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.
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.
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?
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 Orange Blossom
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).
- 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
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.
Add the eggs one at a time, beating well after each addition. Add the vanilla and orange blossom water and beat until combined.
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.
Chill the dough, covered, for at least one hour and up to one day.
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.
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).
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.
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.
Store the cookies in an airtight container for up to 4 days.