Cookiemas Day 4 is the last of the coffeehouse inspired recipes. Mocha crinkle cookies... chocolate-y, coffee-y, chewy, crunchy... a perfect cookie. So easy to make and a perfect accompaniment to a cup of coffee. A great dunking cookie!
More stories and cookies on the way, but in the meantime enjoy these little bites of heaven.
The Recipe: Mocha Crinkle Cookies
yields ~20-30 cookies
The Bits and Bobs:
2 cups all-purpose flour
3/4 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
2 tbsp espresso powder
1/4 cup butter, room temp
1/4 cup vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
1/2 cup powdered sugar
Preheat the oven to 350*F and line a baking sheet with a silpat or parchment paper.
Beat together the butter, oil, sugar, and brown sugar until light and fluffy. Add eggs one at time, beating until just incorporated. Mix in the vanilla and the espresso powder and beat until evenly distributed.
In a separate bowl whisk together the flour, baking powder, cocoa powder, and salt. Add slowly to the butter mixture, beating until combined.
Pour the powdered sugar into a bowl or onto a plate. Scoop heaping tablespoon balls of the cookie dough and toss in the powdered sugar until well coated. Place each cookie dough ball on the baking sheet leaving about 2 inches between each cookie. Bake for 12-13 minutes. The tops will be cracked and the edges will be firm. Allow to cool for 5 or so minutes on the cookie sheet, then transfer to a wire rack to finish cooling.