Chocolate crinkle

Chocolate cookie

Chocolate crinkleTypeCookieCourseDessert, merienda, or snackPlace of originSaint Paul, MinnesotaCreated byHelen FredellInventedearly 1950sServing temperatureWarm, room temperatureMain ingredientsCocoa powder, powdered sugar, sugar, waterVariationsUbe crinkle Cookbook: Chocolate crinkle  Media: Chocolate crinkle Chocolate crinkles are a type of Christmas cookie that have a chewy, brownie-like interior and a crisp exterior. They are covered in powdered sugar and primarily taste of chocolate. Chocolate crinkles may be made from cocoa powder or chocolate. Before baking, chocolate crinkles are typically refrigerated to prevent the dough being too sticky during handling. As they are baked, the surface breaks and the powdered sugar coating falls into cracks, an effect which gives the cookie its name. They are also known as black and whites and cookies in the snow. The powdered sugar's resemblance to snow has been credited as responsible for the cookie's popularity at Christmas. The first recipe for a chocolate crinkle was published in a Betty Crocker cookbook in the early 1950s; it credits Helen Fredell from Saint Paul, Minnesota for its creation. Today chocolate crinkles are most popular in the Philippines where they are eaten year round. There, they have been the subject of research by the Department of Science and Technology into whether the cookies can be fortified with iron. Chocolate crinkles have repeatedly been the most searched cookies of varying states during the Christmas season in Google Trends data. Variants include substituting the vanilla usually included for peppermint to invoke a flavour associated with Christmas. Chocolate crinkles with a coarser texture are achieved by using granulated sugar rather than powdered sugar. In the Philippines, a variant named ube crinkles are made by substituting chocolate flavours for purple yam.

Chocolate crinkles offer the perfect textural contrast that makes them a holiday favourite: a dense, fudgy centre that melts in the mouth, framed by a crisp, snow‑dusted shell. Their deep cocoa flavour pairs effortlessly with mulled wine, spiced tea or a glass of port, turning a simple bite into a mini indulgence. Because the powdered sugar coating looks like freshly fallen snow, they add a visual cue that reinforces the festive atmosphere without any extra decoration. In a season where presentation matters as much as taste, a batch of crinkles instantly upgrades an otherwise plain biscuit tin, making them an easy way to impress both family and guests.

When selecting packaged chocolate crinkles, check that the dough has been chilled before baking – this is usually indicated by a firm, slightly dry crumb rather than a greasy feel. A good brand will list real cocoa powder or melted chocolate among the top ingredients; avoid products that rely heavily on artificial flavourings or excess corn syrup, which can make the centre too moist and the coating melt away. Look for a balanced sugar content; too much powdered sugar can overwhelm the chocolate flavour, while too little leaves the characteristic snowy crackle absent. Finally, a modest amount of sea salt sprinkled on the surface can elevate the taste, so choose varieties that incorporate that subtle savoury note.

To make chocolate crinkles the star of your spread, temper them at room temperature for about 20 minutes before arranging on a platter – this lets the powdered sugar set and prevents a soggy appearance. Pair them with contrasting flavours: a dollop of clotted cream, a slice of sharp cheddar, or a drizzle of orange marmalade adds a bright counterpoint to the rich cocoa. For a festive twist, dust the finished plate with a light sprinkle of edible gold dust or crushed candied ginger. If you’re hosting a post‑dinner coffee, serve the crinkles on a warm plate for a few minutes; the gentle heat softens the interior while keeping the exterior crisp, creating a comforting bite that feels like a warm hug.