Some things are just made to go together, like peanut butter and jelly, bacon and eggs, macaroni and cheese, and cake and ice cream. One of my favorite combinations is chocolate and espresso. Espresso greatly enhances the flavor of chocolate, and these fabulous Chocolate Espresso Crackle Cookies are the perfect example. They have a deep chocolate flavor and are soft with a slight crunch around the edges.
Their sugary, crackly tops make them totally irresistible.
The ingredients for these cookies are flour, brown and white sugars, butter, cocoa, egg, soda, salt, espresso powder, and vanilla. For this recipe I used espresso powder from Williams Sonoma, which you can find here. Instant espresso powder from the grocery store can be used also, but I haven’t tried it. Just make sure it’s instant, and not regular espresso.
Whisk the dry ingredients in a small bowl.
Make sure they are well blended.
In a large bowl, cream the butter until fluffy.
Add brown and white sugars, egg, and vanilla and mix well.
Add the dry ingredients and beat on low just until blended.
Scoop out dough with an ice cream scoop. I used a fairly large one, which ends up making 16 cookies.
Drop the dough into a small bowl of granulated sugar.
Cover in sugar and roll into a ball.
Place on parchment lined cookie sheets.
Lightly press with the bottom of a glass. Bake at 350° for about 10 minutes.
Cool on a cookie sheet for 10 minutes, then slide parchment onto cooling rack to cool completely.
They are so pretty, and taste as wonderful as they look. Crunchy around the edges, soft and chewy in the middle. They would be great with a glass of Iced Mint Tea.
Chocolate Espresso Crackle Cookies
- 1 3/4 cups flour
- 3/4 tsp baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa
- 1 tablespoon espresso powder not granules
- 1 cup butter softened
- 1 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1 egg
- 2 teaspoons vanilla
- extra granulated sugar for rolling
- Preheat oven to 350°. Line a cookie sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, cream butter with an electric mixer until light and fluffy.
- Add sugars, egg, and vanilla and beat until well blended.
- Add flour mixture and beat on low speed just until blended.
- Scoop out and drop into a small bowl of granulated sugar Coat well and roll into balls.
- Place on cookie sheet and press slightly with the bottom of a glass.
- Bake at 350° for about 10 minutes.
- Cool on cookie sheet for 10 minutes.
- Slide parchment with cookies over to cooling rack and cool completely before handling.