Classic chocolate crinkle cookies with orange blossom is a perfect combo: deep, double chocolate flavor with the gentle addition of orange blossom water. Make ahead the dough and freeze the balls to bake off when you’re ready.

Chocolate crinkle cookies with orange blossom cooling on a rack

I haven’t seen a chocolate crinkle cookie on a holiday plate, or made them myself, in a long time. As in, since I was a kid.

The chocolate crinkle is a cookie that has been on my mind every year, and oddly, instead of just baking them myself, I just wait to see if they’ll turn up, and am sort of miffed as the years go by, and no crinkles.

I’ve asked my mom more than once over the years about her crinkles. She has not strayed from her response that this is not a cookie she baked.

Ingredients for chocolate crinkle cookies in a bowl

Chocolate for chocolate crinkles with orange blossom

Confectioners sugar in a bowl

Seems the cookie plate, for me at least, is always missing something deeply chocolatey that isn’t candy. Our go-to for a baked chocolate fix is brownies with Mom’s chocolate buttercream.

They’re heaven, but they’re for every day (well, not EVERY day), not . . . Christmas. Christmas requires more flair, don’t you think?

Chocolate crinkle balls in confectioners sugar on a sheet pan before bakingChocolate crinkle cookies with orange blossom on a silpat

There is a lot of flair-factor in this crinkle recipe:

The hint of orange blossom water is divine, and a beautiful surprise how good it is paired with chocolate.

Yield is many, about 40 per batch.

They’re make-ahead, baked when ready. The balls can be shaped and rolled in confectioner’s sugar, then frozen til bake time. This is especially key because it allows us to gift, or serve, a fresh cookie at all times. This isn’t so of many others on the docket, most especially the cut-out cookies, which deserve (require) they’re own special advance time for all of their steps of creation.

Confectioner’s sugar. I can’t, I won’t!, Christmas without it. The chocolate crinkle shows powdered sugar off in the very best way against the dark chocolate crevices.

Double deep chocolate. Cocoa powder, plus chopped dark chocolate. (The Lindt dark chocolate Easter bunnies that have been in my pantry since, well, Easter, served well in the development of this recipe.)

I never knew anything with the word “crinkle” in it could be so flair-worthy, but further define with “chocolate” and “orange blossom,” and we’ve got flair galore.

Chocolate crinkle cookies with bottle of Mymoune orange blossom water

Chocolate crinkles with orange blossom

Chocolate Crinkle Cookies with Orange Blossom

Servings: 40 cookies
Recipe by: Maureen Abood

These cookies have a lot of flair--they're deeply chocolatey, with both cocoa and chocolate pieces; can be made ahead (freeze the balls already rolled in confectioners' sugar, then bake whenever you're ready), and have an unexpected hint of orange blossom flavor (to substitute orange blossom water, just leave out and increase vanilla to 2 teaspoons).

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Ingredients

  • 1 3/4 cup unbleached, all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon orange blossom water
  • 3 oz. dark chocolate, chopped or chips
  • 3/4 cup confectioners' sugar

Instructions

  1. Beat the butter in a stand mixer fitted with the paddle attachment until smooth. Add the granulated and brown sugars and beat again at medium speed until light and fluffy, about 2 minutes.

  2. Add the eggs one at a time, beating well after each addition. Add the vanilla and orange blossom water and beat until combined.

  3. In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt. Add the flour mixture and the chopped chocolate to the butter mixture and beat on low speed until moistened, then on medium speed until combined. Scrape down the sides of the bowl as needed. 

  4. Chill the dough, covered, for at least one hour and up to one day.

  5. Heat the oven to 350 degrees if baking the cookies right away. Line 2 sheet pans with parchment or silpats. Put the confectioners' sugar in a small bowl. 

  6. Make the dough balls by pulling off about a tablespoon of dough for each ball by hand, or using a tablespoon scooper. Shape the ball between the palms of your hand, then roll heavily in the confectioners' sugar (shake off excess if needed).

  7. If freezing the dough for later, place the balls in a single layer on a sheet pan or platters that will fit in the freezer. Freeze, then put the balls into ziploc bags and freeze for up to 3 months. Bake from frozen in preheated oven following the directions below, adding to baking time by a minute or two.

  8. Place the coated balls about 2 inches apart on the lined sheet pans. Bake for about 11 minutes. Cool the cookies for 5 minutes, then transfer to a rack. Repeat this process with the remaining dough.

  9. Store the cookies in an airtight container for up to 4 days.

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8 Responses to "Chocolate Crinkle Cookies with Orange Blossom"
  1. Anita Chala says:

    Thank you Maureen,
    I made these two years ago & everyone loved them. Now I’ll try your recipe that includes extra chocolate + the orange flower water. I love orange & chocolate. Whenever I make hot chocolate I always put a few orange peels in the milk along with sugar. It’s great tasting

    Maureen, I’m loving the recipes from your book .’ Rose Water & Orange Blossoms.’
    ❤️

  2. I am so excited to see this recipe! Your comment about feeling sad when there is no true chocolate on the cookie tray hit home, and I couldn’t agree more. The how reason I logged on today was to find your scone recipe and make holiday Christmas tree raspberry scones for the family. Now I have two treats to make!

  3. cindy says:

    Will these cookies last more than 4 days?

    • Maureen Abood says:

      Hi–in an airtight container, they’re fine for a few days, but 4 days may be pushing it for best texture…you no doubt have already made them, but for future reference…

    • Maureen Abood says:

      Hi Cindy–though you have no doubt made these already, note that they can be stored in an airtight container for a couple of days, but four days may be pushing it for best texture and flavor.

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