Double Chocolate Espresso Crinkle Cookies

Yields 20 cookies

INGREDIENTS

  • 1 cup all purpose flour

  • ½ cup + 2 tbsp cocoa powder

  • 1 tsp baking soda

  • ¼ tsp kosher salt

  • 1 tbsp espresso powder

  • ½ cup unsalted butter, softened to room temp

  • ½ cup sugar, granulated

  • ½ cup brown sugar, dark

  • 1 ea egg, large and room temp

  • 2 tsp vanilla extract

  • 1 cup chocolate chips, dark 70%

Rolling

  • ½ cup sugar, granulated

  • 1 cup sugar, confectioners

Directions

  1. Sift flour, cocoa powder, baking soda, and espresso powder together, add in salt and set aside.

  2. In a kitchen aid bowl fitted with the paddle attachment, cream the butter, sugar, and brown sugar together on medium speed until light and fluffy for  3-4 minutes. Scrape down the sides of bowl and reincorporate for 1 more minute.

  3. Add in egg and vanilla and paddle until the egg is fully homogenous in dough batter. Scrape down the sides of bowl and beat an additional 1 minute.

  4. On low speed, slowly add in the sifted dry ingredients into the dough batter until combined, do not overmix.

  5. Add in the chocolate chips. The cookie dough will be thick and sticky. Cover dough tightly with plastic wrap or foil and chill for minimum 2 hours or overnight. Chilling dough is mandatory, and this step should not be skipped.

  6. Remove cookie dough from refrigerator and let stand at room temperature for 20-30 minutes. 

  7. Scoop cookie dough with the Black #30 scoop or about 2 tablespoons worth and roll into a ball. Scoop all dough and either proceed with the remaining steps or freeze in a Ziplock bag for up to 3 months.

  8. Let the scooped cookie dough chill in refrigerator for 30 minutes to 1 hour. Begin preheating your oven to 350 degrees F and line a baking sheet with parchment paper or silicone mat, set aside.

  9. Once cookies have rechilled, lightly press each dough ball to gently flatten out. This will help in the baking process. Roll balls of cookie dough in the granulated sugar first, then right into the confectioner’s sugar. This step prevents the moisture from the cookie dough from dissolving the confectioners’ sugar during the baking process.

  10. Bake the cookies for 11-12 minutes. They will be thick, but slightly deflate as they cool. Let cool for 5-10 minutes.

A recipe by

Blair Tiller, Culinary Arts INSTRUCTOR

Born in Virginia, Blair spent her summers growing up in Louisiana learning how to cook from both of her grandmothers.  After high school, Blair moved to New York City, where she went to culinary school.  Blair spent the next 5 years working in renowned, as well as Michelin Star awarded, restaurants throughout the city, honing both savory and pastry skills. 

In 2014, Blair and her husband Ryan moved to Louisiana to get back to her roots, working with top New Orleans chefs. She joined the NOCHI family in 2023. Blair resides with her husband and daughter in the New Orleans area.  

Jessica Sigmundsson