Double Chocolate Espresso Crinkles

Recipe

Dessert
Double Chocolate Espresso Crinkles

Primary Media

Stacked espresso cookies on parchment paper with white and blue string bow on top

User Rating

3.79 out of 5 stars
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19 ratings

Recipe Data

36
Servings
15min
Prep
51min
Total

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    Description

    Adding instant espresso or instant coffee helps richen the flavor of the chocolate, and with double chocolate, everyone will like them twice as much.

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    Servings and Ingredients

    Ingredients
    Serves 36
    QuantityIngredientAdd
    2 c.Hy-Vee granulated sugar
    ¾ c.Hy-Vee baking cocoa
    4 tbsp.instant espresso powder
    ¾ c.Hy-Vee vegetable oil
    4Hy-Vee large eggs
    1 tbsp.Hy-Vee vanilla extract
    2 c.Hy-Vee all-purpose flour
    2 tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    1 c.Hy-Vee mini semisweet chocolate chips
    ½ c.Hy-Vee powdered sugar

    Directions

    1. In a medium bowl stir together sugar, cocoa and espresso powder. Stir in oil until smooth. Stir in eggs, one at a time, and vanilla. In a separate small bowl, combine flour, baking powder and salt; stir into cocoa mixture until combined. Stir in chocolate chips. Cover and chill at least 4 hours.
    2. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into 1½-inch balls. Roll in powdered sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake for 10 to 12 minutes or until edges are firm and cookies no longer appear wet. Cool 1 minute before removing to a cooling rack. Store in an airtight container.

    Nutrition facts

    Servings

    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 20mg
    • Sodium: 70mg
    • Total Carbohydrates: 22g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.