Coffee Chocolate Crinkle Cookies

Prep time: 10min
Total time: 270min
Makes: 24
1 cup
all-purpose flour, sifted
250 mL
1 tsp
baking powder
5 mL
1/2 tsp
2 mL
1/2 cup
cocoa powder
125 mL
1/3 cup
canola or vegetable oil
75 mL
1 tbsp
ground coffee such as Sensations Colombia Cartegena Medium
15 mL
Roast Ground Coffee
1/2 cup
125 mL
1/2 cup
firmly packed brown sugar
125 mL
1 tsp
vanilla extract
5 mL
1/4 cup
icing sugar
60 mL
Per (1 cookie) :
2.5 g
saturated fat
0.4 g
14 g
9 g
1 g
15 mg
1 g
40 mg


  1. Whisk together flour, baking powder and salt until blended; set aside. In another large bowl, use electric mixer to beat together cocoa powder, oil and ground coffee until combined. Beat in both sugars. Add first egg; beat in completely. Add second egg and vanilla; beat in completely. Stir in dry ingredients just until blended. Cover dough; chill 4 hr. (or overnight).

  2. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Using a tablespoon measure, scoop dough into heaped spoonfuls (the dough will be sticky). Roll into balls then roll in icing sugar to coat; shaking off excess. Place balls on prepared baking sheets about 2 in. (5 cm) apart.

  3. Place sheets on top and bottom-third oven racks, switching racks and rotating sheets halfway through baking. Or use the middle rack and bake cookies one sheet at a time, rotating sheet halfway through baking. Bake cookies 6 to 8 min. (total bake time) until surfaces begin to crack. The interior of the cookies will look molten. Transfer cookies to wire rack to cool completely. Store in airtight container up to 3 days or freeze up to 1 month.

Product Recall : Compliments Pastrami