Festive like winter snowflakes, these chocolate crinkle cookies (or crackle cookies) have a wonderful nutty flavor to set these cookies apart from the others!
I’m back. I took a day off from cookie recipes to watch in the installation of my new kitchen appliances! I’m loving my new cooktop and my new ovens are begging to bake me something in them!
Yes, Santa came early for me and I’m a happy camper! Of course, I’m burned out on baking and cooking, but I certainly will start the new year off with the right supplies!
Why this recipe is so great
Today’s cookie is this chocolate crinkle cookie (or crackle cookie). It’s another recipe I found in the 2010 Martha Stewart Holiday Cookie Magazine. And they are ah-mazing!
Unlike the usual crinkle cookies, this version has almond meal in it. And it adds a wonderful a nuttiness with the chocolate. They are easy to whip up – my kids loved helping me make them.
And they are so festive! I love how the chocolate contrasts with the white of the sugar crackle. They look like snowflakes!
And if you want more nut-based Christmas cookies, you should try my Sand Tarts (aka Pecan Snowball Cookies).
Ingredients you need
- Chocolate: The recipe calls for bittersweet chocolate, but you can also use semisweet or dark chocolate. You can use chocolate chips or break up a bar of chocolate.
- Almonds: The original Martha recipe calls for toasted almonds that are ground up. But I found the flavor to be a bit burnt. So I prefer using blanched almonds. You can also use walnuts or pecans instead.
- Butter: The fat base used in this cookie is butter. I always bake with unsalted butter.
- Eggs: Large eggs are used in this recipe.
- Pantry staples: All purpose flour, granulated sugar, powdered sugar, brown sugar, baking powder, vanilla extract and salt.
Step-by-step directions
1. In a double boiler, melt chocolate on medium to medium-low heat. Let cool slightly. Set aside.
2. Grind almonds in a food processor until fine crumbs are formed.
3. Add flour, baking powder and salt to ground almonds and pulse until mixed.
4. Using a stand mixer with a paddle attachment, mix together butter and brown sugar until light and fluffy. Add eggs and vanilla extract, mix until well combined.
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5. Mix in melted chocolate.
6. Add in almond-flour mixture and slowly mix until combined. Cover and chill for 1 hour.
7. Shape dough into 1-inch balls. Roll dough balls in the granulated sugar, then roll again with confectioner’s sugar.
8. Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
9. Bake at 350ºF for 8 minutes then rotate the sheet. Bake for an additional 7-10 minutes, or until surface cracks. Let cookies cool on baking sheet for 2 minutes. Transfer cookies to cooling rack to completely cool.
Expert Tips and Recipe FAQS
If you do not have a food processor, instead of buying blanched almonds, you can use almond meal. One cup of almonds is about 5-5.2 ounces of almond meal.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
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Chocolate Crinkle Cookies
Ingredients
- 8 oz bittersweet chocolate chopped
- 1 cup blanched almonds
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup powdered sugar
Instructions
- In a double boiler, melt chocolate on medium to medium-low heat.
Let cool slightly. Set aside. - Grind almonds in a food processor: until fine crumbs.
- Add flour, baking powder and salt to ground almonds and pulse until mixed.
- Using a stand mixer with a paddle attachment, mix together butter and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mix until well combined.
- Mix in melted chocolate.
- Add in almond-flour mixture and slowly mix until combined.
- Cover and chill for 1 hour.
- Preheat oven to 350ºF.
- Shape dough into 1-inch balls.
- In a small plate, place 1 cup granulated sugar. On a separate plate, place powdered sugar.
- Roll dough balls in the granulated sugar, then roll again with confectioner's sugar.
- Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
- Bake for 8 minutes then rotate the sheet. Bake for an additional 7-10 minutes, or until surface cracks.
- Let cookies cool on baking sheet for 2 minutes.
- Transfer cookies to cooling rack to completely cool.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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These look great! I make "Chocolate Crinkles," which are similar but don't have the almonds, so it would be fun to try something new next year. Thanks for sharing, and happy holidays to you!!!