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Caitlin Melvin | | Toronto, Ontario

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December 21, 2018

Also known as Chocololate Crackle Cookies, these cookies are your essential chocolate-y goodness. I like to stick a Hershey's Chocolate Kiss in the centre right after I take them out of the oven to make them look extra fancy, but I leave a few without the Kiss too, for anyone who can't handle THAT much chocolate. These are SUPER SIMPLE to make. I made the dough a day ahead, and I also freeze the cookies after I make them so they stay fresh until the holidays.


What makes these cookies so easy: no cut-outs, no decorating, no rolling.


And so, without further ado, my second recipe IS...


Chocolate Crinkle Cookies






2/3 Cup Semi sweet chocolate chips

1/4 cup unsalted butter, cubed

3/4 cup all-purpose flour

1/4 cocoa powder, sifted

1/2 tsp baking powder

1/2 tsp powder soda

1/4 tsp salt

1 egg

1/3 cup packed light brown sugar

2 tbsp milk

1 tsp vanilla

1/2 cup icing sugar, sifted




In large heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter stirring until smooth, about 3 mins. Let cool slightly.


In bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.


Whisk egg, brown sugar, milk and vanilla into cooled chocolate mixture; stir in flour mixture. Cover and refrigerate for 2 hours (you can also refrigerate up to two days!)


Preheat overn to 325F. Line baking sheet with parchment paper.


Roll half the dough by heaping 1 tbsp into 12 balls. Roll each ball in icing sugar, repeat coating once. Arrange on prepared pan.


Bake until tops are crackles and no longer shiny, 11-13 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. Repeat with remaining dough and icing sugar.


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Caitlin Melvin lives in Toronto with her boyfriend Bryon,their son, Huxley and two cats Finnigan and Lucca. A marketing manager by day, blogger on the side, freelance social media specialist and a lover of travel and new experiences