I had a dilemma though. How would I go about adding it and how much would I add to it? I finally came to the conclusion that I would start out small and add an 1/8 cup of strongly brewed coffee to the batter before baking. I baked 3 cookies as a test batch to see how the flavors meshed.The coffee flavor was very faint. So faint in fact that I had this insane idea that if I added just a teaspoon of the actual coffee granules, that it would help to bring it out more. Ha! That was a bad, bad, bad idea. As Husband Man was eating the cookies, he kept getting little coffee granules stuck in his teeth 🙁 Even though it helped with bringing out the coffee flavor, I would not recommend going that route 😉 I think adding 1/4 cup of strongly brewed coffee would do the trick…or maybe even a 1/3 cup if you are feeling bold. Or you can use instant coffee granules as well 😉
Chocolate Mocha Crinkle Cookies
1 box Devil’s Food Cake Mix
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/3 or 1/4 cup of strongly brewed coffee…or instant coffee granules
1 to 2 tablespoons of flour, depending on how liquidy the batter is
1 small bowl filled with powdered sugar
1. Heat oven to 350 degrees.
2. In a large bowl, stir cake mix, oil, eggs, vanilla, and coffee using a spoon. Stir in flour, one tablespoon at a time until the batter seems thick and dough forms.
3. Shape dough into 1-inch balls.
4. Roll balls in powdered sugar and place on ungreased cookie sheet, about 2 inches apart.
5. Bake 10 to 15 minutes or until set. Cool for 2 minutes on the cookie sheet. Remove from cookie sheet and cool for about 30 minutes.