December Recipes

Double-Chocolate Espresso Crinkles

Double Chocolate Espresso Crinkles
Hands On:
15 minutes
Total Time:
51 minutes


  • 2 cups Hy-Vee granulated sugar
  • ¾ cup Hy-Vee baking cocoa
  • ¼ cup instant espresso powder
  • ¾ cup Hy-Vee vegetable oil
  • 4 Hy-Vee large eggs, room temperature
  • 1 tbsp Hy-Vee vanilla extract
  • 2 cups Hy-Vee all-purpose flour
  • 2 tsp Hy-Vee baking powder
  • ½ tsp Hy-Vee salt
  • 1 cup Hy-Vee mini semisweet chocolate baking chips
  • ½ cup Hy-Vee powdered sugar
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Stir together sugar, cocoa, and espresso powder in a medium bowl. Stir in oil until smooth. Stir in eggs, one at a time, and vanilla.
Whisk together flour, baking powder, and salt; stir into cocoa mixture until combined. Stir in chocolate chips. Cover and chill at least 4 hours.
Preheat oven to 350°. Line cookie sheets with parchment paper. Roll dough into 1½-inch balls. Roll in powdered sugar to coat. Place 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes or until edges are firm and cookies no longer appear wet. Cool 1 minute on cookie sheets. Transfer cookies to wire racks to cool completely.

Nutrition Facts

Serving Size: 1 cookie
Serves: 36
Amount Per Serving
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 1g
Trans Fat: .5g
Cholesterol: 20mg 7%
Sodium: 70mg 3%
Total Carbohydrate: 22g 8%
Dietary Fiber: 1g 4%
Sugars: 16g 32%
Protein: 2g 4%

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