Chocolate Crinkles

These holiday cookies were a favorite of mine when I was growing up. I loved the contrast between the crackly bits of snowy powdered sugar and the chewy, chocolatey cookie beneath, the specialness of their only-at-Christmas appearances. They’re a bit too sweet for me now, to be honest, but tasting them today it’s easy to remember why I loved them so much. And they’re chocolate, after all, which I’ll take in the myriad of forms it may appear.

Many cookies taste best warm, right out of the oven, but these are actually better when fully cooled, with a chance for the flavors and texture to settle in. Add a bit of mint extract, if you like, or keep them plain. They’ll keep well for a few days, wrapped tightly, so you can bake them today to leave out for Santa and family nibblers this weekend.

Wishing all you lovely people out there in Internetland a very peaceful holiday, filled with lots of good cheer and tasty things to eat. Merry Christmas!

Chocolate Crinkle Cookies
adapted from Martha Stewart Living, December 2011; makes about 30 cookies

  • 2 oz bittersweet chocolate, finely chopped
  • 1 C all-purpose flour
  • 1 tsp baking powder
  • 1/4 C unsweetened cocoa powder, preferably Dutch-processed
  • 1 C granulated sugar
  • 2 large eggs
  • 4 Tbsp unsalted butter, melted
  • 3/4 tsp mint extract (optional)
  • 1/2 C powdered sugar

In a heatproof bowl set over a pan of simmering water, melt the chocolate pieces until smooth. Let cool a bit. Meanwhile, in a small bowl whisk together the flour, baking powder, and cocoa. In a (separate) medium bowl, whisk together the butter, sugar and eggs. Add the melted chocolate and mint extract (if using) and stir to combine.

Add the flour mixture; stir to combine. Refrigerate for three hours to set up or freeze, well wrapped, until needed. When ready to bake, preheat the oven to 325. With your hands, roll tablespoons of dough into small balls and roll in the powdered sugar to coat. Transfer to baking sheets lined in parchment, spacing about an inch apart, and bake for about 15 minutes. Let cool for a few minutes, then transfer to wire racks to cool completely.


About scarpettakate

Scarpetta Dolcetto celebrates simple, seasonal, scratch home cookery.
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5 Responses to Chocolate Crinkles

  1. Stephanie says:

    What a perfect Christmas cookie. We always had snickerdoodles at christmas. Also too sweet for me now but once a year it definitely takes me back.

  2. rdejam says:

    Happy Holidays, Kate!

  3. My blog’s namesake so naturally I had to comment! 🙂 Will have to try this recipe out — thanks!

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