Rich fudgy chocolate crinkle cookies made extra delicious with coffee and cinnamon.
Recently a coworker of mine brought a batch of chocolate crinkle cookies to the office holiday bake-off. They seem to be a mainstay on many holiday cookie platters. I loved it after trying just one and was determined to recreate these cookies to bring them to upcoming holiday parties.
These fudgy chocolate cookies are thick, chewy, and irresistible. I wanted to put a spin on them by adding instant coffee granules and ground cinnamon to the cookie dough to enhance the chocolate flavor. So here they are: Mexican Mocha Crinkle Cookies!
These cookies get their distinctive crackle from the confectioner’s sugar the cookie dough balls are rolled in before baking. As they bake, the dough will puff up creating the beautiful cracked look on top. Mexican Mocha Crinkle Cookies will be a fabulous addition to any holiday dessert table.
These cookies are best enjoyed with a cup of coffee, tea, or hot chocolate. If you’ve never tried Mexican hot chocolate, make sure you pick up some Nestle Abuelita to try. This past week, I feel as though I have been running around nonstop getting things ready before the holidays. A quiet moment with a good book, some cookies, and a cup of hot chocolate is exactly what I need.
What are your favorite holiday cookies?
- 4 eggs, at room temperature
- ½ cup vegetable oil
- 1½ cups sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tbsp instant coffee granules
- 1½ tsps ground cinnamon
- 2 tsps baking powder
- ½ tsp salt
- 1 cup confectioner’s sugar
- In a large mixing bowl, whisk together eggs, vegetable oil, sugar, and vanilla.
- In another bowl, whisk together flour, cocoa powder, coffee granules, cinnamon, baking powder and salt. Add the flour mixture to the wet ingredients and mix until just combined (don’t over mix). Cover tightly with plastic wrap and chill for at least two hours.
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Roll a heaping tablespoon of cookie dough into 1-inch balls and coat with confectioner’s sugar. Place on baking sheets at least three inches apart. Bake for 10 to 12 minutes until the tops are cracked and the cookies are set. Allow to cool for 3 minutes before transferring to wire racks to cool completely.