Chocolate Espresso Crinkles

I am on a baking kick.

Two weeks ago it was Pumpkin Cookies.

Last week it was Lemon Bars.

And today, the best of the trio, were the Chocolate Espresso Crinkles!

Saturday morning I prepared the dough and let it hang out in the fridge for a couple hours. The recipe uses both unsweetened melted chocolate and baking cocoa, guaranteeing maximum chocolatiness! Instant coffee granules (substituted for instant espresso granules, which were no where to be found in my grocery store) make the chocolate flavor pop even more.


After chilling the dough, I formed it into two dozen balls. The balls were then rolled in powered sugar. They look like donut holes!P1100070

Ready for baking:P1100071

Ten minutes later – beautiful crackly cookies! The huz and I each had a warm one, fresh from the oven, and it was basically ooey gooey chocolatey goodness on the inside, with a sweet, crisp outer shell.


I love these cookies! I will most definitely make them again! And they have only 98 calories each, so you can have a couple – or a few – and not feelguilty! They are so rich that even one will satisfy your chocolate craving.

The coffee/espresso flavor is very modest, almost undetectable, but serves to deepen the chocolate flavor. I did double the amount of instant coffee I used, as well, based on other reviewers’ suggestions.


A few hours later, after the cookies had cooled, they still had that chewy, gooey center that I love. Great recipe.

You can find the recipe for these cookies over at Cooking Light!

Espresso Crinkles Recipe Rating: 9/10

4 thoughts on “Chocolate Espresso Crinkles

  1. I am so happy you are on a baking kick! Your Aunt Elaine was very skilled (grandma was right up there as well). I will share some family recipes.

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