Chocolate Crinkle Cookies

I didn’t want Christmas to pass by without having the chance to bake up something special for the holiday. I think cookies seem like the right treat every time to make around this time of the year. I made some festive red and green m&m cookies tonight which I hope to share soon, but for now the focus is on the cookies I made last year. For some reason, these delicious chocolate goodies scream Christmas to me when I see them. I know they’re not the most obvious choice like gingerbread men and sugar cookies tend to be, but you can’t deny these cookies look like a snow covered mountain once you pull them out of the oven. Plus you can never go wrong with anything chocolate based.

Hope you’re having a great night!


4 ounces unsweetened chocolate, chopped
1/2 sticks butter, cut into pieces
1 1/2 cups all purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
pinch of salt
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup powdered sugar


1. Place butter and chocolate in a double boiler (glass or stainless steel bowl over a simmering, shallow pot of water) and heat, stirring occasionally, until the butter and chocolate melt. Remove from heat and set aside to cool slightly.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3. In the bowl of a stand mixer, beat the eggs, granulated sugar and vanilla on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Beat in the dry ingredients until incorporated. Mix in the chocolate chips. The dough should be sticky and be held together well.

4. Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about two hours. 
The dough should be cold–it can be made ahead of time and left in the fridge overnight if it helps.

5. Once the dough is sufficiently chilled, position a rack in the middle of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper or a nonstick mat. Place powdered sugar in a small bowl.

6. To form each cookie, roll a rounded tablespoon of dough between your palms to form about a 1 1/2 inch ball. Roll the rounded ball in the powdered sugar, covering it really well. Place cookies 3 inches apart on the prepared sheet, making sure to set it firmly so it will stay in place.

7. Bake the cookies until the tops are puffed and crinkled and feel firm when lightly touched, about 13 minutes. They won’t look completely done, but don’t let that deceive you; they will firm up completely as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

(recipe source: the moveable feasts)

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