Chocolate Espresso Crinkle Cookies

Step 1

In a bowl combine the dry ingredients; flour, cocoa powder, espresso powder, baking powder & salt. Give it a quick whisk to mix everything together and set aside.

Step 2

In a separate bowl combine butter and sugar and cream together using an electric mixer until light and fluffy. Add in eggs and vanilla extract and continue mixing until combined. Slowly add in dry ingredients, mixing thoroughly until cookie dough is combined. Cover bowl in plastic wrap and chill dough in the refrigerator for at least 30 minutes or up to overnight.

Step 3

Preheat oven to 350 degrees.

Step 4

Line a baking sheet with parchment paper or spray with cooking spray. Add confectioner's sugar to a small plate or shallow bowl. Scoop cookie dough into small balls and roll in powdered sugar until completely covered. The repeat once more, roll the cookie dough balls again in powdered sugar to get a good thick coating of powdered sugar.

Step 5

Bake for 10 minutes. Allow cookies to cool for 2 or 3 minutes before transferring them to a cooling rack to cool completely. Serve immediately or store in an airtight container for later.