woke up this morning to discover that it’s National Cookie Day so I decided to make some cookies! Well I actually had already planned to make cookies yesterday but it was nice to know I would be making them on the day that’s meant to honor them. I’m suppose to be going to a cookie party/swap later tonight and needed to bake something to bring. As I’m typing this I’m starting to realize that this cookie party was probably purposely planned to be on National Cookie Day and am only now just putting two and two together… Better late than never I guess!




So I decided to bake a cookie recipe given to me by my mother that is always made around the holidays, chocolate crinkle cookies. Little balls of chocolate cookie dough heaven, rolled in powdered sugar, and then baked til they “crackle” on the outside. How could anyone say no to that?



One reason I love this recipe so much is that it makes for a nice chewy cookie and isn’t overly chocolatey. I’m usually not a fan of all chocolate things, like my father who requests chocolate to be in every dessert ever made, but this cookie tastes like chocolate without being too rich.




A couple of hints for making this recipe:

  1. Before rolling the dough into balls, dust some powdered sugar on your hands so the dough won’t stick
  2. Don’t wear a white shirt. I currently have melted chocolate all over my sleeves. I did wear an apron thinking that would be enough but I was wrong.

That’s it really! This recipe really isn’t fussy and is a great addition to your holiday baking.



Chocolate Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes


  • 2 Cups plus 2 Tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 4 squares (1 oz. ea.) unsweetened chocolate, melted
  • 1/2 cup confectioners sugar


  1. Mix flour, baking powder, and salt in a medium bowl and set aside.
  2. Beat butter until creamy and then add in granulated sugar, beating until fluffy.
  3. Beat in eggs - one at a time until pale yellow. Next, beat in melted chocolate and vanilla.
  4. Add in flour mixture in two batches until blended, scraping down the sides of the bowl with a spatula as you go. Refrigerate for at least 1 hour. 
  5. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Shape dough into 1 1/4 inch ball. Roll in confectioners sugar. Place on cookie sheet 1 1/2 inch apart. Bake for 12 minutes until puffed and cracked.
  6. Cool on rack.
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