This time of year, I just can’t get enough holiday baking! Holiday cookies are my absolute favorite treat during the Christmas season. We have a long list of family classics that we make year after year: peanut blossoms, molasses crinkles, Russian tea cakes, sugar cookies, snickerdoodles, and these chocolate crinkle cookies! They’re rich and fudgy, and the contrast between the dark chocolate cookie and snowy powdered sugar coating is really beautiful. They are, of course, fun to make and eat, but they’re also a great giveaway treat for friends, family, and neighbors. I love how they look paired with this cute “Gingerbread Home for the Holidays” card from Baumbirdy for Minted. If I were on-the-ball like I should be, I’d order these to send to all of my blogger friends, along with a box of homemade treats. There’s always hope for next year and, in the meantime, I’ll be eating more of these yummy chocolate crinkles!
“Gingerbread Home for the Holidays” card from Baumbirdy | Chocolate
Crinkle Cookies (recipe below)
Keep reading for this classic holiday cookie recipe…
Chocolate Crinkle Cookies
4 oz unsweetened chocolate, chopped
4 tablespoons unsalted butter
1 1/2 cups flour
1/2 cup Dutch processed cocoa
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups sugar
1 teaspoon vanilla
1 1/2 cups mini chocolate chips
1/2 to 1 cup powdered sugar
In a small saucepan, combine unsweetened chocolate and butter over medium-low heat, stirring occasionally until melted. Remove from heat and allow to cool. In a medium bowl, combine flour, cocoa, baking powder, and salt; stir and set aside. In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla on medium speed until thick and light in color, about 3 minutes. Reduce the mixer speed to low, and add melted chocolate, then dry ingredients, then chocolate chips. Stir to combine, then cover and chill the dough for at least 2 hours.
Preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. Roll the chilled dough into 1 1/2″ balls, roll the balls in powdered sugar, and place on the baking sheets. Bake cookies for 13 minutes until the tops are cracked. Remove the cookies from the oven and allow to cool on the sheet for a few minutes before placing on a cooling rack. Allow the cookies to cool completely before eating. I promise they taste the most delicious when they are at room temperature!
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