Chocolate Crinkles
Day 1: To start off the 12 days of Christmas (cookies), I tried a brand new recipe. I figured if it didn’t turn out well, I’d have plenty of time to figure something out. I needn’t have worried. These cookies are exactly what I hoped for.
Dense and chocolatey, they puffed up to create a soft, chewy cookie with a crinkled dusting of powdered sugar. And they’re so cute! Delicious, easy to make, and cute? What more could you ask for in a Christmas cookie?
Mike rated them a 3.75 and I’m predicting that these will become a new cookie tradition in our house.
As a side note, I was tempted to start this post with something like “On the first day of Christmas, my true love baked for me…” But I had to refrain in an effort to keep some semblance of honesty on the blog. My true love has, in fact, never baked anything for me.
P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.
Chocolate Crinkles
Ingredients:
- 8 ounces, weight Semisweet Chocolate Pieces
- 4 Tablespoons Unsalted Butter
- ½ cups Sugar
- 2 tsp Vanilla Extract
- 2 whole Eggs
- 1-½ cup Flour
- ¼ teaspoons Cinnamon
- ¼ teaspoons Salt
- ½ teaspoons Baking Powder
- ¾ cups Powdered Sugar
Directions:
- Using a double boiler, melt the chocolate and butter together. Remove from heat once melted.
- Beat the eggs and sugar until fluffy. Then, beat in the vanilla extract. Stir in the chocolate mixture. Mix together the flour, salt, cinnamon, and baking powder in a medium bowl. Add the flour mix to the chocolate mix.
- Cover and refrigerate 3-4 hours or overnight, so that the batter is firm enough to shape into balls. If you leave the batter in the refrigerator overnight, you may have to let it sit at room temperature for a little while to become malleable again.
- When you’re ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper and fill a shallow bowl with powdered sugar.
- Form balls of dough about 1 and 1/2 inches in diameter, and then roll the dough balls in the powdered sugar until they are completely coated. Place the balls of dough on the baking sheet about 1 and 1/2 inches apart.
- Bake 10-12 minutes until the edges are firm but the centers are still soft. Do not overbake! Cool on a wire rack.
from SugarCrafter
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
I love these cookies but have never made them! Thanks for the recipe!
Glad you liked them! These are one of my favorite cookies of all time. 🙂
Hey, great minds DO think alike! I can't wait to see all your posts. I've been wanting to try a cookie like this – they look delicious!
I keep seeing these and say I want to make them. Can't go wrong with chocolate. Have to try this one.
Tracy – Thanks so much for the recipe! These are definitely a new favorite 🙂
Melanie – I'll definitely be checking your site as well. None of your recipes has failed me yet! 🙂
I seem to remember a certain cake that your true love, with much anxiety, baked for you???
Anonymous – oh no, you're right! I take that back. Mike did bake me a cake for my birthday once. And it was very wonderful of him and it tasted really good! But I think he's hoping to never have to do it again.
Hi Megan! Thanks for visiting my blog. I've added yours to my Google Reader so I don't miss any of your recipes! I love your husband's food rating system – too funny.
The crinkle cookies look delish; and I know they're easy to make.
Don't be afraid of those socks – they're not all that hard, and more you do, the easier they get. Good luck!
Oh my Mom used to make these cookies! Yours look sooo good! I had to laugh at the "true love" part, mine has never baked for me either!
I love Christmas cookies and just started my baking. Your cookies look beautiful and delicious!
I can speak for how great these cookies are (having had one of this very batch). They're fantastic and, if The Brother's Girlfriend's rating matters at all, I'd go with a 4. Also, the pictures are great.
JoAnn – thanks for the encouragement on the socks. Not sure if my knitting is up to that level yet 🙂
Laura – thanks for commenting! 🙂 Your nice comment makes up for the weird ones from Brian that I have to delete. I'm glad you liked the cookies (and rated them higher than Mike) 🙂
ooo! I've been dying to make these – they look AWESOME!
La Vie – thanks! Let me know if you try them 🙂
Hi Megan,
Do you live at a high altitude? I live at about 2,200 meters (7,400 feet) and I'm wondering if I should adjust the temperature or amount of baking powder for this recipe…they look great!
sarah – I don't live at a high altitude. I'm not sure what you would have to adjust for where you live, but this recipe worked fine for where I live (Michigan). Sorry to not be more help!
Thanks anyway!
i think for my xmas baskets im making about 6 of your recipes…mikes ratings really come in handy…Im super stoked.
Jana – I hope your cookies turned out well and everyone liked them! Thanks so much for letting me know that you're making them! 🙂
Wow, these look so good! They are like little snowballs. I know what I’ll be making next Christmas!
Hi, i’ve been wanting this receipe for a long time, i ended up on your blog because of your chai cupcakes and then found these, adorable! I was wondering, would these cookies work with white chocolate instead? I think i’ll give it a try. I’ve bookmarked your site for future referrence, you have wonderful recipes 🙂
I’m so sorry about not replying! Did you ever try them with white chocolate? I’m curious how they turned out. White chocolate is so different from regular chocolate, I’m not sure how they would work, but I’d love to find out 🙂
Hi Megan! Im working on that white chocolate experiment right now, it’ll be for a baptism ceremony party, IF they turn out good! hehe. I’ll come back later to let u know the results
Hi Megan, so i tried it with white chocolate. I followed recipe, i just substituted vanilla extract for limoncello liqueur. And i put little bit blue gel food color for looks. I left them in the fridge overnight. The taste of the cookies after baking was absolutely FANTASTIC! My mom ate one and was in heaven. BUT, there was a problem. They didn’t hold their shape while baking, they completely ran and covered the whole pan. Then i quickly scraped some of the batter and put inside muffin pans before they finished baking and then i ended up with flat round cookies. The final look was not good, even though they had the crinkle effect. Maybe needs more flour? Anyways, they tasted amazing and the whole batch was gone in 2 days 🙂
Thanks for reporting back! They sound delicious. You are making me want to play around with the recipe and figure out how to make them pretty… 🙂