Chocolate Crinkles

Hello everyone…how’s your new year?  For 2012, I feel so optimistic that good things will happen in our lives and in our country.  I’m wishing and praying for the best for this year.  Anyway, I’ve been wanting to post about chocolate crinkles last month but I couldn’t find time to blog.  You know, Christmas is a really busy time for most Filipinos.  I was baking almost everyday because of some orders and give away treats to families and friends (I’ve got a lot of them) plus attending parties and reunions and traveling to visit relatives.  Whew! This is the reason why I love December, a busy and merry month.

Well, here’s my chocolate crinkles.  The recipe I got here.


  • 4 tablespoons (56 grams) unsalted butter
  • 8 ounces (230 grams) bittersweet or semisweet chocolate, coarsely chopped
  • 1/2 cup (100 grams) white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups (195 grams) All-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • TOPPING: 1 cup (110 grams) confectioner sugar, sifted


  1. In a heatproof bowl, placed over a pan of simmering water, melt the chocolate and butter.  Remove from heat and cool to room temperature.

2. Using an electric mixer, beat the sugar and eggs until thick, pale and fluffy (about 3 to 5 minutes).  Then beat in the vanilla and add the cooled chocolate mixture and beat until incorporated.

3.In a separate bowl, sift or whisk together the flour, salt and baking powder.  Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape (I usually let it stay in the ref overnight).

4.Placed the sifted confectioner sugar in a shallow bowl.  First, form the dough into 1 inch ball (for even sizes, I weigh each ball into 10 grams).  Then roll the ball in the sugar making sure it is completely coated with the sugar.  Placed it in the prepared baking sheet, spacing about 2 inches (5cm) apart.

5. Bake the cookies in a preheated oven (325 degrees F or 165 degrees C) for 8 to 10 minutes or until the edges are slightly firm and the centers are soft.  Do not over bake or the cookies will be dry.

(Note: You can put parchment paper or just grease a little your cookie sheets. Again make sure each cookie ball is coated with the confectioner sugar unlike what I did in this photo, hehe.  Make sure also that you use good quality of semisweet or bittersweet chocolate to create real delicious crinkles).

Yum yum yum! 🙂






4 thoughts on “Chocolate Crinkles

    • hi there…i haven’t tried using cocoa powder for crinkles. i think chocolate is the best to use, it makes the crinkles yummier. happy baking!

Leave a Reply

Your email address will not be published. Required fields are marked *