These Coffee & Chocolate Cookies Will Shine at Any Festive Gathering, Potluck, or Party

There are few things better than a cozy, oven-heated kitchen on a chilly day, especially when that kitchen is filled with the delicious scent of these chocolate espresso crinkle cookies baking away. Dawning a powdered sugar coat, these cookies look as though they’ve arrived from a winter wonderland – and the lightly crispy-on-the-outside, chewy-on-the-inside texture is pretty wonderful too. Plus, with espresso powder layered between two types of chocolate, these sweet delights deliver an impressive depth of flavor.

Can’t get enough chocolate-espresso goodness? Check out our mocha brownie recipe for another quick bake that’ll satisfy your sweet tooth.

The Delicious Details

If you’re looking to bake a big batch of cookies this year, this recipe is a great option for your arsenal. This dough isn’t just good for making in advance - it’s best when given an ample amount of time to chill. Try to roll the balls too soon, and you’ll be facing a sticky situation. If you’re planning on prepping more than a few days out, this dough is also easily freezable. We recommend dividing it into 4 smaller logs before freezing to facilitate thawing when you’re ready to bake.

Layers of chocolate and espresso aren’t enough flavor for you? We also like adding a pinch of cinnamon or nutmeg to the recipe for a bit of spice.

Ingredients

• 8 oz bittersweet chocolate, coarsely chopped

• 1/2 cup unsalted butter

• 1 1/4 cups flour

• 1/2 cup unsweetened cocoa powder

• 2 tsp baking powder

• 1/4 tsp salt

• 4 tsp instant espresso powder

• 1 1/2 cups packed light-brown sugar

• 2 eggs

• 1 tsp vanilla extract

• 1/3 cup whole milk

• 1 cup granulated sugar

• 1 cup confectioners’ sugar

Directions

1. Place chocolate and unsalted butter in a microwave-safe bowl and microwave in short bursts (about 30 seconds each) until melted. Set aside and let cool.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, and instant espresso powder.

3. In a separate bowl, mix together brown sugar, eggs, vanilla, and milk. Stir in cooled chocolate-butter mixture.

4. Fold dry ingredients into wet, mixing until no streaks remain. Cover and chill dough until firm, about 2 hours.

5. Once chilled, begin forming 1-inch balls with dough. Roll in granulated sugar then in confectioners’ sugar, each time ensuring the ball is completely covered. Place on baking sheets lined with parchment paper, about 2 inches apart.

6. Bake until the tops of the cookies begin to crack and the edges begin to firm, about 14 minutes, rotating halfway through. Let cool on sheet before storing.

Recipe adapted from Martha Stewart.