Chocolate Crinkle Cookies

These cookies are rolled in icing sugar before they are baked, the cookies crack and crinkle as they spread in the oven. Make sure you leave enough space around each cookie as they really spread out.
The cookie dough needs to chill for at least 4 hours as it is a soft sticky dough. These are really good cookies. I have received a lot of compliments whenever I make them.

½ cup unsalted butter

10 oz semisweet chocolate, chopped

4 egg, room temperature

1 ½ cup sugar

2 tsp vanilla extract

1 tsp instant espresso powder or instant coffee

½ cup all purpose flour

½ tsp baking powder

¼ tsp salt

6 oz white chocolate, chopped

⅔ cup icing sugar


1. Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped semi-sweet chocolate. Stir until just melted and remove from heat. Set aside.

2. Whip eggs with sugar, vanilla and espresso powder or instant coffee with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.

3. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.

4. Preheat oven to 325 F.

5. Spoon cookie dough by a teaspoon or a small scoop and drop into icing sugar.. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies. These cookies really flatten out.

6. Bake for 16-18 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.

To Assemble

1. Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.

Print Recipe:Chocolate Crinkle Cookies

Over a pot filled with simmering water, place metal or a glass bowl and add butter and chocolate.

Remove from heat once melted. Set aside.

Whip eggs, sugar, vanilla and coffee powder.

Whip until pale and thick.

Combine flour, baking powder and salt in a separate bowl.

Add melted chocolate to egg mixture. Then add flour to egg mixture.

Stir well.

Add white chocolate. Chill dough for at least four hours.

Drop sticky dough by a small scoop or a teaspoon into a bowl of icing sugar.

Roll around. Yes this is a little messy.

Place the dough balls on a parchment lined cookie sheet. The dough is very soft and may not be a perfect ball. Don't worry it will flatten out nicely. Make sure you leave enough space around each cookie so they don't stick together.

Bake in 325 degree oven  for about 16-18 minutes.

Cool cookies on a wire rack.