Holiday is fast approaching and it is time for Holiday Baking! If you are looking for a cookie that you can add to your holiday baking, make sure to have Chocolate Crinkles in your list. This cookie can be made in advance, and it is super easy to make. Simply make the cookie dough, freeze it, thaw it, roll it in sugar and bake only what you need. This is great for cookie emergency or for addition to your Edible Gifts or Holiday Cookie Platter.

While I am fond of chocolate chip cookie, I would not hesitate having chocolate crinkles among my other favourite cookie. I love the soft moist inside of the cookie, the lovely cracked top coated with double layers of sugar and the decadent taste made possible by using pure melted chocolate. Every piece is truly a chocolate treat. As much as I would want to stop after eating 1 piece, I simply cannot. This is one of those treats that you would want to just keep on eating. So if you are looking for an easy decadent cookie recipe, trust me and give this a try. It’s a great everyday cookie but even perfect as a special occasion cookie. Holidays and birthdays, make this as give away or an addition to your dessert. Kids and adult will definitely love this cookie.

What is Chocolate Crinkles?

Chocolate Crinkles are decadent chocolate cookie made from melted chocolate and rolled in icing sugar for the snowy sugary look. It goes into the oven as a regular looking rolled chocolate balls, and emerged as a beautiful mouthwatering cracked topped cookie. This is a decadent chocolate cookie that will sure make any chocolate lover crazy. It has a really nice soft and moist texture, with inviting cracked topped and powdered sugar coating. Heaven in every bite!

What is Chocolate Crinkles Blossoms Cookie?

Chocolate Crinkles Blossoms Cookie is a variation of traditional Chocolate Crinkles made with a twist by adding Hershey’s kisses on top of each cookie. The chocolate kisses adds a double treat of chocolate to the cookie, it is like eating a cookie and a chocolate kisses in one bite size treat.

Tips For a Beautiful Perfect Looking Crinkles

Let us put our nerd glasses on and tackle few things that we need to remember to get a beautifully looking and delicious Crinkles. Are you ready?

• Baking Soda + Baking Powder: A combination of this two leavening agent will help in lifting and spreading process of the cookie. The baking soda helps in the spreading because it rises the pH level of the dough and weakens the structure of the gluten thus resulting lifting and spreading of the cookie. But, baking soda alone is not enough to give the lift, this is why you need to add baking powder as well. The baking powder will give the lift, so that the cookie do not end up spread and flat.
• Room Temperature Cookie Dough: This is a fact, cold cookie dough spreads less than room temperature cookie dough. This is why you often see a lot of Chocolate Chip Cookie recipe recommending to chill the dough to avoid too much spreading. For the case of crinkles, we want the dough chilled but not too hard so we are only chilling it 15 minutes. Cold cookie dough spreads less because it takes time for the butter to melt (which helps in spreading) and By the time it melts, the dough is already set. So it is VERY important to leave it at room temperature at least 30 minutes before baking it specially if it comes from the refrigerator and even more if from the freezer.
• Bake One Sheet at a Time: A little patience will surely pay off here. Crinkles are delicate cookie, so be treat it as gentle as possible. Do not rush the baking. Although it may make sense to use the double layer of your oven to bake more cookie, this will not be ideal for crinkles. The hottest part of the oven comes from the top layer. If you bake two tray at the same time, the tray at the second level will not get as much heat needed to cook the cookie because it is being blocked by the pan in the top layer. So, bake one tray at a time

A touch of Coffee flavor for an added twist

You ca make this plain just like a regular chocolate crinkles cookie, or put a twist on it by adding some coffee flavor. You can add more or less depending on how strong you like it. 1/4 tsp will be mild and nice, but for a stronger flavor 1/2 tsp it what you are looking for. I used instant coffee, just the plain decaf flavor. You can also use flavored instant coffee, the likes of hazel nut, french vanilla, caramel or whatever you feel like the most.

Hershey’s Kisses Flavor

For the chocolate kisses: There is quite a lot of variety that comes out specially during the Holiday season. Variations could vary based on your location, but just to name a few. My favorite is the with Almonds, because I love the additional crunch it gave to the cookie. This is what I used for this recipe.

