These decadent little cookies are like the chocolate crinkles we know and love, but with an extra dose of chocolate!
When I was a college kid, my mother used to send the BEST care packages. At Christmas time she'd send adorable little stuffed snowmen to cheer up my dorm room, and practical things like cozy socks. And she'd send cookies.
Growing up, I was usually the cookie baker, but I'll tell you. When I went off to college, that mother of mine turned into a cookie fairy of the highest order.
And of all the wonderful treats she sent me over the years I was in school, little mocha chocolate crinkles were my favorite. They were just so soft, and fudgy, and that powdered sugar that ended up everywhere made them feel festive.
Just the thing to perk up a kid running on 4 hours of sleep at finals time, who somehow hasn't yet learned to love coffee.
Fast forward about 25 years, and I still love dark chocolately crinkle cookies. But we're a gluten-free, dairy-free family these days, so the faithful old recipe needed a bit of an update.
While I was tinkering, I decided to add a double dose of chocolate, and a little extra espresso (because these days I live on coffee!) Truth be told, if you adore coffee as much as I do, you could just go ahead and double the amount of espresso powder in the recipe. For the sake of my children, I had to draw the line on this side of decency, but you, my friend, do not.
We love how the chocolate in the centers gets all shiny and melty while the cookies are still warm from the oven. They're also one of those cookies that is just a great the next day, after those coffee and chocolate flavors have a chance to really meld.
I hope you enjoy these as much as I do! And if you've got college kids...these travel well. ; )
Double Chocolate Espresso Crinkles (Gluten Free, Dairy Free)
- ½ cup powdered sugar
- 12 dark chocolate dollops or chocolate pieces for topping
- Beat sugar and shortening together until light and fluffy. Add, and beat again until well mixed.1 ⅓ cups packed light brown sugar, ⅔ cup non-dairy shortening (I use Spectrum palm shortening), 1 egg
- Add flours, cocoa, espresso, baking soda, and pepper. Stir well until thoroughly incorporated.½ cup almond flour, ½ cup brown rice flour, ¾ cup cassava flour, ¾ cup baking cocoa, 1 tbsp espresso powder, 1 tsp baking soda, ⅛ tsp ground black pepper
- Add chocolate chips, and mix again until evenly distributed.¾ cup dark dairy-free chocolate dollops or chips
- Refrigerate dough until well chilled, about one hour.
- Preheat oven to 350℉. Line baking sheets with parchment paper.
- Roll dough into 1" balls. Coat well with powdered sugar, and place on baking sheets. (Do not top with the chocolate dollops yet, these get added after baking.)½ cup powdered sugar
- Bake 9 minutes, or just until centers are set.
- Remove from oven, and gently press a dark chocolate dollop into the center of each cookie. Let cool, and enjoy.12 dark chocolate dollops or chocolate pieces for topping