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Espresso Brownie Crinkle Cookies

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Rich, chocolatey cookies with a fudgy espresso-kissed center and a crackled powdered sugar top, finished with a pinch of flaky sea salt for a perfect balance of flavors.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tablespoon espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (70g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar (about 1/2 cup) for rolling
  • Flaky sea salt for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt.
  3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. The dough will be thick and fudgy.
  6. Cover the dough and refrigerate for at least 1 hour or up to overnight.
  7. Place powdered sugar in a shallow bowl. Form dough into 1.5-inch balls using a cookie scoop or spoon, then roll generously in powdered sugar until coated.
  8. Arrange dough balls on the prepared baking sheet about 2 inches apart.
  9. Bake for 10-12 minutes until the tops crack but centers are still slightly soft.
  10. Immediately sprinkle each cookie with a pinch of flaky sea salt after removing from the oven.
  11. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Chilling the dough is crucial for the perfect crinkle effect and to prevent spreading. Roll dough balls generously in powdered sugar for signature cracks. Sprinkle flaky sea salt immediately after baking for best flavor contrast. Avoid overbaking to keep cookies soft and fudgy. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use solid coconut oil instead of butter and dairy-free powdered sugar.

Nutrition

Keywords: espresso brownie cookies, crinkle cookies, chocolate cookies, coffee cookies, sea salt cookies, easy dessert, fudgy cookies

Find it online: https://jodierecipes.com/espresso-brownie-crinkle-cookies-recipe-5-easy-steps-to-perfect-sea-salt-treats/