It’s Monday! Grab some coffee and let’s be awesome!
Are you with me? Do you need a cup of coffee to start your day? I don’t know when it happened. While I was once a social coffee drinker, I can no longer function without that morning cup. I mean…maybe I could but why torture anyone (mostly the people I love in my life) by testing that theory out. Pour the coffee and keep it coming…please 🙂
I stumbled upon this recipe for these cappuccino crinkle cookies a few years ago and when the two loves of your life (chocolate and coffee) join together to form a perfect, bite-size morsel of happiness, it was sure to be a recipe of success.
It may be a little too soon to make the comparison but since we actually got some of the white stuff here in Toronto this weekend, I’m going to go out on a limb. Don’t the cookies in my photos look like they have a little glisten of snow on them?
These cappuccino crinkle cookies are rich in chocolate but surprisingly not overly sweet as the chocolate flavor comes from unsweetened cocoa powder and the espresso adds just the right amount of bitterness for balance. The ingredients come together beautifully and shaping the balls and then rolling them in the sugar can be quite therapeutic given the right musical playlist in the background. It could be Christmas tunes…no judgements here.
I find it best to allow these cookies to cool completely before serving. They’ll store well in a sealed container for about a week or frozen for even longer.
So in the midst of all the pumpkin and candy corn recipes flying around this time of year…though you could totally roll these in orange-coloured sugar or drop a piece of candy corn in the center…what was I saying? Right…
That’s all for today. May your coffee be strong and your Monday be short!
enjoy | liz | xo
- 1/3 cup butter (no substitutes), softened
- 1 cup packed brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 egg whites
- 1 tsp vanilla extract
- 1/3 cup plain greek yogurt
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- Heat oven to 350F.
- In the bowl of your mixer, beat butter on medium to high speed for 30 seconds.
- Add the brown sugar, cocoa powder, espresso granules, baking soda, and cinnamon and starting slowly, beat until combined. Scrape the sides occasionally.
- Beat in the egg whites, vanilla and yogurt until combined. Add the flour in one-third at a time, mixing it together slowly and finishing off any remaining mixing using a wooden spoon.
- Place granulated sugar in a small bowl or plate. Take approx. 2 tbsp of dough and roll it into a ball. Place the dough in the sugar and roll until completely covered.
- Place balls two inches apart on a silpat-lined cookie sheet. Gently press down using a fork to encourage the "crinkle". Bake for 8-10 minutes or until edges are firm. Let cool for 5 minutes on sheet, then transfer cookies to wire racks to fully cool.
Having trouble viewing the recipe? Click here to view the full site.