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These chocolate crinkle cookies are inspired by Philz Mint Mojito Coffee. If you’re ever in the Bay area- you HAVE to try a Mint Mojito coffee from Philz! I know it sounds weird to have coffee and mint together, but it works so well! It’s my go-to order and I really wanted to recreate those flavors in these chocolate crinkle cookies! Crinkle cookies are known for their distinctive cracked appearance due to being coated in powdered sugar before being baked. Their snowy appearance makes them the perfect winter holiday cookie!
Here are some tips to help you achieve perfect crinkle cookies:
1. Chill the Dough: After mixing the cookie dough, chill it in the refrigerator for at least 2-3 hours or overnight. Chilled dough helps prevent cookies from spreading too much during baking and contributes to the crinkled appearance.
2. Don’t Overmix the Dough: Mix the dough just until the ingredients are combined. Overmixing can lead to dense cookies.
3. Uniform Cookie Size: Scoop the cookie dough using a cookie scoop or a spoon to ensure uniform size. This helps in even baking.
4. Space Cookies Appropriately: Leave enough space between cookie dough balls on the baking sheet to allow for spreading.
5. Check for Doneness: Bake the cookies until the edges are set but the centers are still slightly soft. They will continue to set as they cool on the baking sheet.
6. Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
Remember that baking times can vary depending on your oven, so it’s always a good idea to keep an eye on the cookies as they bake. Enjoy your delicious crinkle cookies!
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Mint Mojito Chocolate Crinkle Cookies
- Yield: 12 1x
- Diet: Vegetarian
Description
Makes 12 Chocolate Crinkle Cookies.
Ingredients
- 1 cup (170 g) dark chocolate
- 6 tbsp (84 g) unsalted butter
- 1/2 cup (99g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3 1/2 tsp instant coffee or espresso
- 1/2 tsp kosher salt
- 1.4 tso baking powder
- 1 1/4 cup (150 g) all purpose flour
- 1/2 cup powdered sugar
Instructions
- Melt butter and chocolate in a saucepan over low heat. Don’t turn the heat up, as the chocolate can burn! Once melted set it aside.
- In a mixing bowl, whisk together the sugar, eggs, vanilla, peppermint extract, instant coffee, baking powder, and salt until smooth. Pour in the melted chocolate and butter mixture and whisk until well combined. Add the flour and fold the flour in until it’s incorporated. The batter is going to be super liquid-y, don’t worry! Cover and refrigerate for at least 2-3 hours, but overnight is best.
- When ready to bake, preheat the oven to 325°F. Line a baking sheet pan with parchment paper or a silicone mat.
- Divide the cookie dough into 12 equal portions, about 45 g each. Roll each portion into a ball and roll the ball in powdered sugar, coating it VERY well. Place the cookies 2-3 inches apart on the prepared baking sheet pan. Bake the cookies for 10-12 minutes and cool the cookies on the tray before moving them to a rack to cool completely.
- Category: Dessert
- Cuisine: American
