Espresso Crinkles Recipe (2024)

I made these exactly as the recipe states, including weighing out the flour, and found them to be so-so. The first batch came out very flat and not too attractive. I rolled the second batch in granulated sugar instead of powdered sugar which gave them a better appearance. They tasted okay, had a pleasing chewy texture, but didn't wow me. I prefer CL's Chewy Molasses Cookies!

I forgot: I omitted the powdered sugar in the dough, I think they are just sweet enough

Have made these several times over the years. My mom has a similar cookie recipe that she makes during the holidays that are better - but also much higher in fat and calories. My only sub is to use 1 whole egg instead of the 2 egg whites. Very family friendly. Definitely a keeper recipe. But who can seriously only eat 1?

These cookies are THE BEST I have ever made. They're better than brownies (family agrees). I used 2 tsp of instant coffee instead of two, and I can definitely taste the coffee flavor. Planning to make a second batch today.

These are delicious! I gave them as Christmas gifts.

Very good and easy! Loved idea of making dough ahead of time, then baking the next day. I too like the idea of adding more espresso for a richer coffee flavor. And I also added some chopped dark chocolate chips to the dough. But I did change it up a bit making these for Christmas. I omitted the coffee and added Andes Creme De Menthe chips found in baking isle to the dough. Delicious!!!!!

Took alot longer than 10 min to cook. But tasted SO good! I will of course be making these sometime again.

I tripled the espresso which added a nice flavor. All in all a nice cookie but a bit too sweet. Next time I'll skip the powdered sugar in the dough.

excellent! my family loved them and I gave some to many coworkers for Christmas! had very good feedback.

These are delicious! I am always asked for the recipe whenever I make them.

Didn't have time to chill 2 hours, so I put the dough in the freezer about 30 minutes, and it works just fine. These are really delicious and beautiful to look at. A little prep work, but very simple to make. A child might enjoy rolling the balls and coating them in powdered sugar. I only needed 1/4 cup powdered sugar, by the way. When they're finished in the oven, they will still seem soft, but they crisp in the 2-minute cool-down after removal from the oven.

These were yucky. I made them for a cookie exchange, but there's no way I'm bringing them. I think they're destined for the garbage. I love chocolate, but these just had an off flavor and left a bad feel and taste in the mouth. I'm surprised I didn't see more bad reviews.

Turned out great with a crunchy outside and perfectly chewy inside. I couldn't find instant espresso at the grocery, so I used instant coffee. Yum!

I made these for a potluck and the people loved them. I had 4 people ask for the receipe so that tells me alot! They were yummy and very tasty. Because I like the flavor of coffee, I added alittle more than the receipe called for. The cookies were a big hit!!

These come out beautifully chewy and delicious every time. Had some trouble with them sticking to the parchment, but I guess it's par for the course. They stay moist for days and they're so chocolaty. I've made other variations with mint chocolate chips or peanut butter chips too - all delicious. A classic go-to recipe that is typically part of our holiday baking!

Simple and quick to make and absolutely delicious. My husband started on them as soon as they came out of the oven!

Love these! I keep them in the freezer for when I need a chocolate fix - warm them up in the microwave and they hit the spot. I didn't have espresso granules so I used instant coffee and/or a dash of leftover espresso from the morning (my stovetop maker).

These are my absolute favorite chocolate cookies! I love rich, dark chocolate and these hit the spot. They taste fabulous with a hot cup of coffee or a cold glass of milk. I make them every Christmas. I followed the recipe exactly. I roll all the cookies in the powdered sugar at the same time to minimize sugary fingers.

I followed this recipe exactly and they turned out great! Everyone loved them and they looked exactly like the picture and tasted so good! They tasted like brownies in cookie form! The cookie was soft on the inside and just sweet enough. I was able to make slightly over 2 dozen cookies. When you roll the dough into a ball be sure to sprinkle some powdered sugar on your palms as the dough becomes quite sticky if you don't. If you do then they roll out just fine. I refrigerated my dough overnight. This recipe is definitely a keeper.

I made these for a cookie exchange and they are outstanding! No modifications, and they came out looking just like the photograph. Highly recommend.

These are a family favorite! They are my most requested cookie. I started using Starbucks new Via espresso, and you can really taste the espresso. The cookies are kind of messy to make though.

I love this recipe! I upped the espresso to 2 tsps. All it does is enhance the chocolate flavor. Definitely a keeper!!

Fantastic! These were devoured in a matter of minutes, will definitely make this for the holidays every year from now on

These are really good, the coffee flavor is not too strong and have a texture like a chewy brownie. After reading previous reviews, I wrapped the dough in plastic wrap and refrigerated overnight, not too difficult the next day to use a scoop and make into balls and roll in sugar, I would recommend that you work with half of the dough at a time as it does better cold. Will defintely make again, might add just a little more espresso for a little more flavor, but great just as they are. Am making for work this next week and will see what they think. Definitely a keeper.

I could not find espresso granules so used instant coffee, also. I coated my hands with the sugar to make rolling easier and coat at the same time. We loved these as did all I gave them to.

The taste is great but they didn't crack much on top.

Absolutely delicious! As another reviewer mentioned, you don't really taste the espresso, but it does give the chocolate a dimension it wouldn't otherwise have. Might up the espresso next time, but not necessary. They are scrumptious as is.

Didn't have espresso, so used instant coffee, and didn't have light corn syrup so used maple syrup. Probably would have had stronger coffee flavor with the espresso crystals, but the cookies were fine anyway. I was especially pleased that I made three and a half dozen cookies, as I took them to a friend as a holiday party gift and wanted some for myself. I shall certainly make them again.

They are like getting the corner brownie, each time. Used peanut oil instead of canola, and omitted the coffee powder (personal taste). Beat the oil, chocolate, sugar and eggs till fluffy, then added the flour, resulting in a chewy, soft centered cookie. Yum.

Very good and easy. RECOMMENDED CHANGE: let cookies cool for more than 2 minutes on sheet. At 2 minutes mine weren't set enough; the second sheet rested for almost 8 minutes and came off beautifully. I like that these cookie recipes make a nice quantity (2 doz or so), instead of the 4 dozen you get from many recipes.

I loved this recipe! Substituted 2 teaspoons of instant coffee for the 1 teaspoon of espresso powder (couldn't find that locally) and they came out great. Great coffee flavor but more chocolatey than antyhing.

I made these cookies, along with about 9 other "12 days of cookies" recipes from the December 2008 Cooking Light. These turned out wonderfully chewy and I always love the look of the powdered sugar on a crinkle-type cookie. My husband doesn't like anything with coffee, and he even liked these cookies. You can't really taste the espresso at all, but I think it really brings out the taste of the chocolate. I will definitely make these again, and I'll be serving them to our holiday guests.