• Candy Cane Hershey’s Kisses
• Hershey’s Hugs
• Cherry Cordial Hershey’s Kisses
• Hershey’s Kisses with Caramel
• Hershey’s Kisses with Almonds
• Mint Truffle Hershey’s Kisses
• Hot Cocoa Hershey’s Kisses
• Santa Hat Hershey’s Kisses
• Milk Chocolate Hershey’s Kisses
• Special Dark Hershey’s Kisses 

Ingredients:

• 1 tablespoons unsalted Butter
• 2 ounces Dark Chocolate – coarsely chopped (Chopped Bar chocolate or chocolate chips)
• 1 teaspoon Instant Coffee
• 2 tablespoon granulated White Sugar
• 1 Egg yolk – room temperature
• 1/2 teaspoon pure Vanilla Extract
• 1/8 teaspoon Salt
• 1/4 cup All-Purpose Flour
• 1/8 teaspoon Baking Powder
• 1/8 teaspoon Baking Soda

Sugar Coating:

• 2 tablespoon granulated Sugar
• 3 tablespoon Confectioners (powdered or icing) Sugar, sifted for a finer texture.

Make it a Big Batch for Sharing: This is a small batch recipe for Chocolate Crinkles, to make a larger batch, check the recipe HERE

What Chocolate to Use in Making Crinkles

I personally recommend using a plain bar chocolate instead of chocolate chips. Although chocolate chips will work, I find that chopped bar chocolate gave a better texture. This is because chocolate chips are made to stand the heat, and so it does not spread as much. With chocolate crinkles, we want to achieve a beautiful cracked top, and a balance of cookie expansion and lift. Not too flat, and not too thick. Just about right to see the cracked top trademark of this cookie.

How to Freeze Unbaked Crinkles Cookie Dough

Super Easy! Make the cookie dough, divide and roll each piece into balls and store it in a ziplock bag and freeze up to 3 months! When ready to bake, take it out from the freezer and leave in room temperature at least 30 minutes to 1 hour or until it is no longer cold. Roll each piece in sugar and bake as per recipe instruction. Thawing the frozen cookie is a MUST, otherwise the cookie will not spread.

Do you want to try something unique? Why not give this Purple Yam Crinkles a go. Watch the Video now and see how I made it.

Featured Video: [VIDEO] Purple Yam Crinkles Using Homemade Purple Yam Jam

Instructions:

1. Preheat oven to 350F and place rack in center of oven. Line two baking sheets with parchment paper.
2. Melt the chopped chocolates with oil/butter, either in microwave or by putting the bowl with chopped chocolates on top of simmering water. Stir until all chocolate are fully melted. Do NOT leave unattended, keep stirring to retain smooth consistency. Set aside to cool.
3. Cream the Egg and Sugar: In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then add in the vanilla extract.
4. Melted Chocolate + Creamed Egg and Sugar: Add the cooled chocolate mixture and slowly mix until incorporated. Stop when the chocolate is fully incorporated. Do not over mix to avoid deflating the egg mixture.
5. Mix Dry Ingredients: In a separate bowl whisk together the flour, salt, and baking powder.
6. Add dry ingredients to the chocolate and egg mixture, stirring just until incorporated. Stop when the flour is fully incorporated. Do not over mix to avoid tough cookie.
7. Chill the cookie dough for at least 15 minutes
8. Divide and Shape: Divide the cookie dough into 12 portions. I used kitchen scale for even size, you can just eye-ball it if you do not have kitchen scale. You can also use 1 teaspoon to measure each portion. Roll each ball in palm of your hand to make it moist.
9. Coat with Granulated Sugar: Roll each piece in the granulated sugar, making sure each ball is completely coated, with no chocolate showing through. 
10. Coat with Confectioners Sugar: Roll each piece in the confectioners sugar next, making sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2-3 inches apart.
11. Bake the Cookie:
    • 10 grams size cookie (approximately 1 teaspoon or 1-inch): Bake for about 6 minutes or just until the edges are slightly firm but the center is still soft and the outer shell starts to crack  (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.)
12. Top with Chocolate Kisses: Remove from the oven and top each cookie with chocolate kisses. Return to the oven for another 1 minute.
13. Let Cool: Remove from oven and leave on the pan to cool until no longer soft to transfer in a cooling rack. These cookies are very fragile so be very careful when transferring it.

These cookies are best eaten the day they are baked, but can be kept in airtight container for few days.

Recipe Notes

1. This cookie can be made ahead of time. Form the dough into balls and leave in the fridge. When you are ready to bake, take out from the fridge and roll the balls in your palm to moisten it. This will help the sugar stick to the cookie better.
2. If you leave the cookie dough overnight in the fridge, leave it at room temperature for 30 minutes before baking it. This will soften the cookie dough a little bit and will bake faster. Baking it straight from fridge will result to under bake cookie. If you prefer to do this, you may need to increase the baking time by 1 – 2 minutes.
3. Please note, if you leave the cookie dough overnight in the fridge, it is not going to spread as much when you bake it. It helps to flatten the cookie by pressing it between the palm of your hands.

Makes 12 pieces ( the photo shows a double batch)

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