Double Chocolate Espresso Crinkles

Recipe

Dessert
Double Chocolate Espresso Crinkles

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3.89 out of 5 stars
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47 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
    ¼ c. instant espresso powder
    ¾ c. Hy-Vee vegetable oil
    4 Hy-Vee large eggs, room temperature
    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 baking chips
    ½ c. Hy-Vee powdered sugar

    Things To Grab

    • Two medium bowls
    • Whisk
    • Baking sheets
    • Parchment paper
    • Wire racks

    Directions

    1. Stir together sugar, cocoa, and espresso powder in a medium bowl. Stir in oil until smooth. Stir in eggs, one at a time, and vanilla. 

    2. Whisk together flour, baking powder, and salt; stir into cocoa mixture until combined. Stir in chocolate chips. Cover and chill at least 4 hours.

    3. 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. 

    4. Bake for 10 to 12 minutes or until edges are firm and cookies no longer appear wet. Cool 1 minute on cookie sheets. Transfer cookies to wire racks to cool completely. 

    Nutrition facts

    Servings

    150 Calories per serving
    1 cookie each

    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 6%
    0%
    Calcium -3%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.