spiced chocolate crinkle cookies

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I hope you are feeling as festive as I am, and if you’re not these spiced chocolate crinkle cookies will do the trick

spiced chocolate crinkle cookies

Can I just tell you, these crinkle cookies are the single best cookies I have ever made. Ever, and perhaps the best cookies I have ever eaten. I kid you not.

Crinkle cookies are always good but never would I choose them over a chocolate chip or oatmeal cookie. But we are getting into the holiday spirit over here and baking up a storm and frankly chocolate chip cookies aren’t that festive. Delicious yes, but festive not so much.They’re more of an every day cookie and we want cookies that scream it’s  Christmas.

It’s probably the powdered sugar, but crinkles to me are the perfect holiday cookies. They’re like little chocolate snowballs. Although they disappeared so fast that these babies are bound to become a year round occurrence. They’re a cross between a brownie and a cookie, and so easy to make you’ll definitely want to add them to your baking list.  What makes these crinkles so special you ask…well I used dark dutch processed cocoa and added cinnamon and a hint of cayenne for spice.


You could certainly make these with regular unsweetened cocoa, but the dark cocoa makes a big difference. Think oreo cookies. Who doesn’t love an oreo? These spiced chocolate crinkle cookies are like big, thick oreo cookies with just a bit of spice and covered in powdered sugar.

spiced chocolate crinkle cookies


  • 1 cup flour
  • 1/2 cup dark dutch processed cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • dash of cayenne (optional)
  • 1 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 4 ounces unsweetened baking chocolate
  • 4 Tbsp butter
  • 1/2 cup sugar
  • 1/2 cup powdered sugar


  • preheat oven to 325 degrees
  • line baking sheets with parchment or silpat mats
  • whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and cayenne (if using)
  • in another bowl whisk together the brown sugar, eggs, and vanilla
  • melt chocolate and butter, and whisk into the egg mixture
  • fold in the flour until completely incorporated
  • scoop dough (about 2 Tbsp size balls) and roll into balls
  • roll each ball in the sugar, and then the powdered sugar
  • place balls on prepared baking sheets, and bake 12 minutes
  • cool on baking sheets 5 minutes, and them move to rack to complete cooling
adapted from COOK'S Illustrated Cook It Right

You know you want to make them. I think I’ll bake some more today too. You can never have too many Christmas cookies in the cookie jar.