Nana Recipe Wednesday–Chocolate Crinkle Cookies

by Sarah on March 19, 2014

Well hello there.  Nana has brought you some sexy sexy chocolate cookies today.  They are so very seductive, they are like chocolate truffles disguised as cookies.  I could barely contain myself when these cookies were nearby.

There must be about a million chocolate crinkle cookie recipes out there, but this is Nana’s.  Mostly.  I also Googled “chocolate crinkles” and found that old King Arthur Flour puts a spoonful of espresso powder in there… I went ahead and tried it.  The espresso idea is a keeper.  If you’re not a fan of coffee flavor, just omit it.

Do you think Nana made some Crinkles for those sixties cuties up there? Groovy man.  I used to have a shirt like that girl’s dress on the left.  I used to wear all kinds of old thrift store stuff.  Well, I guess I still do.  Just not that shirt.

So yeah, these are pretty simple to put together.  Just make the chocolate stuff, chill it, then make little balls with a melon baller.  You can’t really roll these around to make balls because the chocolate stuff is too soft.  See, it’s not really a ‘dough’ per se….it’s more like chocolate truffle stuff, seriously. Then you roll the balls in sugar and sort of flatten them out slightly.  That’s it.

Let ‘em cool and poor yourself and nice cup of coffee or milk or wine or whatever your poison is.  Then eat one.  Or five.  Whatever floats your boat.

Nana Recipe Wednesday–Chocolate Crinkle Cookies


  • 8 oz chocolate chips (I used a higher percentage cacao chip)
  • 1 stick butter
  • 3 eggs
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 2/3 cups flour
  • 2 tsp espresso powder (optional)
  • powdered sugar (to roll cookies in)


  • Melt the chocolate and butter together in the microwave. Stir to combine.
  • In a mixer bowl, combine the sugar, eggs and butter. Add the espresso powder.
  • Beat in the chocolate mixture. Refrigerate this mixture until completely chilled.
  • Preheat oven to 325.
  • Using a melon baller or small cookie or ice cream scoop, scoop out balls of chocolate about 1-inch in diameter. Roll the balls in the powdered sugar. Place on a parchment-lined cookie sheet.
  • Bake for 10-12 minutes, rotating baking sheets halfway through.
  • As the cookie bake, they will flatten out and develop the crinkle appearance.

Related posts:

Leave a Comment

Previous post:

Next post: