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Level
very easy
Prep Time
10 min
Total Time
270 min
Makes
24

Ingredients

1 cup
all-purpose flour, sifted
250 mL
1 tsp
baking powder
5 mL
1/2 tsp
salt
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
sugar
125 mL
1/2 cup
firmly packed brown sugar
125 mL
2
eggs
1 tsp
vanilla extract
5 mL
1/4 cup
icing sugar
60 mL

Directions

Step 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).
Step 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.
Step 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.

Tip

For cocoa crinkle cookies, roll in cocoa powder instead of icing sugar.
Sandwich coffee ice cream between 2 cooled cookies. Freeze until ice cream is firm before serving.

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Nutrition Facts

Nutrition Description:
Per (1 cookie) :
Calories:
80
Fat:
2
Saturated Fat:
0
Carbs:
14
Fibre:
1
Sugar:
9
Cholesterol:
15 mg
Protein:
1
Sodium:
40 mg
Potassium:
0