Chocolate and Sugar and Espresso…Oh My!

My favorite cookies are chocolate crinkles. I love, love, love them! So much!

They’re soft and fudgy in the middle with a thin, crisp, sugary crust on the outside. They are, to me, the closest thing to a brownie, in cookie form, that you can achieve. If you’ve been reading my blog for a while, then you already know that I am a brownie lover. Brownies and I have been having a serious love affair for years. I expect certain things from my brownies, and when those needs aren’t met, I don’t make. I don’t wait around for myself to try to like them more. I move on. I find the brownie that’s right for me. So, for me to compare these cookies to brownies…well, then you should know what to expect.

As much as I love them, I wanted to take crinkles a step further, though. Make them yummier. Fudgier. Absolutely more irresistible. So I sandwiched them together with an espresso fudge filling

Oh my heaven. I can’t keep my hands off of them! In fact, I’m almost ashamed to say that these have actually been a major player in my breakfast for the past few mornings. Someone come save me before I can no longer fit into my jeans.

If you want to risk making these, you’ll need unsweetened cocoa powder, sugar, all-purpose flour, baking powder, and salt.

You’ll also need canola oil, eggs, and vanilla.

In a medium bowl, combine the cocoa powder, flour, baking powder, and salt and set aside.

In a large bowl, or the bowl of a standing mixer, beat sugar and oil until well combined. Add the eggs one at a time and beat well. Add half of the flour mixture and beat until just combined. Add the remaining flour mixture and mix until well combined. Cover bowl and chill dough for at least four hours.

For the next step, you’ll need a half cup or so of confectioners’ sugar.

Once chilled, roll heaping teaspoonfuls of dough into balls and coat each one in confectioners’ sugar. Place on cooking sheets lined with parchment paper or silpat sheets.

If you live in a higher humidity climate, these soften and sweat very quickly. I recommend dividing the batter up into the teaspoonful portions, placing the portions on your cookie sheet (without rolling), and chilling for 10 to 15 minutes. Once they’re chilled again, quickly roll them into balls and coat in the sugar.

Bake at 350 degrees for 10 to 12 minutes. Allow to cool completely before serving or frosting.

The cookies are excellent on their own…

…but if you want to take them that extra mile, you’ll need instant espresso powder, heavy cream, semi-sweet chocolate chips, margarine, and vanilla.

Bring the cream to a boil over medium heat. Stir in the instant espresso powder and remove from heat. Add the margarine and chocolate chips, stirring with a rubber spatula until smooth and glossy. Stir in the vanilla. Allow mixture to cool for 10 minutes, then chill for 30 minutes to an hour, until the filling reaches the desired consistency (thin enough to spread, but thick enough not to be runny).

Again, if you live in a higher humidity climate, you may need to adjust chilling times. *Obviously, moving to the Virgin Islands, where it’s hot and at least 85% humidity everyday, has been teaching me some lessons!*

Once the filling is ready, spread a small amount on the bottom of a cookie and press the bottom of another cookie to it to create a sandwich. If necessary, chill for another 15 – 30 minutes to firm up more.

Be aware that these are very chocolate-y and rich, but certainly not overpowering. If you’re a chocolate fan already, then these will make you very, very happy. However, if you like your chocolate in smaller, milder doses, never fear! A cold glass of milk or some creamy ice cream are the perfect companions to these little devils! Plus, when you remove refrigeration times, these are so fast and easy to make – they only take about 30 minutes…with bake time! Enjoy!

Chocolate Crinkle Cookies with Espresso Fudge Filling

Ingredients

FOR THE COOKIES
2 cups sugar
1/2 cup canola oil
4 eggs
2 teaspoons vanilla
1 cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

FOR THE FILLING
1/4 cup heavy cream
2 teaspoons instant espresso powder
1 tablespoons margarine or butter
1 teaspoon vanilla
1 1/4 cups semi-sweet chocolate chips

To make the cookies: In a medium bowl, combine cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat sugar and oil until well combined. Add the eggs one at a time and beat well. Stir in the vanilla. Add half of the flour mixture and beat until just combined. Add the remaining flour mixture and mix until well combined. Cover bowl and chill dough for at least 4 hours.

Once chilled, roll heaping teaspoonfuls of dough into balls and coat each one in confectioners’ sugar. Place on cooking sheets lined with parchment paper or silpat sheets. Bake for 10-12 minutes. Allow to cool completely before serving or frosting.

To make the filling: Bring the cream to a boil over medium heat. Stir in the instant espresso powder and remove from heat. Add the margarine and chocolate chips, stirring with a rubber spatula until smooth and glossy. Stir in the vanilla. Allow mixture to cool for 10 minutes, then chill for 30 minutes to an hour, until the filling reaches the desired consistency.

Spread filing on the bottom of a cookie and press the bottom of another cookie to it to create a sandwich. If necessary, chill for another 15-30 minutes to firm up more.

Recipe by Darla

 

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Comments

  1. Anonymous says

    Oh wow! Perfect timing! I have a mother daughter night with my oldest Friday night and she loves to make cookies. This will be something we can do while we are watching movies together. And a great snack too!
    Kerri

  2. Sugarbear says

    That's awesome! :) If you want to shave some time off of these, Kerri, you can chill them in the freezer for 15-30 minutes (or longer, if necessary), instead of refrigerating them for 4 hours. Just be sure to keep checking them to make sure they don't get too hard. Also, these will be sticky while you're rolling them, but if you just rinse your hands every so often, it'll help! Have fun!!

  3. Sarah says

    Yum! I just tried these and they were delish! Literally, just tried them. My fingers still have powdered sugar on them! When I was making these, I ran out of regular cocoa powder so I had to use some Hershey’s special dark cocoa powder. They still tasted delicious, they were only a bit darker in color.

  4. Katie says

    I made these and they were delicious! I didn’t get to make the fudge for inbetween, no whipping cream at 3 am which is when the mood striked, but they were still super yummy. The only thing was I got a whole lot more than I expected, maybe I rolled the balls a bit small but by the end I had about 30 cookies! Oh well, lots of mouths more than happy to oblige :]

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