Every year the granddaughters on my in-law’s side get together to bake Christmas cookies. These chocolate espresso crinkle cookies are my take on a favorite the girls make every year. They’ve been doing it since the oldest (who is about 30!), was old enough to bake with grandma. The cookies are divided up and given to each of the three kids’ families, and then the rest are brought out Christmas Eve.
It’s been a lovely tradition that my daughter, now 14, has been able to participate in for the past 9 or 10 years. My mother in law has moved several times over the years, and her apartment kitchens were not always conducive to mass cookie baking. So the daughters have taken turns hosting the baking sessions. This year it will again be at one of the sister’s homes and all four of the granddaughters will be baking with grandma again.
It seems every year there’s a mishap or something that happens to elicit “oh – remember that year when…. someone forgot sugar, or dropped cookies?”. And then there’s the “decorate the ugliest cookie” contest. One of the uncles is the judge as to who wins this coveted title.
Every year the girls bake these chocolate crinkle cookies. I made several attempts at them before I just emailed my mother in law, asking her for her recipe. I did add a bit of espresso powder. I’m not even a fan of coffee. So that’s saying a lot that I enjoy the hint of coffee that the espresso powder brings.
Put these on your list of must-bake cookies this Christmas. Make a double batch, so you have some to give and some to keep.
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chocolate espresso crinkle cookies
Ingredients
- 1/2 cup vegetable oil
- 4 ounces unsweetened chocolate, melted and cooled
- 2 cups | 14 ounces granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups | 10 ounces all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup powdered sugar for rolling
Instructions
- Mix oil, melted chocolate, and granulated sugar in a large bowl. Blend in one egg at a time until well mixed. Add vanilla.
- Mix flour, baking powder, salt, and espresso powder in a small bowl.
- Add flour mixture to chocolate mixture and whisk until thoroughly blended. Chill several hours or overnight.
- Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
- Scoop 2 tablespoons of dough and shape into a ball. Roll in powdered sugar and place on baking sheet.
- Bake 10-12 minutes
If you’re looking for more cookie inspiration, check out these delicious linzer cookies.
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