Recipe: Chocolate Crinkles

I'm not one to crave for chocolate-based baked goods, specially not chocolate cookies. I wouldn't turn them away if offered, but wouldn't pick it amidst other desserts.

If there's one cookie that I like though, it would have to be chocolate crinkles. I think what I love best about these cookies is that they tend to be darker and has a deeper chocolate flavor in the core. The sweetness comes from the sugary surface. This cookie is covered or rolled in confectioner's sugar which makes it one of the messiest cookies to eat unless they are bite size.

This is one of the first baked goods I tried and I'm lucky that they were very easy to make.

Chocolate Crinkles Recipe


2 tbsp butter
200 grams chocolate chips or any chocolate bar
1/4 cup sugar
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt (or less)
1 egg
1 tsp vanilla
powdered sugar (for rolling)

How to do it

1. Place chocolate and butter in a heat proof bowl and melt over a pot of hot water. Set aside and let cool.

2. Using a hand mixer beat the egg and sugar over hot water until you create a foamy mixture. Add vanilla and mix again.

3. Make sure your chocolate is cool. Add cooled chocolate mixture to the egg and mix it well.

4. Combine remaining dry ingredients (flour, salt, baking powder) by sifting them together or place them all in a bowl and use a wire whisk to combine ingredients.

5. Mix the dry ingredients and the chocolate and egg mixture until fully incorporated.

6. Transfer into a dry bowl and cover with plastic wrap. At this point, you can let it cool in the fridge for a few hours, overnight or up to 2 days.

7. Preheat oven at 165 degrees C (330 degrees F). Bring out your dough and by this time, they would be a bit hard. Scoop them up with a spoon or an ice cream scoop and form them into a ball. The size depends on how big or small you want them. I want mine to be in bite size pieces. In a small container with powdered sugar, roll them until completely covered.

8. Arrange them in a baking pan covered with parchment paper. Leave at least an inch between them because they will expand while baking.

9. Bake for 8-10 mins or until you see cracks form, separating the sugar and leaving a nice "crinkled" look.

10. Bring it out and let them cool before you store them.

This recipe yields about 30 small bite-sized chocolate crinkles.

Note: Recipe adapted from

Isn't that easy? The hardest part about this is waiting for it to cool in the fridge before you handle them and form into a ball. You have to do this part so they don't stick to your hands while rolling.

This is a great snack if you have company over because you can prepare them a night before and bring them out to bake in just 10 mins!

Hope you enjoyed this recipe. Leave me a comment below if you've decided to try them!

Thanks a lot and happy baking!


Post a Comment


Our Instagram Feed


Follow KitchenWIP on Facebook

Follow by Email