Before we get to the mocha crinkle cookies, there is a bit of news I want to share! Feedspot has a list of top hundred baking blogs and guess what!
Flours and Frostings is on number 82. Yay!
You can check out the entire list here– it features several blogs but I follow religiously but also quite a few that I have not heard of before and just beginning to explore. So lot of new baking inspiration there !
Coming back to the cookies…..
I have made crinkle (or crackle!) cookies before. These brookie crackle ones , which are thick and chewy and delicious ! But you do need baking chocolate for it and if you use a wrong one , the cookies dont really come out as expected ! With these mocha crackle cookies , there is only cocoa powder in the batter , so that removes any possible variants that may go rogue on you while in the oven !
Crackle cookies are basically cookies where the dough balls are rolled in powdered sugar before baking – and as the cookie bakes, the sugar goes into the little cracks and crevices of the cookie surface , giving a wonderful snow sprinkled look. Perfect for a Christmas cookie collection ! Which is when I originally made them but i only just got round to blogging about them now !
Mocha is my favourite flavour profile – chocolate with a hint of coffee . Hint means you do not get an over-powering jolt of coffee flavour, but if you are making these for kids , you can just leave them out. Speaking of kids , you can easily involve kids in making these cookies. The elder ones can mix the batter and the younger ones can make dough balls and roll in sugar. Messy yes, but what a fun cookie project for all!
Mocha crinkle cookies
Ingredients
- 115 grams or 1/2 cup unsalted butter at room temperature
- 150 grams or 3/4 cup caster or granulated sugar
- 1 egg at room temperature
- 125 grams or 1 cup plain flour
- 40 grams or 1/2 cup cocoa powder
- 1 teaspoon instant coffee powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 75 grams or 1/2 cup icing sugar
Instructions
- Preheat your oven to 180 C / 350 F. Line a cookie sheet with parchment paper or grease well.
- In a bowl whisk or sift together the flour, cocoa , coffee , soda and salt. Keep aside.
- In another bowl, using an electric mixer or wooden spoon, beat together the butter and sugar until light and fluffy.
- Add the egg and beat well until incorporated.
- Add the dry ingredient mixture and beat until dough forms.
- Sift the icing sugar into a plate or bowl.
- Shape tablespoonfuls of the dough into balls , roll in the icing sugar and place on your prepared cookie sheet.
- Repeat with all the dough. The cookies will spread a lot so keep plenty of space between the cookie dough balls and bake in batches.
- Bake for 180 C / 350 F for 12 to 14 minutes . Cool on pan for 5 minutes .
- Transfer to wire rack and cool completely
Notes
The cookies can be stored in an airtight container for upto a week or longer.
Skip the coffee or add more sugar if you like or making for kids.
My measuring cup is 240 ml.
And I am sure these cookies will be loved by all too. They are thin but fudgey . Sweet enough (as the coffee counters some of the sugar ) but you can further reduce the sugar a bit . These Mocha crinkle or crackle cookies would make good cookie gifts because they look good and just in case they go soft while storing , they still taste good!
If you like Mocha, do check out my Mocha cake with milk chocolate frosting . Its a masterpiece of a cake for a chocolate and coffee lover !
