I’ve taken your classic chocolate crinkles recipe and added instant espresso powder and mini semisweet chocolate chips for a truly decadent chocolate cookie!
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If you caught my triple chocolate grasshopper cookies as part of the Crafting Chicks’ 2014 Bloggers Best, it won’t surprise you I got all chocolaty again for the 2015 Bloggers Best with these double chocolate crinkle cookies.
This year it’s all about decking the virtual halls with our favorite Christmas carols, and while I love almost every carol (“Last Christmas” by Wham! makes my want to vomit my hot cocoa), one of my most favorites is “Let It Snow” by Harry Connick Jr. because TRUMPETS.
Mexican wedding cookies may have come to mind first when thinking of snow, but I’ll take chocolate cookie dough rolled in powdered sugar over shortbread dough rolled in powdered sugar any day.
*sigh* I love chocolate crinkle cookies so much.
Why are these chocolate crinkles more decadent than their single chocolate crinkle counterpart? I’ve taken a classic chocolate crinkles recipe and added a couple pinches of my favorite instant espresso powder (optional but recommended) to enhance the chocolate flavor.
I also threw in mini semisweet chocolate chips because if you can’t have triple chocolate, double chocolate is a delicious Plan B.
I love how the crinkled powdered sugar looks super snowy on top of all that chocolate yumminess. It’s like double chocolate crinkle cookies were meant to be eaten while listening to Harry Connick Jr. personally serenade me with the lyrics to “Let It Snow.”
By the way, When My Heart Finds Christmas is in the top three of my all-time favorite Christmas CDs and not just because Harry signed it for me years after I purchased it. It wouldn’t be the holidays in our home (or our minivan) without Harry Connick Jr.!
- 1 cup unsweetened cocoa powder
- 1 tsp instant espresso powder (optional)
- 2 cups sugar
- 1/2 cup canola oil
- 4 eggs, room temperature
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup mini semisweet chocolate chips
- 1/2 to 1 cup powdered sugar
- Mix together cocoa powder, espresso powder, sugar and oil in a medium bowl. Beat in eggs one at a time followed by vanilla.
- Combine flour, baking powder and salt in a separate bowl. Add to cocoa mixture and mix until thoroughly combined. Fold in chocolate chips.
- Cover dough with plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or a silicone baking mat.
- Scoop a heaping tablespoon of dough and roll into a ball. Coat each ball in powdered sugar before placing on cookie sheet.
- Baked for 10 to 12 minutes or until set. Let cool on cookie sheet for 3 to 5 minutes before removing to a wire rack to cool completely.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 242 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 41mg Sodium: 28mg Carbohydrates: 37g Fiber: 2g Sugar: 32g Protein: 2g
You might also enjoy tasting these festive holiday desserts this year.
Peanut butter chocolate trifle (serves a large crowd)