Dark Mocha Crinkles

Recipe View 5 mins Preheat your oven to 375°F (190°C). (5 minutes) Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.

Recipe View 5 mins In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar (⅓ cup), and instant coffee powder. Beat with an electric mixer on medium speed until light and fluffy. (3-5 minutes)

Recipe View 1 mins Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined. (1 minute)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2-3 minutes)

Recipe View 0 mins Pour the remaining ½ cup of granulated sugar onto a shallow plate or bowl.

Recipe View 10 mins Shape the dough into 2-inch balls. Roll each ball in the sugar, ensuring it is fully coated. (10 minutes)

Recipe View 0 mins Arrange the sugared dough balls on the prepared baking sheets, leaving some space between each cookie.

Recipe View 10 mins Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are slightly soft. (9-11 minutes)

Recipe View 2 mins Remove the baking sheets from the oven and immediately press a dark chocolate wafer into the center of each cookie while they are still warm. (2 minutes)

Recipe View 0 mins Transfer the cookies to a wire rack to cool completely. The crinkles will continue to set as they cool.