Christmas Cookie Countdown and Mexican Hot Chocolate Crinkles
The Chocolate Crinkle is a cookie as traditional as can be. Just google it and you will find hundreds of recipes. And, after pouring through dozens and dozens of cookie recipes to decide upon this week’s Christmas Cookie Countdown choice, I decided to share my version of this crackly, chocolaty, cookie.
I used a combination of bittersweet chocolate and cocoa to insure a rich and deep level of chocolate flavor. Then I bumped the flavor up even more by adding some spicy, smokey, heat. Cinnamon and chipotle powder combine with chocolate to create a cookie, that if it were in liquid form, would taste a lot like Mexican Hot Chocolate.
These cookies freeze beautifully and the recipe doubles easily so you have no reason not to get a big batch of them in the freezer long before the holidays arrive. What are you waiting for? Get baking!
In this spicy, kicked-up version of the traditional Chocolate Crinkle Cookie, cinnamon and chipotle powder perk up the taste buds and add an extra “wow” to this chocolaty holiday cookie.
Mexican Hot Chocolate Crinkle Cookies
6 ounces bittersweet chocolate, chopped
1 1/4 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup powdered sugar, sifted
Using a microwave-safe bowl, place chocolate in microwave oven at 50% power for 1 minute. Remove and stir. If not completely melted, return to microwave for an additional 30 seconds. Remove and stir. Repeat until chocolate is melted. Set aside.
In a small bowl, whisk together the flour, cocoa, cinnamon, chipotle powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer on medium speed, beat the butter until light and fluffy. Add the granulated sugar and the dark brown sugar and beat until smooth. Add the melted chocolate and beat until well blended. Add the egg, vanilla, and almond extract, if using. Beat until well blended. Reduce the speed to low and add the flour mixture, beating just until fully incorporated. Transfer the dough to a container and refrigerate until firm, at least 1 hour. (The dough can be chilled overnight. Remove from refrigerator and soften slightly before rolling into balls.)
Preheat oven to 375˚F. Lightly butter two large baking sheets.
Place the powdered sugar in a small bowl. Shape the dough into 1-inch balls and roll in the powdered sugar until well coated. Place 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes. The cookies will puff up and settle back down. Err on the side of under-baking, not over-baking. Let cool on baking sheets for two minutes before removing to a cooling rack to cool completely.
These cookies can be frozen for up to two months if stored in an airtight container. They also ship well.
is this similar to the chocolate cookie recipe you gave Candler
Very similar but with the addition of the spicy notes.
Mar,
The cookies look like a great holiday treat and appear very appetizing, but I have to question how well they ship. Therefore, if you want to take a half dozen or so out of your air tight container and ship them to my address for confirmation, I will be glad to provide feedback upon receipt.
Love, Dan
I would be happy to send you some cookies. I would value your feedback. 🙂
I love these cookies and can’t wait to make them – thnax for posting the recipe
Thanks Stac! Let me know how they turn out.
Oh, this DOES sound like a wonderful cookie!
Thanks Lynna!
Beautiful!!!
Thanks Jacob!
What is the yield of the recipe?
Honestly, I don’t quite remember, however, based on the ingredients list, this recipe should make approximately 3 dozen cookies.
I bought some of these at a bake sale. I loved them so much I had to google the recipe. So glad I found it here! Taking them to my family Christmas party tonight. The Perez/Recio family will love them! Thank you!
So glad you liked them. Hope everyone else enjoyed them as well.
Love your site, found you via Kim of Rustic Bistro. I’ve actually never made crinkle cookies and had some over the holidays and they were sort of bland. I LOVE how you kicked them up a notch. I’m not waiting until next Christmas to make these. Happy Happy NY!
Thanks, Jenny, for stopping by. I jumped over to Vintage Sugarcube to check it out and your blog brought smiles to my face. So adorable!, and original, and fun…..