Easy Mocha Chocolate Crinkle Cookies

There’s something magical about a cookie that looks like it’s wearing a snowy coat of sugar. These Easy Mocha Chocolate Crinkle Cookies are soft and fudgy. They burst with rich cocoa and coffee flavours. They’re perfect for anyone who loves a brownie-like cookie with a hint of espresso. I baked these for a cookie swap last winter, and they were one of the first to disappear—everyone wanted the recipe.

If you’re a fan of soft chocolate cookies with a crinkly sugar-dusted top, this one is a must-try.

What Are Mocha Chocolate Crinkle Cookies?

Mocha Chocolate Crinkle Cookies are rich, fudgy cookies. They use cocoa powder and a hint of instant coffee or espresso for a mocha flavour. The dough is rolled in powdered sugar before baking. This creates the signature crackle as they spread and bake. They’re chewy in the middle, crisp at the edges, and packed with rich chocolate flavour. The coffee adds just the right touch to balance the sweetness.

Why you’ll love this recipe

These cookies are rich, chewy, and packed with flavor—like a brownie in cookie form. The instant coffee boosts the chocolate, adding a rich mocha taste that’s not too strong. You don’t need to chill the dough forever, and they look impressive without much effort. Also, they freeze well. They’re great for cookie boxes, holidays, or late-night chocolate cravings.

Kitchen Equipment You’ll Need

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Whisk
• Baking sheet
• Parchment paper
• Cookie scoop or spoon

Ingredients:

• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp instant coffee or espresso powder
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup powdered sugar (for rolling)

Step-by-Step Instructions

1. Mix the Wet Ingredients

In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add in the oil, vanilla extract, and instant coffee. The oil keeps these cookies super moist without needing butter.

2. Add the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry mixture to the wet mixture and mix until a soft, sticky dough forms.

Tip: Use Dutch-process cocoa for a richer color and smoother flavor.

3. Chill the Dough

Cover the dough and chill it for at least 1 hour (or up to overnight). This helps firm it up so the cookies don’t spread too much and develop their crinkly top.

4. Roll in Powdered Sugar

Scoop about 1 tablespoon of chilled dough and roll it into a ball. Coat the item with a thick layer of powdered sugar—use plenty! This is what gives that beautiful crinkle effect.

5. Bake and Cool

Place dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes. Crack the tops and just set the edges. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Storage and Serving Tips

• Store: Keep cookies in an airtight container at room temp for 4–5 days.
• Freeze: You can freeze the dough balls before baking or freeze the baked cookies. Just thaw at room temp.
• Serve: These are best with coffee or hot chocolate, especially while slightly warm.

FAQs

Can I skip the coffee?

Yes, but the coffee enhances the chocolate flavor beautifully.

Why do I need to chill the dough?

It helps prevent spreading and creates the crackly top.

Can I use butter instead of oil?

You can, but oil makes them softer and more brownie-like.

What cocoa powder is best?

Dutch-process cocoa gives the deepest color and flavor.

Do these freeze well?

Yes! Freeze dough balls or baked cookies for up to 2 months.

Final Review

These Easy Mocha Chocolate Crinkle Cookies are perfect for chocolate lovers. They have rich cocoa taste, a chewy centre, and a crackly sugar top. The coffee adds just enough kick to balance the sweetness, and they’re just the right mix of fancy and fun. Keep this recipe close—it’s one of those treats that never goes out of style.