Chocolate crinkles, chocolate snowflakes…these cookies have multiple names. Whatever you call them, they are one of my favorite cookies. Of course, I say that about all the cookies, especially my Chocolate Chip Cookies, Mexican Wedding Cookies, and Ginger Cookies! But these little delights of chocolate…yum.
When I was in grade school, my friend Claudia’s mother used to make these chocolate crinkles. I had never had them before and I remember sneaking into the kitchen to grab, “just one more.”
These chocolate crinkles are just the right blend of chocolate and sweetness. I use bittersweet chocolate and cocoa, along with dark brown sugar, which lends a depth of flavor that a lot of chocolate crinkles don’t have. Some just taste like sugar.
You can keep chocolate crinkles for a couple of days so they make great gifts. Wrap them in a cellophane bag or a pretty box and give them to someone special. Or just have a plate at home waiting on loved ones to come in for the holidays.
Enjoy your Chocolate Crinkles and Merry Christmas!
- 1 ¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla
- 4 ounces bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
- ½ cup granulated sugar, more as needed
- ½ cup powdered sugar, more as needed
- Whisk together flour, cocoa, baking powder, soda, and salt. In another large bowl, whisk together brown sugar and eggs. Add vanilla to eggs.
- Combine chopped bittersweet chocolate in a microwave safe bowl with butter and microwave at 50% for about 2 minutes or until melted and combined. Stir to mix well.
- Whisk chocolate into egg mixture. Fold in flour. At this point your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or even overnight.
- When ready to bake, preheat oven to 325. Line cookie sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow bowl and 1/2 cup powdered sugar in another shallow bowl.
- Scoop out a tablespoon of dough and roll into a ball. Gently roll ball in the granulated sugar to coat, then place it in the powdered sugar and gently roll to coat well. Place sugar-coated dough balls on cookie sheet, spacing about 2 inches apart. I usually get 11 cookies on a cookie sheet.
- Bake about 12 minutes. Cookies will flatten some and the crackles will be shiny and almost appear undercooked.
- Allow to cool in pan on a rack for 3 minutes then use spatula to remove cookies to a rack to cool completely.