Chocolate Crinkle Cookies

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.

Chocolate Crinkle Cookies

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.

Chocolate Crinkle Cookies

Chocolate Crinkles


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


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.