Skip to Content

Easy Mocha Chocolate Crinkle Cookies

These Easy Mocha Chocolate Crinkle Cookies have lightly crisp and chewy edges, soft centers with crackled, powdered-sugary tops, and are flavored with cocoa and espresso!

They’re so pretty, so delicious, and so simple to make with ingredients you probably keep on hand. And it looks like they’re dusted with snow…which makes them a perfect addition to any Christmas or holiday cookie tray!

But I say they’re too good to only make during the holidays. Enjoy them any time of the year!

David insists that these should just be called “More” cookies because, once you have one, you just want more and more and more. And he totally proves that every time I make them (I won’t reveal exactly how many he can eat in one sitting).

I do agree with him, though. That little bit of crisp chewiness on the outside paired with the softer brownie-like inside is sooo incredibly good.

The addition of instant espresso takes your basic chocolate crinkles and turns them into mocha crinkles (coffee + chocolate = mocha). And not only does it give you that subtle coffee flavor in the background, but it also intensifies the chocolatiness.

They are quite addicting!

Now, you do need to plan ahead when making these mocha crinkle cookies. Although the dough comes together quickly in just a few minutes, it will then need to chill in the refrigerator for at least 6 hours to firm up before shaping and baking.

I often make the dough in the evening and just let it sit in the fridge overnight while I sleep (and dream of cookies). Then I roll and bake the cookies in the morning or some time the next day.

So, yeah, you can’t just decide to make a batch and whip them up in an hour. But trust me, these cookies are worth the wait!

mocha chocolate crinkle cookies on a wire cooling rack with a spatula on the side and a baking sheet filled with cookies in the background

Ingredients You Need

  • White granulated sugar
  • Vegetable oil
  • Cocoa powder (unsweetened)
  • Instant espresso (I use Cafe Bustelo (#notsponsored))
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Salt
  • Powdered sugar

Note: Ingredient amounts are in the recipe card at the bottom of the post.

How To Make Easy Mocha Crinkle Cookies

1: In a large bowl, stir together the sugar and oil until combined.

2: Add the cocoa powder and instant espresso; stir until combined.

2 numbered images, number 1 is of sugar and vegetable oil being mixed together in a bowl with a spoon, and number 2 is of cocoa and instant espresso added to the bowl and then being mixed together

3: Add the eggs and vanilla extract; stir until well-combined.

4: In a medium bowl, whisk or stir together the flour, baking powder and salt.

2 numbered images, number 3 is of eggs and vanilla being added to the bowl and then being mixed in, and number 4 is of the flour, baking powder and salt being whisked together in a separate bowl

5: Add the flour mixture to the cocoa mixture; stir just until the flour has been completely incorporated.

6: Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 6 hours or overnight.

2 numbered images, number 5 is of the flour mixture added to the cocoa mixture and then it all being stirred together, and number 6 is a graphic of a refrigerator

7: When you’re ready to bake, preheat the oven to 350°F. Line the bottom of a large baking sheet with parchment paper (I use a half sheet pan) and put the powdered sugar in a small bowl. Working in batches, remove the chilled dough from the refrigerator and roll into 1-inch balls.

8: Roll each ball in the powdered sugar until completely coated.

2 numbered images, number 7 is of a hand holding a rolled ball of dough, and number 8 is of the dough ball being rolled in a bowl of powdered sugar with a spoon

9: Place the coated dough balls 2 inches apart on the baking sheet.

10: Bake at 350°F for 10 to 12 minutes or until the edges are set, the tops are crackled, and the cracks look still just very slightly wet. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes.

2 numbered images, number 9 is of the dough balls covered in powdered sugar on a cookie sheet lined with parchment paper, and number 10 is of the baked cookies on the cookie sheet

11: Transfer the cookies to a wire rack to cool completely.

12: Enjoy!

2 numbered images, number 11 is of the baked cookies on a wire cooling rack, and number 12 is of a few cookies on a plate with one broken in half so you can see the inside and text that says enjoy

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, go to the recipe card at the bottom of the post.

Recipe Tips & Tidbits

  • To properly measure flour: First, fluff it up a bit in the container with a spoon. Spoon the flour into your measuring cup until it is overflowing, and then level off the flour using something that has a flat edge (I use the back of a butter knife).
  • I recommend using a light-colored baking sheet so that the cookies don’t get too dark on the bottom. If you use a dark pan, keep an eye on them and check them early so they don’t overbake.
  • The dough will be relatively loose when you first mix it together (it won’t be as firm as other cookie doughs you might be used to working with). You must let it chill in the refrigerator for at least 6 hours so it firms up enough to be able to roll into balls. I like to make my mine in the evening and then let it chill overnight.
  • Because this dough can be a little wet and sticky, I find it easiest to roll a ball then immediately coat it in powdered sugar and put it on the baking sheet rather than rolling out more than one ball at a time and then coating them in the sugar.
  • For even baking, I recommend baking one pan of cookies at a time in the center of the oven. So work in batches and only roll as many balls as will fit 2 inches apart on the baking sheet. Place the remaining dough back in the refrigerator until you are ready to roll the next batch so it doesn’t start to warm up.
  • The cookies will still be soft and should still look just very slightly wet in the cracks on top when they are ready to come out of the oven; they will set up more as they cool. If you take them to the point where they look entirely dry and firm, they will be overbaked and the centers will be crisp and crunchy than soft.
  • I use 2 baking sheets so I can start preparing the next batch a few minutes before the first one is ready to come out of the oven. If you only have one baking sheet, be sure to allow it to cool completely before adding another batch of dough balls.
a mocha chocolate crinkle cookie on a spatula over a wire rack filled with cookies

Substitutions & Variations

  • Regular instant coffee can be used instead of instant espresso (the flavor of instant espresso will be stronger).
  • You can omit the espresso/coffee to make classic chocolate crinkle cookies.
  • Try adding a teaspoon of peppermint extract (along with the vanilla extract) for peppermint mocha crinkle cookies.

