Food · Memoirs of a Mummy

Chocolate Crinkle Cookies



100 grams chocolate chips
1 1/2 cups flour
1/2 cup cocoa
1 1/2 tsp baking powder
1 stick butter, room tempeerature
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup confectioner’s sugar plus more for rolling

Melt the chocolate. Let cool.

In a bowl, mix the flour, cocoa and baking powder. Set aside

Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, then the vanilla, then the melted chocolate.

Now reduce the mixer speed to low. Slowly add the flour mixture. Be careful not to overmix.

Place the powdered sugar in a bowl. Drop 1 tablespoon of the mixture and roll to coat and shape into a ball. Do the same for the rest of the dough.

What I like about this recipe, is that the dough freezes well. That means, you can store them in the freezer and just bake when the craving strikes.

Place the dough ball in a single layer in a cookie sheet or large plate. Refrigerate for at least 30 minutes. To be honest, after making dough balls,  I skipped this part and proceeded straight  to baking and freezing the rest. But if you intend to freeze your cookie dough, it would help if you refrigerate first before stacking the crinkle balls. See my deformed frozen babies?


Once you are ready to bake, preheat the oven at 180 Celsius. Toss the balls in confectioner’s sugar and arrange in a lined baking sheet. Bake for about 10 minutes, rotating half way.
This is the 4th time that I made crinkles. Again, I did not get the dusted look that I was aiming for because the powdered sugar was absorbed. I wonder what I am doing wrong.


Good news is that my cookies passed the real beauty test. They were moist and very chocolatey. As shared in this post, Aki could not stop himself from eating them.

And that is good enough for me.


This recipe was adapted from Woman’s Day December 2013 issue


4 thoughts on “Chocolate Crinkle Cookies

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