Coffee Chocolate Crinkle Cookies
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 4 h 30 m
- Makes
- 24
Ingredients
- 1 cup
- all-purpose flour, sifted
- 250 mL
- 1 tsp
- baking powder
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1/2 cup
- cocoa powder
- 125 mL
- 1/3 cup
- canola or vegetable oil
- 75 mL
- 1 tbsp
- ground coffee such as Sensations Colombia Cartegena Medium
- 15 mL
- Roast Ground Coffee
- 1/2 cup
- sugar
- 125 mL
- 1/2 cup
- firmly packed brown sugar
- 125 mL
- 2
- eggs
- 1 tsp
- vanilla extract
- 5 mL
- 1/4 cup
- icing sugar
- 60 mL
Directions
Step 1
Whisk together flour, baking powder and salt until blended; set aside. In another large bowl, use electric mixer to beat together cocoa powder, oil and ground coffee until combined. Beat in both sugars. Add first egg; beat in completely. Add second egg and vanilla; beat in completely. Stir in dry ingredients just until blended. Cover dough; chill 4 hr. (or overnight).
Step 2
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Using a tablespoon measure, scoop dough into heaped spoonfuls (the dough will be sticky). Roll into balls then roll in icing sugar to coat; shaking off excess. Place balls on prepared baking sheets about 2 in. (5 cm) apart.
Step 3
Place sheets on top and bottom-third oven racks, switching racks and rotating sheets halfway through baking. Or use the middle rack and bake cookies one sheet at a time, rotating sheet halfway through baking. Bake cookies 6 to 8 min. (total bake time) until surfaces begin to crack. The interior of the cookies will look molten. Transfer cookies to wire rack to cool completely. Store in airtight container up to 3 days or freeze up to 1 month.
Tip
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Nutritional Facts
- Nutrition Description:
- Per (1 cookie) :
- Calories:
- 80
- Fat:
- 2 g
- Carbs:
- 14 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Cholesterol:
- 15 mg
- Protein:
- 1 g
- Sodium:
- 40 mg
