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5 from 2 votes
Christmas chocolate crinkle cookies
Chocolate Crinkle Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Adapted from Cooks Illustrated
Course: Baking
Servings: 18
Author: Shades of Cinnamon
  • 125 g (1USA cup) Cake flour
  • 60 g (½ USA cup) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 300 g (1½ USA cups) light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 113 g (4 ounces) dark chocolate, chopped
  • 4 tablespoons butter
  • 70 g (½ USA cup) granulated sugar
  • 70 g (½ USA cup) powdered sugar
  1. Preheat oven to 160ºC/325 degrees F.
  2. Spread 2 baking sheets with parchment paper.
  3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  4. Whisk together the brown sugar, eggs and vanilla in another bowl.
  5. Combine the chocolate and butter in small bowl over a pot of boiling water until it is melted. Stir to combine. If you dont mind using a microwave then heat the chocolate/butter at 50 percent power, stirring occasionally, until melted. , 2 to 3 minutes. I personally dont use microwaves.
  6. Whisk the chocolate mixture into the egg mixture until combined.
  7. Fold in the flour mixture and stir thoroughly.
  8. Cover and place in the fridge for at least 30 minutes for the mixture to thicken and cool.
  9. Mix the white granulated sugar and the icing sugar together.
  10. Make cookies approximately 2 tablespoon size and roll into balls.
  11. Put the balls into the sugar mixture and roll to coat.
  12. Place the dough balls on the prepared baking sheets.
  13. Bake the cookies for 12 to 15 minutes or until they are puffed and cracked and edges have begun to set. The centers should still be soft and may even look a little raw between the cracks.
  14. Cool completely on wire rack.
  15. The cookies can be stored at room temperature in an airtight container for up to 5 days.