 1 1/4 cups all-purpose flour (I added another 1/4 cup to my dough)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 12 ounces bittersweet chocolate
- 4 Tablespoons (1/2 stick) butter, softened
- 2 large eggs
- 1/2 cup brewed espresso (liquid- not granules), room temperature
- 2 Tablespoons granulated sugar
- 1 cup confectioners’ sugar (to roll the balls of dough in before baking)
- Combine the flour, baking powder and salt in a bowl, set aside.
- Heat the chocolate and butter in a double boiler until melted. Set aside to cool.
- Beat the eggs, espresso and granulated sugar until smooth.
- Add the flour mixture and chocolate to the egg mixture. Wrap in plastic and refrigerate for 2-3 hours or until firm.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment.
- Put the confectioners’ sugar in a bowl. Use a melon-baller to scoop consistent amounts of dough. Roll them in your hands into balls. Drop the dough balls into the confectioners’ sugar and coat thoroughly.
- Place the balls on the cookie sheets about 2 inches apart. One dozen should fit on each cookie sheet. Bake for 10 minutes then let cool for 5 minutes before transferring the cookies to a rack.
Amount Per Serving: Calories: 125 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 14mg Sodium: 117mg Carbohydrates: 11g Fiber: 2g Sugar: 4g Protein: 2g
Here are more ideas for 12 Cookies to Bake this Holiday Season.
Post originally shared in 2012. Updated in 2018.