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    Home » Christmas » Chocolate Crinkle Cookie Recipe

    Chocolate Crinkle Cookie Recipe

    December 18, 2015 , Updated July 29, 2021 Maria 8 Comments

    Jump to Recipe

    These Decadent Dark Chocolate Espresso Snowcap Cookies are so hard to resist! As you can probably imagine, this was not a cookie of my childhood, but it was definitely love at first sight (and at first bite!). Just by looking at them, one expects them to be decadent, smooth and silky. Expectations are a funny thing though, aren’t they?

    Snowcap cookies on a dish, next to coffee beans.

     

    Cookies being rolled in icing sugar.

    The holiday season is packed with expectations…these feelings of eager anticipation. All of the baking, the cooking, decorating the Christmas tree, exchanging gifts, the Midnight mass…all rituals with the expectations of recreating wonderful memories. It’s the time of year where people look forward to spending some time with those that mean the most to them. Opportunities to share those reliable family traditions that we all come to expect, whether we love them or hate them…they serve the purpose of eliciting emotions. As Leona says in Mystic Pizza, You don’t Monkey with Tradition!

    Along with my recipe for my Mostaccioli di mamma, this recipe for these Decadent Dark Chocolate Espresso Snowcap Cookies is the most requested by family and friends. One year, I just didn’t have time to make these Decadent Dark Chocolate Espresso Snowcap Cookies in my annual bake-a-thon of cookies, and it nearly caused a riot! (Kidding.) But in all honesty, I had definitely underestimated how popular these cookies were. That was the Christmas I realized how important expectations were in keeping the balance of certain traditions and creating new ones.

    A closeup of a snowcap cookie.

    Recipe source

    I found the recipe for these Decadent Dark Chocolate Espresso Snowcap Cookies in the October 2003 issue of Everyday Food, by Martha Stewart. I made no changes to this recipe… I never really thought it needed them! In my opinion, this is definitely one of the best chocolate snowcap cookies ever!

    An overhead shot of snowcap cookies.

    If you are looking for a new cookie to include in your holiday cookie platter and to create some wonderful memories, these Decadent Dark Chocolate Espresso Snowcap Cookies will not disappoint. This is definitely a coffee lovers’ cookie and a keeper! Enjoy!

    Why use espresso powder

    This magical ingredient provides such an intense coffee flavor to these cookies. It is easily available online and sold as granules or in a powder form. 

    Chocolate snowcap cookies on a white tray.

    A closeup of a snowcap cookie.

    Chocolate Crinkle Cookie Recipe

    These Decadent Dark Chocolate Espresso Snowcap Cookies will not disappoint. This is definitely a coffee lovers' cookie.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour 15 minutes
    Cook Time: 12 minutes
    Total Time: 1 hour 27 minutes
    Servings: 30 servings
    Calories: 66kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1/2 cup flour all purpose
    • 1/4 cup unsweetened cocoa powder
    • 4 teaspoons instant espresso powder
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    • 4 tablespoons butter unsalted , room temperature
    • 2/3 cup brown sugar packed
    • 1 egg room temperature
    • 4 ounces bittersweet chocolate melted and cooled
    • 1 tablespoon milk
    • Confectioners' sugar for rolling

    Instructions

    • In a medium bowl sift together flour, baking powder, cocoa, espresso powder and salt. Set aside.
    • Cream butter and brown sugar until light. I will usually use an electric hand held mixer.
    • Beat in the egg.
    • Add the cooled chocolate and mix until well incorporated.
    • On low speed, gradually add the flour mixture and beat until just combined.
    • Add the milk and once again, beat only until combined.
    • Turn out onto a piece of plastic wrap. Shape into a flat 1/2 inch rectangle and place in freezer for at least 45 minutes.
    • Preheat oven to 350 ºF/175 ºC.
    • Line baking sheet with parchment paper. Set aside.
    • Place 1/2 - 3/4 cup of confectioners' sugar in a bowl.
    • Cut square of dough into 30 (1/2-3/4 inch) squares. (I prefer small cookies, feel free to make larger cookies).
    • Roll each piece into a ball and then roll in icing sugar. Ensure that each ball is thickly coated with the icing sugar.
    • Place on baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
    • Bake for about 12 minutes.
    • Cookies will be soft. Allow to cool  down before transferring to wire racks to cool down completely.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    I have often been asked about the type of cocoa I use...I prefer to use Rodelle baking cocoa.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from Martha Stewart

    Nutrition

    Serving: 1serving | Calories: 66kcal | Carbohydrates: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 27mg | Potassium: 61mg | Sugar: 6g | Vitamin A: 55IU | Calcium: 15mg | Iron: 0.5mg
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    Filed Under: Christmas, Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Franca

      December 18, 2021 at 5:37 pm

      5 stars
      Perfect recipe. I didn’t have the coffee so I replaced with orzo!

      Reply
      • Maria

        December 21, 2021 at 6:38 pm

        Such a great idea! Thanks for sharing Franca!

        Reply
    2. anna

      November 26, 2018 at 2:32 pm

      can i use oil instead of the 4tbl butter

      Reply
      • Maria

        November 26, 2018 at 9:22 pm

        I have never tried Anna… you know I’m all about replacing saturated fats if it doesn’t affect the overall quality. I’m not sure that would work with this recipe. If you do decide to try it, I would love to hear about the results. Thanks for stopping by ♥

        Reply
    3. Christina

      December 23, 2015 at 12:57 pm

      5 stars
      I made these and they’re so perfect ! Great recipe

      Reply
      • Maria

        December 23, 2015 at 1:49 pm

        Hi Christina! I’m so glad to hear…thanks for taking the time to comment 🙂

        Reply
    4. Sonia and mom

      December 19, 2015 at 3:22 pm

      I my gosh Mary these little guys are so beautiful sure making them thanks

      Reply
      • Maria

        December 19, 2015 at 6:42 pm

        My pleasure Sonia and mom…enjoy! Thanks for taking the time to comment 🙂

        Reply

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