These chocolate orange coffee crinkles combine cocoa powder and dark baking chocolate, giving this cookie a fudge-like flavor that will satisfy all those choco-holics out there. Then, with the additions of orange juice, orange zest, and instant espresso powder, this cookie turns into a multi-dimensional, complex, sweet treat that’s an utter delight to eat.
Since you roll the balls of dough in powdered and granulated sugar, they “crack” open as they bake to show off the chocolate inside. This crinkle effect also gives them a distinctly festive appearance. You are going to want to bake these winning cookies again and again, for the holidays or any time of year.
Top tip with these chocolate orange coffee crinkles: Be careful not to over bake. They should be moist and fudgy. Also, no one likes a dry cookie that’s not supposed to be. Also, for a rich chocolate flavor, be sure to use a 70% cacao dark baking chocolate. We used Ghirardelli when we tested this recipe and it worked well.
Chocolate Orange Coffee Crinkles
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar (lightly packed)
3 large eggs
1 tablespoon instant espresso powder
1/2 teaspoon vanilla extract
4 ounces 70% cacao dark baking chocolate
4 tablespoons unsalted butter
1 tablespoon orange juice
1 tablespoon orange zest
1/2 cup granulated sugar
1/2 cup confectioner’s sugar
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In large bowl, mix flour, cocoa, baking powder, baking soda, and salt. In medium bowl, mix brown sugar, eggs, espresso powder, and vanilla. In small microwave-safe bowl, combine chocolate and butter. Microwave at 50% until it stirs smooth, about 2-3 minutes. Slowly whisk chocolate mixture into brown sugar mixture until combined. Add this to the flour mixture, in the large bowl, until combined. Place granulated sugar and confectioner’s sugar in separate low-sided dishes. Roll dough into 1-inch balls (about 1/2 ounce each). Drop balls into granulated sugar. Roll to coat evenly. Repeat in powdered sugar. Place on prepped baking sheets. Bake 12 minutes or until set but centers are still soft. Be careful not to over bake. Makes 54 cookies.