Who loves chocolate, coffee and Christmas… the trifecta! Well why not put these two faves into a cookie right?
While I typically make these Mocha Crinkle cookies at Christmas they could really be made any time of year because they would be great with coffee or just…. because they are delicious! What is great about these cookies beyond how good they taste is they look great on a Christmas cookie tray.
These cookies are super moist and rich. They do take a little longer than a regular cookie to make though so plan ahead as the dough needs to settle in the fridge for about 3-4 hours or overnight. Try adding a pinch of cayenne for an added kick! Cayenne pepper goes great with chocolate but not too much or your kids might be thrown for a loop.
These cookies freeze well but make sure to store separately from other cookies. I find that these cookies tend to take on the flavour of other cookies when they are stored together.
- 1 1/2 cups packed light brown sugar
- 1/2 cup canola or vegetable oil
- 1/4 cup sour cream
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons instant espresso
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon black or cayenne pepper
- 1/2 cup powdered sugar
In a large bowl beat brown sugar, oil, sour cream, egg and vanilla - set aside
In a medium bowl mix flour, espresso, baking soda, salt and pepper
Add flour mixture to wet mixture and mix well
Refrigerate dough for 3-4 hours or overnight
Preheat oven to 350 degrees
Place powdered sugar in small bowl
Roll dough into 1" balls then roll into powdered sugar
Bake on parchment paper for about 10 minutes or until the cookies feel firm to the touch Don't over bake. They are done when they look a little flatter and crinkled
Cool completely on a wire rack