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These Dark Chocolate Coffee Crinkle Cookies and this post are sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Rich Dark Chocolate Coffee Crinkle Cookies are crisp on the outside, soft and chewy on the inside and incredibly decadent.

It’s here! Christmas Cookies Week 2018 begins today and runs all week long. We have a giveaway with exciting prizes and fantastic sponsors, and we have dozens upon dozens of Christmas Cookies recipes to fill every cookie jar. 

Today I’ve made these Dark Chocolate Coffee Crinkle Cookies. Born of my love of coffee and dark chocolate, and of course, cookies. Why not combine them all together and create a cookie that encompasses everything?

That’s what I did with these.

These are perfect on any Christmas Cookie plate and tend to go fast! I was surprised when I brought 5 dozen to a recent Christmas program at school and they were gobbled up and quick. I left with nothing but crumbs. I was not surprised though.

These are great with a hot cup of coffee or steaming cup of tea or warm mug of hot chocolate.

In fact, they also go great with a tall cold refreshing glass of milk.

The deep rich dark chocolate chips and coffee flavor in every bite make for a unique cookie experience that you will adore.

The cookie is a little crisp on the outside but so soft and chewy and wonderful on the inside.

When they come out of the oven I can barely wait for them to cool enough for me to gobble up a few.

In fact, just for this post, I made them three times and most of them were gone by the time I went to take photos. My kids love these Dark Chocolate Coffee Crinkle Cookies and couldn’t stop eating them.

The third time I baked a batch while nobody was home and hid them to cool them so I could snap a few quick shots. Then I immediately consumed a few. They really are SO good! 

#CHRISTMASCOOKIESWEEK MONDAY RECIPES

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• Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
• Butter Pecan Nuggets by Grumpy’s Honeybunch
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• Chocolate Crinkle Cookies by Everyday Eileen
• Chocolate Dipped Peppermint Cookies by Tip Garden
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• Christmas Sprinkle Pudding Cookies by Jonesin’ For Taste
• Classic Spritz by Books n’ Cooks
• Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
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• Gingerbread Macaron by A Kitchen Hoor’s Adventures
• Hot Chocolate Cookies by Family Around The Table
• Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
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• Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
• Peppermint Meltaways by Hezzi-D’s Books and Cooks
• Peppermint Pizzelles by Girl Abroad
• Peppermint Thins by Palatable Pastime
• Pistachio Cranberry Macaron by Yumgoggle
• Sour Cream Decorated Cookies by The Freshman Cook
• Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
• Vegan Frosted Sugar Cookie Bars by The Baking Fairy
• Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
• White Chocolate Gingerbread Blondies by The Redhead Baker
• Whoville Cookies by Strawberry Blondie Kitchen

A Giveaway! 

Remember that giveaway I mentioned? Well, you can go here to learn about all the great prizes and find out more information. Or you can simply enter below! 4 awesome prize packages!

a Rafflecopter giveaway

Are you ready to make Dark Chocolate Coffee Crinkle Cookies?

Dark Chocolate Coffee Crinkle Cookies

Yield: 5-6 dozen

Prep Time: 20 minutes

Cook Time: 12 minutes

Refrigerate: 2 hours

Total Time: 2 hours 32 minutes

Rich Dark Chocolate Coffee Crinkle Cookies are a must for every cookie jar! Slightly crisp and chewy on the outside, and perfectly soft on the inside.

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Ingredients

• 1 cup dark cocoa powder
• 2 cups granulated sugar
• 1/2 cup vegetable or canola oil
• 4 eggs
• 2 teaspoons coffee extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups dark chocolate chips
• 1/4 cup powdered sugar

Instructions

1. In a bowl, blend together the dark cocoa powder, granulated sugar and oil until combined. Beat in each egg, one at a time. Add the coffee extract and blend well.
2. In another bowl, combine together the flour, baking powder, salt and chocolate chips; stir into the cocoa mixture until combined.
3. Place dough in covered container and chill for at least 2 hours.
4. When ready to bake, preheat oven to 350 degrees F. Prepare cookie sheets with cooking spray, parchment paper or a baking mat.
5. Roll your dough into 1 inch balls. Roll each ball into powdered sugar before placing on baking sheet.
6. Bake for 10 to 12 minutes at 350 degrees F. Remove from oven and allow to cool on cookie sheet for 5 minutes, before transferring to wire rack.
7. Stores well in a sealed container for up to about a week or so.

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