chocolate espresso crinkle cookies6 on plates

chocolate espresso crinkle cookies



  • 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


  1. Mix oil, melted chocolate, and granulated sugar in a large bowl. Blend in one egg at a time until well mixed. Add vanilla.
  2. Mix flour, baking powder, salt, and espresso powder in a small bowl.
  3. Add flour mixture to chocolate mixture and whisk until thoroughly blended. Chill several hours or overnight.
  4. Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
  5. Scoop 2 tablespoons of dough and shape into a ball. Roll in powdered sugar and place on baking sheet.
  6. Bake 10-12 minutes

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