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Chocolate crinkle cookies

Anna's Tips

  • This recipe is gluten free.  No flour means more room for CHOCOLATE!
  • Couverture chocolate (comes in squares or bars most often) is meant for baking, while chocolate chips are made to hold their shape, so are not ideal for melting into cookie and cake batters, or for making truffles. 
  • When I call for “dark” chocolate, it means you can use semisweet or bittersweet – bittersweet chocolate is more intense, so kids tend to prefer the cookies made with semisweet.
  • The balsamic vinegar is the secret ingredient to help the cookies get a gorgeous cracked “crinkle” effect on the surface.  You can use other vinegars, but I like the mellow sweetness of the balsamic – you won’t even know it’s there.
  • These cookies can be baked and frozen for up to three months and then thawed on the counter.  Even better, scoop the cookies and place on a plate or baking tray (skip rolling them in icing sugar) and then chill the tray for two hours.  Then the cookies can be tumbled in a container or resealable bag, labeled and frozen.  Thaw them on your baking tray before rolling in icing sugar and baking.


  • 6 ounces (180 grams) dark couverture/baking chocolate, chopped
  • 2 large eggs, at room temperature
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon (5 millilitres) vanilla extract
  • 1 teaspoon (5 millilitres) balsamic vinegar
  • 1 cup (130 grams) icing sugar, plus 1 cup (130 grams) extra for rolling
  • ½ cup (60 grams) cocoa powder
  • 1 tablespoon (7 grams) cornstarch
  • ½ tseaspoon (1.5 grams) baking powder (gluten free, if required)
  • ½ teaspoon (2.5 grams) salt
  • ½ cup (90 grams) white chocolate chips


  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking trays with parchment paper.
  2. Melt the dark chocolate in a metal bowl set over a saucepan filled with an inch of barely simmering water, stirring gently. Set aside.
  3. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and balsamic vinegar until frothy and light, about three minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate.
  4. Sift in the icing sugar, cocoa powder, cornstarch, baking powder and salt and stir by hand until well combined. Stir in the white chocolate chips. The batter may seem very soft at first, but just give it a minute—it will tighten up.
  5. Place some icing sugar in a shallow dish. Use a small ice cream scoop to drop spoonfuls of batter directly into the icing sugar, rolling to coat each scoop fully. Arrange the balls on the baking trays, leaving one-and-a-half inches (four centimetres) between them. Gently press each cookie flat with the palm of your hand.
  6. Bake the cookies for 10 to 12 minutes until they are fully puffed up. Carefully smack the tray down on the counter to deflate the cookies (defining the crackle effect.) Let the cookies cool for five minutes on the tray before transferring them to a wire rack to cool completely.

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