Chocolate Crinkle Cookies


Pastry chef Robert Gonzalez brightens up the holiday season with his chocolate crinkle cookie recipe. “They’re perfect for those who love soft-baked cookies,” he says. “And the cardamom adds the perfect holiday touch.” Try it out for yourself and give Christmas some extra twinkle with a chocolate crinkle.

See more holiday cookie recipes here.


Yields: 24


  • 2/3 cup semi-sweet chocolate, 55% preferred
  • 1/3 cup butter, room temperature
  • 1/2 cup plus 1 1/2 tablespoons light brown sugar
  • 1/2 teaspoon cardamom, ground
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, as needed


  1. Preheat the oven to 325 degrees.
  2. Over a double boiler, melt the chocolate and set aside.
  3. In a mixing bowl fitted with a paddle, cream the butter, sugar, cardamom and vanilla until light and fluffy.
  4. Add the egg, followed by the melted chocolate. Mix well to combine.
  5. Add the flour, cocoa powder, baking powder and salt. Mix until the batter comes together.
  6. With a 1-ounce sized scoop, portion your cookies onto a flat cookie sheet lined with parchment.
  7. Place the cookies into the fridge for 15 minutes to harden. Take the chilled dough balls and toss them in the powdered sugar.
  8. Bake the cookies for 10-12 min, or until the edges are slightly firm.

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