Name: Espresso-Cocoa-White Chocolate Crinkles
Cook time: 14400 s
Total time: 14400 s
Yield: 24-30 cookies
Ingredients: 130 gr AP flour; 120 gr white chocolate chips; 110 gr soft butter; 100 gr white sugar; 100 gr brown sugar; 50 gr great quality cocoa powder; 15 gr great quality coffee powder; 5 gr baking soda; 5 gr vanilla paste; 3 gr Atlantic sea salt; 1 free range egg; Powdered sugar (for coating)

BenGingi

To complete our Christmas cookie series today we have Crinkles. Like I do with all my recipes, I gave these cookies a little twist. I mixed some super high quality espresso powder with the cocoa powder, which gives an amazing aroma and nutty notes to the cookies. I also added white chocolate chips to give these guys another comforting layer. They are so easy and quick to make! Also a beautiful activity to do with your kids ☺️

Espresso-Cocoa-White Chocolate Crinkles

In a bowl, mix the flour, cocoa powder, espresso powder, baking soda and salt. Set aside.

In a stand mixer's bowl, using a paddle attachment, beat the butter, brown sugar and white sugar until fluffy.

Add the egg and the vanilla paste and beat until combined. Scrape the bottom and the sides of the bowl and keep beating for another min.

Add the dry ingredients mix in the bowl and mix on lowest speed just until combined.

Add the chocolate chips in and mix for another min just until incorporated in the cookie dough.

Transfer the cookie dough to a bowl, cover with a plastic wrap and place in the fridge to chill for at least 2 hours (up to 3 days).

When you're ready to bake, preheat the oven to 350F or 180C.

Take the cookie dough out of the fridge 10 min before you want to work on it.

Scoop 1 tablespoon of cookie, roll in your hands to a perfect ball and coat well in the powdered sugar.

Place on a baking tray with a parchment paper, 3-4 cm apart from each other.

Remove from the oven and let the cookies to cool down on the tray for 5 min.

Transfer the cookies to a rack and let them cool completely.

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