Chocolate Crinkle Cookies
There’s something wonderfully nostalgic about chocolate crinkle cookies. With their crisp edges, rich chocolate flavour, and signature crackled sugar coating, these biscuits are a festive favourite - and quite frankly, perfect all year round. They offer a lovely contrast of textures and a striking appearance that makes them stand out on any biscuit tray.
Chocolate crinkle cookies are a delightful cross between brownies and traditional biscuits. Rolled in icing sugar before baking, they come out of the oven with dramatic, snow-dusted cracks that give them their name and charm. The deep cocoa flavour pairs beautifully with the sweet outer coating, creating a biscuit that’s as pleasing to look at as it is to eat.
Although often associated with Christmas, chocolate crinkles are versatile enough to enjoy any time of year. The first known recipe was published in the 1950s by Betty Crocker and credited to a woman named Helen Fredell. Since then, bakers around the world have embraced and adapted the recipe, experimenting with additions like peppermint, espresso, or even a dash of chilli.
The crinkle effect is part science, part baking magic. As the dough bakes, it expands and the sugar coating dries and cracks, revealing the rich, dark biscuit underneath. The result is a bold contrast of colour and texture that gives these biscuits their signature look.
One of the best things about chocolate crinkle cookies is how easy they are to make. With just a few store-cupboard ingredients, like cocoa powder, flour, eggs, and sugar, and a short rest in the fridge to firm up the dough, they’re an approachable bake for any skill level.
Whether you’re baking for a gathering, filling a biscuit tin, or simply treating yourself, chocolate crinkle cookies are a timeless choice. They’re simple, striking, and just a little bit indulgent, everything a good biscuit should be.
Melt together dark chocolate and butter, then leave it to cool down.
Mix the eggs with sugar, bourbon vanilla extract and orange zest until foamy, then add the melted chocolate. Mix until just combined.
Whisk together the flour, baking powder and a pinch of salt, then gradually add it into the batter until incorporated.
Place the batter into the refrigerator for about 2-3 hours to harden.
Prepare a small dish with icing sugar, then shape the chocolate batter into truffles and roll them into the icing sugar. Spread the cookies over a lined baking tray, leaving some space in between each cookie as they will spread as they bake.
Bake the cookies in a preheated oven at 180°C/356°F and bake for 10 minutes. Once done, leave them to harden as they cool down.
