Chocolate Espresso Crinkle Cookies

Since it’s November now and we’ve officially hit the holiday season, I am stepping up my baking game and trying out all kinds of new recipes! I absolutely love cookies at Christmastime, so I thought I would try out these chocolate espresso crinkle cookies.

And let me tell y’all, they are divine! They are rich and decadent and full of flavor! Plus, this recipe makes a lot of cookies so it would be perfect for a Christmas party too.

And they are so easy to make as well. Keep on reading for the full recipe card to see just how easy these cookies are to whip up!

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Ingredients Needed For Chocolate Espresso Crinkle Cookies:

• 4 oz. unsweetened chocolate, chopped
• 1/2 cup vegetable shortening
• 1/4 cup salted butter
• 3 eggs, slightly beaten
• 1 3/4 cups + 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp instant espresso powder
• 2 tsp vanilla (I use my homemade vanilla extract)
• 1 1/3 cups all-purpose flour
• 1/3 unsweetened cocoa powder
• 2/3 cup powdered sugar

How To Make Cookies:

I originally came across this recipe in the Magnolia Journal: Holiday Recipes edition and I knew instantly I wanted to try it out for myself!

Plus, there are so many other yummy recipes in this magazine that I want to try later on as well. Everything from desserts to dinner! So it’s definitely checking out if you like this recipe too!

But to start off actually making the cookies, you will need to preheat your oven to 350 degrees. Then, combine the chocolate, shortening, and butter in a small saucepan.

I always love to use my Caraway Home sauce pan. Plus, you can use my code “MORNINGS_ON_MACEDONIA10” to get up to 15% off as well!

Heat and stir over low heat until melted and let cool. Place a sheet of parchment paper over a baking sheet. In the bowl of a stand mixer, combine eggs, 1 3/4 cups of granulated sugar, baking powder, baking soda, and salt.

Stir in the cooled melted chocolate mixture, espresso powder, and vanilla. Then, stir in the flour and cocoa powder. Shape the dough into balls about 1 1/2 inches big.

Roll the balls into the remaining 1/3 cup of granulated sugar. Then, into the powdered sugar as well. Place the cookie dough balls 2 inches apart on the prepared baking sheet.

Bake 8-10 minutes or until the edges are firm. Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely down to room temperature.

Store cookies at room temperature for up to 3 days, or freeze for up to 3 months (if frozen, you may have to sift some additional powdered sugar on top of cookies after thawing).

Enjoy These Chocolate Espresso Crinkle Cookies!

I hope you loved this recipe just as much as I did! I love how these can be Christmas cookies, but without going over the top. They aren’t covered in red & green sprinkles, they are more elevated and classy for Christmas cookies, in my opinion!

If you try them out, let me know how they went for you! Trust me, you will love them and grab one to eat every time you walk into the kitchen!

If you’re looking for more Christmas cookie ideas, check out some of these recipes below too:

• Soft Cut-Out Gingerbread Cookies
• White Chocolate Cranberry Cookies
• Raspberry Thumbprint Cookies
• Heath Bar Cookie Recipe
• Almond Sugar Cookie Recipe
• Walnut and Brown Sugar Shortbread Cookies