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Chocolate Crinkle Cookies


  • 1 cup all purpose unbleached flour
  • ½ cup cocoa powder, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons espresso powder (optional)
  • 1 teaspoon vanilla
  • 1 cup bittersweet chocolate
  • 4 tablespoons butter
  • ½ cup granulated sugar
  • ½ cup icing sugar, sifted


  • Preheat oven to 325o F.
  • Whisk in flour, cocoa, baking powder and soda, and salt.
  • In a large bowl whisk brown sugar, eggs, espresso powder and vanilla.
  • Combine chocolate and butter and melt together in a microwave.
  • Whisk chocolate mixture into brown sugar mixture.
  • Fold in flour mixture until well blended.
  • Put dough in fridge for 10 minuted to harden.
  • Place granulated sugar and sifted icing sugar in separate bowls.
  • Roll about 2 teaspoons of dough into a ball.
  • Then roll in granulated sugar, then icing sugar.
  • Place on baking sheet lined with parchment paper.
  • Bake about 12-15 minutes until the cookies are puffed and cracked and edges have begun to set.
  • Let cookies cool for 5 minutes then move to a cooling rack.