Mocha Crinkles

As I was putting together my holiday cookie tin I realized there was a severe problem. Not enough chocolate. And then I realized there was another severe problem. I was already out of butter. Fortunately there are a few cookies you you can make without butter, and this is one of them.

I added instant espresso and I don’t think I’ll ever make them the regular plain chocolate way again. They were definitely popular both at home and at work, where I had to take a bunch of them so I wouldn’t inhale the entire plate. Once they were all packed up it was back to Sunday grading with a little vegetable and hummus snack.

My weekends are thrilling!

I love the way these are transformed in the oven. You’ll need to plan ahead a little bit because the dough needs to chill, but it’s definitely worth the wait. (And I promise I will post some healthier stuff very soon, but right now all I can think about is baking for Christmas!)

(adapted from Betty Crocker)

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tbsp instant espresso powder
1/2 cup powdered sugar

Mix the oil, chocolate, granulated sugar and vanilla.

Beat in the eggs one at a time.

Stir in the flour, baking powder, salt, and instant espresso.

Cover the bowl and refrigerate for 2-3 hours, or until firm

Heat oven to 350°F. Line cookie sheets with Silpats or parchment. Put the powdered sugar in a bowl.

Roll about a tablespoon of dough into a ball between your hands, then coat with powdered sugar. Place on prepared cookie sheets, and bake for about 12 minutes, or until just set.

Let cool on cookie sheets for about 5 minutes, then cool completely on a wire rack.


8 Responses to “Mocha Crinkles”

  1. 1 Kierstan @ Life {and running} in Iowa December 14, 2010 at 6:09 am

    Your cookie tins are so cute! Normally I just throw all the cookies in there and try to get the top to close…

    Happy Holidays!

  2. 2 Erin Cottrell December 14, 2010 at 8:47 am

    I made something like that last year! But mine did include butter. Either way, YUM!

  3. 3 Kira December 15, 2010 at 6:52 pm

    Ooh, I can imagine how the espresso powder would really benefit these cookies. I’ve always seen them but never made some. Sounds like they would be a great addition to my holiday baking spree as well.

  4. 4 Pretty. Good. Food. December 19, 2010 at 11:35 am

    So pretty 🙂 What an easy recipe, can’t wait to give it a try! Hopefully I won’t eat them all…

  5. 5 sandra May 14, 2011 at 6:29 pm

    How many cookies does the recipe make?

  6. 7 deels November 16, 2011 at 3:37 am

    Hi Cate, you missed out the measurement for the all purpose flour. Is that supposed to be 2 cups or 2 tbsp?

  7. 8 Cate November 16, 2011 at 8:08 am

    Sorry about that – thanks for catching my omission! It’s 2 cups (I fixed the recipe)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Don’t miss a post!

Contact me!

I love getting email: catesworldkitchen at
Super Natural Recipe Search
wordpress visitor counter

%d bloggers like this: