Chocolate Espresso Snaps

Chocolate Espresso Snaps

In just under a week I will be heading to Mixed, a food blogger conference in the mountains of Virginia. OXO is one of the sponsors of Mixed and they are asking attendees to participate in an initiative to raise awareness and funds to support the fight against pediatric cancer.

OXO employees host bake sales and OXO matches the proceeds raised which makes them a good cookie indeed. This year alone OXO will donate up to $100,000 towards this very worthy cause.

So, how do I fit into this equation? OXO has asked us to share our favorite original cookie recipe with you, my readers. And I’m also bringing down several dozen to the conference where we will be sharing our cookies and donating money towards the cause. Beating cancer with my spatula. That works for me.

My recipe, Chocolate Espresso Snaps, combines my favorite flavors. Coffee and chocolate. With lots of crinkles and snap, this cookie is just perfect for holiday baked good gifting. It’s a sturdy cookie, but also rich tasting. And did I mention how simple they are to make?

The recipe I’m sharing makes a very large batch. If you are making this just for your family, you might want to cut it in half. But I wouldn’t do that. They are so addicting that you’ll be wishing you made the double batch when you pop that last cookie in your mouth.

Thank you to OXO for supporting the fight against pediatric cancer. Through something as simple as a bake sale, we can all help make a difference in the lives of children afflicted with this disease. For more information on how you can help OXO raise money for this cause, you can visit OXO Good Cookies.

5.0 from 8 reviews
Chocolate Espresso Snaps
Recipe type: dessert
Cuisine: American
Serves: 20
Prep time:
Cook time:
Total time:
A crinkly chocolate espresso cookie with a nice snap. The perfect holiday cookie for gifting.
  • 3 cups flour
  • 1 cup Dutch process cocoa
  • 2 Tbsp espresso powder
  • 4 tsp baking soda
  • 1 tsp salt
  • ¾ cup butter, unsalted
  • ¾ cup shortening
  • 2 cups sugar
  • ½ cup brown sugar
  • 2 eggs
  • ¼ cup white sanding sugar for rolling cookie dough in for decoration
  1. In a large mixing bowl, combine flour, cocoa, espresso powder, baking soda and salt. Mix and set aside.
  2. In a stand mixer, cream together butter, shortening, sugar and brown sugar. Add eggs one at a time and mix until combined. Add flour/cocoa mixture by the ¼ cup full until incorporated.
  3. Scoop dough into 2" balls and roll in sanding sugar. Bake in a 350ΒΊ oven for 14 minutes. Allow to cool on pan for several minutes. Transfer to cooling racks and allow to cool completely before storing in an airtight container.



  1. These look like my kind of cookie! Pinned, Google plussed, facebook shared… now I want a cookie πŸ™‚

  2. Oh My! I have a hard craving for a cookie right now!

  3. Yummers! I’m not a coffee person so honestly wondering how I could pull them off without the espresso…. πŸ™‚ worth a shot I guess!

    • There would be no issue at all with not adding the espresso powder. It doesn’t make the cookie taste too much like coffee, but if you really dislike coffee flavor, feel free to leave it out! πŸ™‚

  4. Amy Dougherty says:

    What is Dutch process cocoa? Do you have some brand names to share? I cannot find it in my grocery store!

    • Dutch process cocoa is super dark cocoa powder. It can be found at and You could substitute regular cocoa, but it won’t be as dark. Not a big deal. πŸ™‚

  5. Not sure where in the mountains of Virginia you are going, but that’s where I live! Can give you some tips on what to do/see/eat πŸ™‚ Hope you have a great trip, bring warm clothes!!

    • I’ve been watching the weather and I think I’ll be bringing all of my cold weather gear!! I’ll only be there for the weekend with an action packed agenda. And they are feeding us, so unfortunately there won’t be much time to see the local sights. BUT if you have a breakfast recommendation I’d love to hear it! I will have one morning to grab a bite off site.

  6. unbelievable – you probably are flying into my hometown of Roanoke – and a bunch of us were extras in dirty dancing growing up in the best part of the US of A – have a blast there- you’ll love it!

    • How cool is that?? To be an extra in a classic movie is a fabulous thing! I’ll wave to you as I fly in. πŸ˜‰

  7. Hi melanie,
    These look fantastic. Is it possible to substitute the shortening for butter?

    • Yes, you sure could but I can’t guarantee they will look the same. The reason they crinkle so nicely is because of the butter/shortening combo. From past experience with gingersnaps, I know that this mixture makes the best crinkles. If you decide to go the all butter route, please let me know if they look the same. They should taste delicious either way.

      • Actually, they cracked just like yours–using all butter ( : it was squashing them flat with the glass that did it. I also used JEANNES gluten free flour mix—these were extremely well received—we didn’t get to keep the extras , as they all went home with guests. Thank you.

