Can I use liquid coffee instead of espresso powder?

No, liquid coffee will add too much moisture to the dough and ruin the texture. You need the concentrated powder to get that strong mocha flavor.

Why didn't my cookies crack?

Your dough likely got too warm before baking or you didn't use enough powdered sugar. Ensure the dough is firm from the fridge when you roll it.

Rich Chocolatey Mocha Crinkles

Name: Rich Chocolatey Mocha Crinkles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: american
Ingredients: 1 cup all-purpose flour; 0.5 cup unsweetened cocoa powder; 1 tsp baking powder; 0.25 tsp salt; 0.5 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tbsp instant espresso powder; 1 tsp vanilla extract; 0.5 cup powdered sugar

There is something magical about the contrast between a deep, dark chocolate interior and the bright white exterior of a crinkle cookie. I first started playing with this recipe on a rainy Tuesday when I really needed a strong coffee but also desperately wanted dessert. By folding a concentrated shot of espresso into a classic brownie-style dough, I managed to hit both cravings at once.

Getting that distinct crinkle look isn't actually about magic, it's about the temperature of your dough. You have to chill the mixture properly so the centers stay fudgy while the edges set in the oven. If the dough gets too warm while you are rolling the balls, the sugar will just melt into the cookie instead of creating those beautiful fissures. Trust me, waiting for that hour in the fridge is the hardest part, but it makes all the difference in the world.