Chocolate crinkles are one of those good-looking cookies that are just as tasty. They have quickly become a holiday favourite, considering they somewhat resemble snow-capped mountain tops. Crinkles are easy to throw together and make for a flashy addition to any cookie platter.

Tamara Novakovic chocolate crinkles dubrovnik recipe

Chocolate cookies rolled into powdered sugar, does it get any better than this? Let me tell you a secret: try them while still warm. They are still soft inside and you get that melt-in –your-mouth effect from the warm chocolate. When they bake the dough rises and the chocolate dough peeks out in little crinkled fissures beneath the white sugar. A generous amount of melted chocolate goes into the dough, so these cookies have a good chocolate flavor. Try to use a top quality brand of either semi sweet or bittersweet chocolate that you enjoy eating one its own. If you would like these cookies to have a subtle coffee flavor, add a couple of teaspoons of instant espresso or coffee powder to the flour mixture. Since the dough is very soft, it is crucial to chill it well before shaping it into balls. To save some time, you can put it into a freezer. Another thing to keep in mind when rolling them in the sugar is to make sure that they are completely coated, with no chocolate showing through. This is how you will get that beautiful effect of cracks on top. As the cookies bake, they spread, making cracks in the white sugar which gives you a glimpse of the soft chocolate cookie underneath. Do not over bake these cookies or they will be dry, we want them to be nice and soft.

chocolate crinkles dubrovnik recipe Tamara Novakovic
Happy holidays!

60 g butter, softened
200 g dark chocolate (70% cocoa)
100 g sugar
Pinch of salt
1 tsp baking powder
200 g all-purpose flour
2 eggs
Powdered sugar for coating

1. Mix softened butter with sugar and salt. Mix in eggs, one by one.
2. Melt chocolate and add to the batter. Then add baking powder combined with flour. Combine until you form a soft dough. Wrap into a cling foil and refrigerate for several hours.
3. Using your hands, shape pieces of well-chilled dough into balls (10 grams each) and roll each one into powdered sugar. Make sure you get a generous coating of powdered sugar, with no chocolate showing through. Place each ball onto a baking sheet lined with parchment paper.
4. Preheat oven to 180C. Bake for 8-10 minutes. When you get them out of the oven, they need to be soft. They will harden as they cool down.
5. Store in an air-tight container.