Rich Dark Mocha Crinkle Cookies made with cocoa, instant coffee, butter, brown sugar, eggs, and flour—chewy, bold, and irresistible.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll admit something: these Dark Mocha Crinkle Cookies weren’t born out of careful planning or some fancy cookbook. Nope. They were a “what do I have in the pantry at 3 p.m. on a gloomy Tuesday” kind of situation. You know that weird mix of craving coffee but also wanting chocolate? Yeah, that was me. I found half a jar of instant coffee shoved behind the tea bags, cocoa powder that looked like it had seen better days, and thought—why not?
The first attempt was a disaster. I set the timer, then scrolled way too long on Facebook Marketplace (don’t ask why I was looking at vintage bread boxes), and by the time I remembered, the cookies were basically hockey pucks. My husband, bless him, said they were “fine,” but even the dog wasn’t convinced. The second batch though? Oh man. Chewy in the middle, sugary crinkles on top, and then I got wild and filled the little thumbprints with chocolate ganache. That’s when I knew I had a keeper.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Dark Mocha Crinkle Cookies Recipe?
Look, there are a million cookie recipes out there. But these Dark Mocha Crinkle Cookies hit different. They’ve got the depth of coffee, the richness of cocoa, and that little sparkle of sugar on top that makes them look fancy when really—you just rolled dough in sugar like a kid playing in the sandbox. They’re bold without being overwhelming, and they’ve got just enough sweetness to balance the mocha vibe. And the ganache? That’s like putting lipstick on a cookie. Totally not necessary, but once you try it, you’ll never go back.
Ingredient Notes:
This is where things get fun—because each ingredient has a job to do:
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Butter – Room temp, unsalted. Don’t fight cold butter unless you want an arm workout.
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Dark brown sugar – Adds that molasses-y depth that makes the cookies chewy instead of dry.
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Granulated sugar – Helps with the structure and makes the crinkle effect when you roll the dough.
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Instant coffee – The secret weapon. Makes the cocoa taste richer, darker, moodier.
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Vanilla – Just a splash, but it rounds out the sharpness.
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Flour – Regular all-purpose. Nothing complicated here.
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Unsweetened cocoa powder – Because we’re here for the chocolate, right?
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Eggs – Hold everything together.
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Baking soda – Gives them a tiny lift so they’re soft inside.
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Heavy cream + chocolate chips – For the ganache. Fancy name, easy process.
How To Make Dark Mocha Crinkle Cookies?
Alright, let’s do this.
Step 1: Cream it up
Preheat your oven to 350°F. In a bowl, beat the butter with both sugars until it’s fluffy. (It’ll look so good you’ll want to taste it, but resist—raw eggs come next.)
Step 2: Wet ingredients
Mix in the eggs, vanilla, and instant coffee. At this point, the dough smells like your favorite coffee shop. Try not to swoon.
Step 3: Dry mix
Slowly fold in flour, cocoa, and baking soda. If you dump it all in at once, you’ll be covered in a cocoa cloud—and not the fun kind.
Step 4: Roll and prep
Scoop a tablespoon of dough, roll into a ball, coat in sugar, and plop onto a parchment-lined tray. Press your thumb into each to make a little dent.
Step 5: Bake
Pop them in for 8–10 minutes. They should look crackly and soft in the middle. If they’re hard as rocks, you went too far. (Don’t worry, dunk them in coffee—it’s a save.)
Step 6: Ganache time
While they bake, melt chocolate chips and cream together in the microwave. Stir until silky. And yes, sneak a spoonful—quality control.
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Step 7: Fill and enjoy
When the cookies are out, spoon a little ganache into each thumbprint. Let them set if you have patience. Or eat them gooey, straight off the tray, like I did.
Storage Options:
Here’s the truth: they rarely last long. But if you somehow manage not to inhale them in one sitting, keep them in an airtight container for up to 4 days. Fridge will stretch it to a week, but they lose some softness. Pro tip: freeze the raw dough balls (before rolling in sugar). Bake them off whenever the mood hits—no thawing needed. Midnight cookie cravings solved.
Variations and Substitutions:
Cookies love flexibility, so here are some ways to mix it up:
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More kick – Swap instant coffee for espresso powder. It’s bolder.
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Spiced up – Add cinnamon or even cayenne if you’re feeling adventurous.
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Ganache swap – Caramel, white chocolate, or Nutella (yes, please).
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Grown-up twist – A splash of Baileys or Kahlúa in the ganache makes these holiday-party ready.
What to Serve with Dark Mocha Crinkle Cookies?
Cookies + drinks = happiness. Here’s what works:
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Coffee – Obviously. Espresso is even better.
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Milk – Classic, simple, perfect.
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Ice cream – Sandwich a cookie with vanilla ice cream for next-level indulgence.
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Berries – Strawberries or raspberries cut through the richness.
Frequently Asked Questions:
Can I prep the dough ahead?
Yep. Make the dough balls and chill for up to 24 hours before baking.
Do I need to use instant coffee?
Nope. It deepens the chocolate, but if coffee’s not your thing, just skip it.
How do I keep them chewy?
Don’t overbake! And if you want a hack—store them with a slice of bread in the container. The cookies stay soft, the bread gets sad.
And there it is—my Dark Mocha Crinkle Cookies. Born out of rainy-day boredom, saved from first-batch disaster, and now one of my go-to “wow” cookies. They’re sweet, a little bitter, messy in the best way, and perfect with your afternoon coffee (or, let’s be honest, breakfast).
So tell me—are you the type who waits for the ganache to set, or do you dive in gooey-fingered like me?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Dark Mocha Crinkle Cookies
Ingredients
For the cookies:
- 1 cup unsalted butter at room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ cup instant coffee granules
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 large eggs room temperature
- 1 teaspoon baking soda
- ¼ cup granulated sugar for rolling
For the ganache:
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
Prepare the oven and dough base
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the butter, dark brown sugar, and granulated sugar. Beat until the mixture is light and fluffy.
Incorporate wet ingredients
- Add the eggs, vanilla extract, and instant coffee. Beat until thoroughly combined and smooth.
Add dry ingredients
- Gradually mix in the flour, cocoa powder, and baking soda. Stir until just combined, avoiding overmixing.
Shape and coat the dough
- Using a small scoop or spoon, portion one tablespoon of dough and roll it into a ball. Coat each ball in granulated sugar and arrange on a parchment-lined baking sheet. Using your thumb, gently press an indent into the center of each dough ball.
Bake the cookies
- Bake for 8–10 minutes, or until the tops are crinkled and the centers are set but soft. Remove from the oven and allow them to cool slightly on the tray.
Prepare the ganache
- In a microwave-safe bowl, combine the heavy cream and chocolate chips. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Fill and finish
- Spoon the ganache into the thumbprint indent of each cookie. Allow to cool until the ganache sets before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
