While I personally don’t drink coffee (except in certain social contexts), I do love coffee-flavored desserts, and these chocolate espresso crinkle cookies are one of my favorite cookie recipes! The amount of espresso powder (only two tablespoons) is small, but as a flavor, coffee is one of the main players in this cookie. It’s a bit difficult to make chocolate cookies look like anything other than charcoal briquettes in photos, so you’ll have to trust me that these soft, chewy, chocolate-ly cookies are sure to become a favorite in your household as well!
The original recipe from which I adapted my version called for a mixture of chocolate chips and chocolate-covered coffee beans – I did like the chocolate-covered coffee beans, but decided to omit them for a couple of reasons. For one thing, you often have to reassure people that what they’re biting down on is a coffee bean and not their own cracked teeth, and for another, chocolate-covered coffee beans aren’t exactly a staple in most people’s pantries – and it’s always nice when you can pull out a recipe at the last minute and already have everything on hand (which is precisely what I did with these cookies, for an impromptu get-together earlier this year). Moreover, if you don’t have espresso powder, pretty much any powdered coffee product will suffice.
Now, my boyfriend is dubious, but I believe these cookies do still have some caffeinating properties. I ate a couple of these cookies (okay, maybe like five) one evening after taking two final exams earlier that day (read: major sleep deprivation), and I was still wide awake until about 4:00 am, despite my best efforts to relax and catch some winks. This might have been due to my high sensitivity to caffeine—after all, I average about 0.75 cups of coffee per year, so I am anything but accustomed to the power of caffeine—but ANYWAY, this is all just to say, I’d think twice before giving too many of these cookies to already-overactive children.
Warning about caffeine aside, these chocolate espresso crinkle cookies are awesome! You should definitely go make some 🙂
- 1 cup butter or margarine
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 2 tablespoons espresso powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 375 degrees.
- Cream together the butter (or margarine) and sugars until smooth. Add the eggs one at a time, mixing after each egg. Stir in the vanilla extract.
- In a separate bowl, stir together the flour, espresso powder, cocoa powder, baking soda, baking powder, and salt. Pour the mixture of dry ingredients into the wet ingredients and mix until combined. Stir in the chocolate chips.
- Spoon the dough onto baking sheets and bake for 9-10 minutes. Be careful not to overbake! The cookies will still firm up a bit on the baking sheets after being removed from the oven, so don’t worry if they still look a little bit underdone.
- These cookies are easy to make dairy-free. Just use a dairy-free margarine and be sure to buy dairy-free chocolate chips. I like Fleischmann’s unsalted spread (the green label) and Trader Joe’s semi-sweet chocolate chips.