Chocolate Crinkles

Chocolate Crinkles

Hullo!  I apologize for the sudden and long absence.  Things got really crazy very quickly.  We bought a house elsewhere on the island and we jumped right into some repairs before moving in.  It's an old fixer-upper, which is what I love about it the most.  My husband took two weeks off to scrape wall paper, mud and sand walls and floors, and paint.  He had the day shift while I had the night shift.  It was intense while packing everything at the same time.  We are finally (mostly) settled into the house, with many exciting projects on the horizon.  The most immediate one is, turning over the old garden and planting vegetables!  I am super excited about fresh veggies again.  Now, if only the weather would stay warm!  Northern Maine got snow a few days ago!! Crazy.

Now, onto these fabulous cookies.  These are my husband's absolute favorite cookies.  His grandmother was kind enough to share her recipe with me.  She used to make them all the time for my husband and his brothers.  They are soft and chocolately- just the way a cookie should be!  These would make any chocolate lover in your life happy.

Chocolate Crinkles

  • 4 Tablespoons unsalted butter

  • 8 oz. semisweet or bittersweet chocolate, chopped

  • 1/2 cup sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1 cup (or more as needed) confectioner's sugar


Place the butter and chopped chocolate in a heatproof bowl over a pot of barely simmering water.  Melt completely, stirring occasionally.  Remove from the heat and set aside.

In the bowl of a stand mixer, beat the eggs and sugar until pale and fluffy, about 3 minutes.  Mix in the vanilla extract, then stir in the melted chocolate mixture until no streaks remain.

In a separate bowl, whisk together the flour, salt and baking powder.  With the mixer on low speed, slowly add the flour mixture to the chocolate mixture, mixing until completely combined.  Cover with plastic wrap and refrigerate until thoroughly chilled, 2-3 hours.

Once thoroughly chilled, preheat the oven to 325ºF.  Line two baking sheets with parchment paper or a silicone baking mat.

Place the confectioners' sugar in a small bowl.  Scoop the chilled dough into small rounds (about 1-inch in size), and roll the dough in the confectioners' sugar until completely covered.  Place on the prepared baking sheet, spacing about 2 inches apart.  Repeat until all the dough is gone.

Bake in the preheated oven for 8-10 minutes, or until the cookies are cracked and the edges are just firm but the center is still soft.  Remove from the oven and let cool before serving.

Store in an airtight container for up to a week.

Source: My husband's grandmother