Double Chocolate Coffee Crinkle Cookies are moist, soft and filled with chocolate! Roll each cookie with sugars to reveal the perfect crinkle cookie.
The first time I had these cookies, I instantly became OBSESSED. These cookies were so soft and fudgy! At that time I had no idea how the crinkle is perfectly created on each cookie. Turns out, these cookies are incredibly easy to make but they look so fancy. Keep reading to learn how to bake double chocolate coffee crinkle cookies!
Why You Should Make Chocolate Coffee Crinkle Cookies
- Fudgy and Chewy
- Soft and Chocoately
- Made with butter
- Made with cocoa butter
Double Chocolate Coffee Crinkle Cookies Ingredients
- All-purpose Flour: Flour is our foundation for this cookie recipe.
- Cocoa powder: Cocoa powder is another type of flour but this adds that chocolate flavour we love!
- Salt: To balance the overall sweetness.
- Coffee grounds: Adding coffee grounds enhances the flavour of chocolate, and who does not want that? The coffee grounds I use is Kaapittiaq‘s Qajaq Kaapia roast.
- Baking soda: The leavening agent.
- Butter, room temperature: Butter is the fat for the crinkle cookies, also adds flavour!
- Dark brown sugar: Dark brown sugar adds moisture and sweetness. The baking soda will also react to the acidity of brown sugar to help the cookies rise while baking.
- White sugar: To make the cookies tender and for sweetness.
- Eggs: To bind all the ingredients together.
- Vanilla extract: Enhances flavour.
- Chocolate chips: Use milk chocolate, semi-sweet or dark chocolate chips!
Ingredients to Enhance the Crinkle
I found this tip on Sally’s Baking Addiction. First roll the cookies in granulated white sugar, then roll in powdered sugar. This method prevents the powdered sugar from turning yellow or dissolving.
How to Bake Double Chocolate Crinkle Cookies
- Mix dry ingredients: In a large mixing bowl, mix together flour, cocoa powder, coffee grounds and baking soda. Set aside.
- Cream: Using a stand-mixer or hand-mixer, cream together the butter and both sugars. Mix for 2-3 minutes until smooth.
- Add eggs: Add the eggs to the butter-sugar mixture one at a time, mixing in between. Mix in vanilla extract.
- Add dry ingredients: Mix in the dry ingredients. Fold in the chocolate chips.
- Chill: Refrigerate for a minimum of 2 hours up to 12 hours. Preheat oven to 350°F.
- Scoop: Use a cookie scoop to evenly measure each cookie.
- Roll: Roll each cookie in white granulated sugar and then in powdered sugar. Place cookies 2 baking trays lined with parchment paper or a silicone baking mat. Another trick when rolling the cookies in the sugars is heavily roll each cookie in both the granulated sugar and powdered sugar! This prevents the sugar from dissolving and shows off that amazing crinkle!
- Bake: Bake for 12-15 minutes, rotating the pans in the middle. Then let the cookies rest on the pan for additional 5 minutes. Transfer to a wire rack to cool completely.
Can Chocolate Crinkle Cookies be Frozen?
Yes! Prepare the cookies up until step 6 above (scooping the chilled cookie dough) and store in freezer bags. Then continue with the remaining steps.
How to Store Crinkle Cookies?
Store in an airtight container at room temperature up to 5 days.
What do Crinkle Cookies taste like?
These crinkle cookies are soft, fudgy and filled with chocolate chips!
Which brand of coffee is best?
I use Kaapittiaq, which means “good coffee” in Inuinnaqtun. This brand if Inuit-owned and they work with Indigenous farmers! The roast used for this recipe is Qajaq Kaapia which has a strong and balanced flavour.
- Hand-mixer or stand-mixer
- Ice cream scoop
- Large mixing bowl
- Measuring cups and spoons
- Spatula and whisk
- 2 Baking trays
- Silicone baking mat or parchment paper
More Cookie Recipes
Double Chocolate Coffee Crinkle Cookies
- 1 cup All-purpose flour (130g)
- ½ cup Cocoa powder (50g)
- ½ tsp Salt
- 2 tsp Coffee grounds
- ½ tsp Baking soda
- ½ cup Butter (100g) room temperature
- ¾ cup Dark brown sugar (150g) lightly packed
- ¼ cup White granulated sugar (50g)
- 2 Eggs room temperature
- 2 tsp Vanilla extract
- 1 cup Chocolate chips*
For rolling the chilled cookie dough
- ¼ cup White granulated sugar
- ½ cup Powdered sugar
- Mix the flour, cocoa powder, salt, coffee grounds and baking soda in a large mixing bowl. Set aside.
- Cream butter, dark brown sugar and white sugar with a stand-mixer or hand-mixer until smooth. About 2-3 minutes.
- Mix in the eggs and vanilla, mixing in-between each egg. Mix in the dry ingredients until just combined. Fold in your choice of chocolate chips.
- Chill the cookie dough for a minimum of 2 hours up to 12 hours. Prepare baking trays with silicone baking mats or parchment paper. Preheat oven to 350°F.*
- Use a cookie scoop to evenly measure the cookies. Roll each cookie in white granulated sugar then generously roll the cookie in powdered sugar.*
- Bake for 12-15 minutes, rotating the pans once. Once out of the oven, let the cookies rest on the pan for 5 minutes then transfer to a wire rack to cool completely.
If you tried this recipe, leave a comment below!On Instagram, tag @ashleycbakes and #ashleycbakes so I can see your bakes!