Chocolate Crinkles

Chocolate Crinkles Recipe (Fudgy Christmas Cookies)

The Christmas Cookies

I have been eating chocolate crinkles for as long as I can remember – so much so that I initially thought they originated in the Philippines. However, I learned later on that they’re actually a classic American dessert and were traditionally served as a Christmas treat. (The tables have turned, I guess!)

Now, it may just be a coincidence, but I think it’s fitting that chocolate crinkles are something that’s accessible in the Philippines all year long because Filipinos absolutely love Christmas! We have an ongoing joke that the moment the -ber months enter the chat, the decorative lights come out and parols (lanterns) are hanging everywhere. The funny thing is, before I was even in on the joke, I already had a soft spot for Christmas. I absolutely love the joyous atmosphere and the slightly chilly nights.

Going back to this marvelous cookie, it used to be one of my go-to sweet treats from the many panaderias around the Philippines, but my favourite has always been the Julie’s Bakeshop version! I would buy them after school or work as a way to celebrate the end of the day. My lola would also buy them for me as a pasalubong. They would come in a clear plastic bag, so whenever I saw a little bit of plastic peeking out from the top of her bag, I would always get excited – and I am not exaggerating.

Finding out that these are also called Christmas cookies was just the cherry on top. I don’t think I need to restrict myself to eating them only during the holiday season because now, they remind me of that feeling of pure joy, even when I’m away from my favourite holiday.

Regardless of what they’re called, I hope you enjoy these cookies whenever you want with this recipe!

Breaking Down the Recipe:

What are Chocolate Crinkles?

I love chocolate crinkles because I feel like the name is a literal depiction of the cookie. You see, chocolate crinkles are fudgy cookies coated in powdered sugar. When you bake them, they expand and create little cracks (or “crinkles”), giving them that beautiful white-and-dark chocolate pattern on the outside.

They’re such a delight to eat and probably the perfect treat for anyone who loves chocolate or fudgy desserts. Although they look like cookies, their texture is actually more cakey. Their main component for the chocolate flavour is cocoa powder, so good-quality cocoa is something I would recommend for this recipe. I like using Dutch-processed cocoa because the taste is so much smoother. It also gives the cookies a deep chocolate colour, which I prefer when making chocolate crinkles.

Although chocolate is the most well-known flavour for crinkles, this dessert is actually quite versatile. Some of my favourites are ube, red velvet, lemon, or pandan! So, next time you have a baking project, try making these fudgy cookies.

What is the difference between dutch process and regular cocoa?

For the longest time, I was so confused about the difference between the two, but as I read more about it, I realized that there are three main things to remember. First is the colour. Regular cocoa powder is considerably lighter than Dutch-processed cocoa. This is because the latter has been treated with an alkalizing agent, making it smoother and darker in colour, while the former has a hint of acidity, which is the second difference. These flavour profiles are actually very important because you’ll need to understand which ingredients complement them.

The last difference is the leavening agent you use. Since regular cocoa is already acidic, you’ll need something to balance it to highlight the chocolate notes, and the way to do this is by using baking soda. This is a leavening agent that reacts with acid and is commonly used with red velvet cakes. Dutch-processed cocoa, on the other hand, is typically paired with baking powder – an ingredient that contains its own acid and doesn’t rely on the cocoa’s acidity to make baked goods rise.

Instructions:

*Detailed instructions and tips available in the recipe card below.

In your mixing bowl, combine your oil with granulated, brown sugar, and coffee powder. 

Add your eggs (and egg yolk), along with your vanilla extract, then mix until everything is well combined.

Once your sugar, oil, and egg mixture becomes shiny, start adding your Dutch-process cocoa powder. You’ll start to get a fudgy mixture.

Lastly, combine everything with the all-purpose flour, baking powder, and salt only until you no longer see any traces of flour. (NOTE: Do not overmix!)

Cover and refrigerate your crinkle dough for at least 8 hours.

Before baking, preheat your oven to 350°F and line your pans with parchment paper.

Scoop your mixture into small balls, about 1 tbsp each, and coat them with powdered sugar. Be generous with it!

Put your coated chocolate balls on your pan, leaving at least 1 inch of space between each one, and bake for 12–14 minutes.

Let them rest for 10 minutes, then enjoy your slightly crispy-on-the-outside, fudgy chocolate crinkles!

Ingredients:

Dutch Process Cocoa Powder

Dutch-process cocoa powder has a smoother taste and darker colour, which is why I like using it for this recipe. I like my chocolate crinkles super dark because it reminds me of the chocolate cakes I would have as a kid. This ingredient works particularly well with this recipe because I use baking powder instead of baking soda. I would suggest ordering this through Costco or Amazon. I noticed that this particular type of cocoa powder is really hard to find in grocery stores, unlike the regular version.

The brand I used is Rodelle, and it’s available on Amazon and Costco – I noticed that it’s cheaper at Costco. It comes in a big bag, so it’s a good investment, especially if you like baking! Just remember to use baking powder with it and not baking soda.

Powdered Sugar

Powdered sugar and granulated sugar are the same, but not really. Basically, it’s just the evolution of granulated sugar after it has been ground into a fine powder. I usually use powdered sugar as a topper/garnish for desserts or as a sweetener for frosting. The powdery texture helps stabilize it. For this recipe, we’ll use it as a coating for our cookies.

Equipment:

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