Storage & Freezing

Store your baked cookies in an airtight container at room temperature for up to 5 days.

To freeze baked cookies: Once completely cooled, place the cookies in an airtight freezer container or freezer bag with wax paper between the layers, and remove as much air as possible. Freeze for up to 2 months. Thaw at room temperature and enjoy.

To freeze the unbaked cookie dough: Place it in an airtight freezer container or freezer bag and remove as much air as possible. Freeze for up to 2 months. Thaw the dough in the refrigerator overnight, then roll, coat and bake according to the recipe instructions.

mocha crinkle cookies stacked on a napkin with a plate of cookies in the background

What to Serve With Mocha Chocolate Crinkle Cookies

For a yummy treat, enjoy these cookies with a tall glass of ice-cold milk (they’re excellent for dunking!) or with hot chocolate, white hot chocolate, coffee, tea, or even a glass of eggnog.

And don’t forget to add them to your big holiday cookie tray with all of your other favorite cookies and treats (see the list below for some of my favorites).

I hope you try these Easy Mocha Chocolate Crinkle Cookies and love them as much as I do. Thanks for visiting today!

michelle signature

More Easy Holiday Cookie Recipes

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

several mocha chocolate crinkle cookies piled on a white plate

Easy Mocha Chocolate Crinkle Cookies

These Easy Mocha Chocolate Crinkle Cookies have lightly crisp and chewy edges, soft centers with crackled, powdered-sugary tops, and are flavored with cocoa and espresso!
Print Recipe Rate/Comment Pin Recipe
Prep Time: 20 minutes
Cook Time: 36 minutes
Dough Chill Time (minimum): 6 hours
Total Time: 6 hours 56 minutes
Servings: 30 cookies (approximate)
Calories: 80
Author: Michelle / Now Cook This!

Ingredients

  • 1 cup white granulated sugar
  • 6 tablespoons vegetable oil
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons instant espresso, or instant coffee (espresso will have a stronger flavor), or to taste
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup powdered sugar, approximate (you may need a little more or a little less)

Instructions

  • In a large bowl, stir together the sugar and oil until combined.
  • Add the cocoa powder and instant espresso; stir until combined.
  • Add the eggs and vanilla extract; stir until well-combined.
  • In a medium bowl, whisk or stir together the flour, baking powder and salt.
  • Add the flour mixture to the cocoa mixture; stir just until the flour mixture has been completely incorporated (at this point, the dough will be much more loose and wet than other cookie doughs you may be used to working with).
  • Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 6 hours (or overnight).
  • When you're ready to bake, preheat the oven to 350°F, line the bottom of a large baking sheet/cookie sheet with parchment paper (I use a half sheet pan), and place the powdered sugar in a small bowl.
  • Working in batches, remove the chilled dough from the refrigerator, roll into 1-inch balls, then roll each ball in powdered sugar to coat. Place the balls 2 inches apart on the prepared baking sheet.
  • Bake in the center of the oven for 10 to 12 minutes or until the edges are set, the tops are crackled and the cracks still look just very slightly wet.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes (they will be soft and fragile when they come out of the oven, so this will let them start to firm up a bit so they don't fall apart when you move them). Transfer the cookies to a wire rack to cool completely.
  • Enjoy!

Notes

  • For even baking, I recommend baking one pan of cookies at a time in the center of the oven. So work in batches and only roll as many balls as will fit properly on the baking sheet. Place the remaining dough back in the refrigerator until you are ready to roll the next batch so it doesn’t start to warm up.
  • Because this dough can be a little sticky, I find it easiest to roll a ball then immediately coat it in powdered sugar and put it on the baking sheet rather than rolling several at a time and then coating them in the sugar.
  • I recommend using a light-colored cookie sheet so that the cookies don’t cook too fast or get too dark on the bottom. If you use a dark pan, keep an eye on them and check them early so they don’t overbake.
  • The cookies will still be soft and should still look just very slightly wet in the cracks on top when they are ready to come out of the oven; they will set up more as they cool.
    • If you take them to the point where they look entirely dry and firm, they will be overbaked and the centers will be crisp and crunchy than soft.
  • I use 2 baking sheets so I can start preparing the next batch a few minutes before the first one is ready to come out of the oven (you want them to stay cold, so don’t prep them too far ahead of time).
    • If you only have one baking sheet, be sure to allow it to cool completely before adding another batch of dough balls.
    • I can fit 12 dough balls on one half sheet pan, so I do 2 batches of 12 and then one smaller batch of 6 (if you roll them 1 inch wide, you should get 30).
  • See the post for additional recipe tips, substitutions and variations, and for info on storing and freezing.
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!

Recipe adapted from the Hershey’s Chocolate Lover’s Cookbook.

Recipe Rating