the FUDGIEST Chocolate Espresso Crinkle Cookies

the FUDGIEST Chocolate Espresso Crinkle Cookies thumbnail
Lequynh Le

Tips

  • Chill dough 2-3 hours to prevent excess spreading.
  • Don’t overbake – the center should stay soft and fudgy.
  • Mix instant espresso or coffee with hot water into the wet ingredients to enhance chocolate flavor.
  • Use Dutch-process cocoa if you can for a deeper, richer chocolate flavor.

Storage

  • Store at room temperature, tightly wrapped or in air-tight container, for 2-3 days
  • Refrigerate for up to 5 days
  • Freeze cookies for up to 2 months

Tools

You can find all the tools I use in this video here.

Disclosure

This post contains affiliate links. I may earn a small commission at no extra cost to you.

Keywords

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Please note: This recipe is measured in grams for best accuracy. Volume measurements (cups, teaspoons, tablespoons) are provided as a general guide and are not precisly scaled. Using a kitchen scale is highly recommended.

the FUDGIEST Chocolate Espresso Crinkle Cookies
Prep30 mins
Cook15 mins
Ingredients

Dry Ingredients

  • 150 grams (1 cup) all-purpose flour
  • 50 grams (1/2 cup) cocoa powder, Dutch-process preferred
  • 5 grams (1 tsp) baking powder
  • 2 grams (1/4 tsp) salt

Wet Ingredients

  • 2 grams (1 tsp) instant espresso or instant coffee mixed with 2 grams (1/2 tsp) hot water
  • 60 grams (1/4 cup) melted unsalted butter
  • 60 grams (1/4 cup) neutral oil (vegetable, canola, grapeseed, or light olive oil)
  • 100 grams (1/2 cup, packed) dark brown sugar
  • 70 grams (1/3 cup) granulated sugar
  • 2 large eggs, room temperature
  • 4 grams (1 tsp) vanilla extract

Coating

  • 60 grams (~1/3 cup) granulated sugar
  • 60 grams (~1/2 cup) powdered sugar, for rolling
Instructions
  1. Melt butter and set aside to cool slightly.
  2. Mix espresso with hot water; set aside.
  3. Sift and combine all dry ingredients in one bowl.
  4. In another bowl, whisk together all wet ingredients until smooth.
  5. Gently fold dry mixture into wet until just combined — don’t overmix!
  6. Scoop dough (~60–65g per cookie) onto a parchment-lined tray.
  7. Chill for at least 2 hours or overnight for best texture.
  8. Preheat the oven to 350°F (175°C).
  9. Roll chilled dough balls in granulated sugar, then in powdered sugar until fully coated.
  10. Arrange on a lined baking sheet with space between each cookie.
  11. Bake for 10–12 minutes, rotating halfway. Cookies will firm up as they cool — don’t overbake for that gooey, brownie-like center.
  12. Let cool for 15 minutes on the tray before transferring to a rack.