When I found this mocha crinkles cookie recipe, I was hooked. While I’m not a big coffee drinker I love the smell of coffee. And when I do decide to have a cup of coffee, I like a little coffee with my sugar. Coffee is an acquired taste. My mom loved her coffee black. On my tongue, it is a bitter taste.
But when you combine coffee with chocolate, now that is a totally different story. Coffee with chocolate is a match made in heaven. The bitterness of the coffee paired with the sweet chocolate. Oh Yum. Coffee enhances the flavor of chocolate.
This cookie is my favorite so I wonder why it is that I usually only make them at Christmas? A question to ponder on.
What Is Mocha?
Actually mocha is a type of coffee made from a specific coffee bean. But as with this mocha crinkles cookie recipe, it also refers to a coffee and chocolate combination.
Why Chill The Cookie Dough?
What are the benefits of chilling the cookie dough? Actually, there are many. By chilling the dough the fats cool resulting in cookies that expand more slowly thus holding onto their texture.
No chilling= flat cookies
The longer you chill the cookie dough also allows the flour in the dough to hydrate resulting in a cookie that is chewier rather than cakey.
The longer you chill the dough the more flavorful the cookie will be.
What Color Cookie Sheet Should I Use?
When baking cookies it is better to stay with a cookie sheet or pan that is a light to medium color. Why? Lighter cookie sheets reflect heat whereas darker cookie sheets absorb the heat and can cause your cookies to overbake.
Mocha Crinkles
Ingredients
- 1 1/3 Cups Firmly packed light brown sugar
- 1/2 Cup vegetable oil
- 1/4 Cup low-fat sour cream
- 1 egg
- 1 teaspoon Vanilla
- 1 3/4 Cups All-Purpose Flour
- 3/4 Cup unsweetened cocoa powder
- 2 teaspoons instant expresso or coffee granules
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup powdered sugar
Instructions
- Beat brown sugar and oil in a medium bowl with electric mixer. Mix in sour cream, egg and vanilla. Set aside
- Mix flour, cocoa,expresso, baking soda, salt and pepper in another medium bowl
- Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm, 3 to 4 hours
- Preheat oven to 350 degrees. Pour powdered sugar into a shallow bowl. Set aside
- Cut dough into 1-inch pieces and roll into balls.
- Roll balls in powdered sugar
- Bake on ungreased cookie sheets 10 to 12 minutes or until tops of cookies are firm to touch Do Not Overbake
- Cool on wire racks
Notes
Final Thoughts
Did I mention that these mocha crinkles cookies are my favorite? Well besides the
chocolate chip oatmeal cookies of course.
Mocha is the combination of coffee and chocolate and the taste is heaven. Somehow the coffee just enhances the chocolate. It’s magic, I say.
Always chill your dough, you will end up with more flavorful cookies that will not end up flat and will be chewier.
Using a lighter color cookie sheet will also help with preventing overbaking your cookies. Light-colored sheets reflect heat whereas darker cookie sheets absorb heat.
If you have never tried these awesome cookies I encourage you to give them a try.
Please leave me a comment below with your thoughts.
Keep On Baking!
Taianne
I’m Taianne, the owner and operator behind We Are Baking. Baking my first cake at age 11 hooked me on creating sweet treats. Though my interest faded during childhood, it was rekindled when I married my apple pie-loving husband. I love trying new recipes, tweaking classics, and helping others learn the science and art of baking. I started We Are Baking to share tips, tricks, and favorite recipes I’ve discovered over the years. When not in the kitchen, I enjoy spending time with family and friends. My goal is to inspire others to embrace their creativity through baking. Feel free to contact me with any questions!
Taianne@wearebaking.com