  8. These are the most appetizing cookies I’ve ever seen. So perfectly round. I guess the rolling does that. Mine always seem tho come out of the oven resembling Idaho or Arkansas.

    • Ha! You just made me laugh so hard that the kids asked from the second story what’s up?? Yes, it’s the rolling that makes them appear perfect. I don’t know.. Maybe you’ll start a state cookie trend?? I’d like to see you do Texas. πŸ˜‰

  9. Hi Melanie! These cookies look amazing and so perfect! I think I can taste the chocolatey goodness through the picture! πŸ™‚ I’ll definitely be adding these cookies to my holiday cookie bake/giveaway next month! Can’t wait!
    Thanks for the recipe!
    Safe travels and Happy holidays!!

  10. mountains of VA, eh? If you’re close to Crozet, go to Crozet Pizza! It’s SOOOOO good!

  11. OMG Melanie! I just made this recipe and I am sampling your cookies liberally! Light, crispy, layers of flavors including a slight espresso hint more than matched by chocolate and enhanced by the white sanding sugar. Tasty and delectable! I had a hard time forcing myself to stop at three! Okay four!

  12. This sounds so so yummy. I am don’t bake alot, so please forgive this silly question. The espresso powder, and white sanding sugar, can you get these in a regular store? I already noticed the answer about the Dutch process cocoa, and thanks for that.

    • There are no silly questions! If you have a Williams Sonoma close by, they sell sanding sugar which is also known as coarse sugar. Better yet, if you have a Williams Sonoma Outlet close by, they sell it cheaper. I buy mine on or Matter of fact, they have a sweet deal this weekend with free shipping on a $40 order. πŸ™‚

  13. i cant find espresso powder anywhere πŸ™

    • You can find it at and also on I just bought a pound of it yesterday. πŸ™‚ Also, you can skip it altogether if you like!

  14. Making them right now for a cookie swap. Can’t wait to taste them!

  15. Lee Ann Diehl says:

    I made these over the weekend minus the espresso powder so my second chocholic in the house would eat them. I used Hersey Special Dark cocoa powder and had found shimmer sugar at TJ Max which made them really dark and very sparkly… Holy large batch of cookies…. The grown up chocholic absolutely loves them. Me the “gasp” I don’t really like chocolate person even enojyed the one I sampled. Chocoholic #2 will be here this weekend provided #1 leaves some for him. Excellent easy recipe which is now written down and filed away. Thank you.

    • I am so glad you liked them. They are now a family favorite over here too. And yes, it makes a huge batch, but they sure do disappear quickly, lol!

  16. These sound fantastic! I want the coffee flavor but do not have the expresso powder on hand, do you think ground coffee would work?

    • Dee, I don’t think so unfortunately. This stuff dissolves while grounds do not. Sorry!

      • So I ran to the store, couldn’t find the expresso powder so I bought instant coffee…I let it dissolve in the melted butter…worked great, turned out fabulous and has the yummy coffee taste. Thanks for the recipe, sorry I had to change one thing but at least it worked! Merry Christmas and Blessed New Year!

  17. Carissa says:

    These look delicious! I love chocolate and coffee. Wondering if a coffee that is ground almost to a powder would work? Thanks πŸ™‚

  18. I only had 1/2 cup of cocoa so I subbed melted chocolate chips for the remaining 1/2 cup (which I added to the wet ingredients). Still turned out lovely! Since I only had regular coffee grinds (not espresso) I’d increase them to 3-4 tbsp next time for a richer coffee flavour. Overall a success! Thank you for this keeper.

  19. I have them in the oven now…am I supposed to flatten them first?That wasn’t in the instructions, but they look very round and only have 4 minutes left…

  20. I used 3 Tbsp. dried instant coffee that I turned into a powder with the back of a spoon. I rolled them in Sugar in the Raw-turbinado sugar and they leave a nice sparkly crunch on top of the cookie. Sugar in the Raw can be found at the grocery store. I buy my dutch press cocoa at Restaurant Depot (nice BIG bag; I bake a ton) but it can be found in smaller quantities too. Hershey’s makes a Special Dark cocoa which is similar. I used a small cookie scoop for mine since I did not want to make mine so large since my kids always want to eat 2 and the 2 big ones, would just be too much (6 young ones). Terrific recipe; love, love, love!

    • Oops, one more thing. I used margarine instead of butter since I wanted them to be dairy-free, but still used the shortening.


  1. […] Nothing crazy elaborate. Just three or four of my favorite holiday cookies (which always include my Espresso Snaps) and a few other holiday treats that ship well. There’s nothing worse than laboring over […]

  2. […] to make, my recipe does call for one unique ingredient. Espresso powder. If you’ve made my Espresso Snaps before (you really should), you are already familiar with the stuff. This powder packs a ton of […]

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