Rich, dark and chewy chocolate crinkle cookies with enticing notes of roasted hazelnuts and a gorgeous fudgy centre. These festive treats make one of the best edible Christmas gifts you can give – or receive. They look good, taste delicious and keep remarkably well.
Christmas just isn’t Christmas unless I’ve made at least one batch of biscuits to package up into gifts. So now it’s full 0n Christmas cookie time. These chocolate crinkle cookies are just fabulous. Crackly on the outside and soft and unctuous in the middle with the occasional nubble of roasted hazelnut. What more could you ask for?
These crinkle cookies were a Christmas gift bake that I made last year. They were so good, I meant to make them again this year. But flu got in the way and my Christmas baking was minimal. However, I’ve made them several times subsequently and they are just as good as I remembered them. You can find my coffee and cardamom version further down the post.
Chocolate Crinkle Cookies
I bookmarked this recipe from Apple & Spice a very long time ago. The biscuits are made with ground roasted hazelnuts which immediately grabbed my attention. However, the first time I made them for Christmas 2012, I was fast running out of time and space in the kitchen, so swapped the hazelnuts for ground almonds. They were really good and proved to be highly popular with the recipients. But the fragrance and flavour of these ones made with freshly roasted hazelnuts beat the ground almonds hands down.
There is a phenomenal amount of sugar in this recipe. That’s probably one of the reasons the cookies keep so well. But I’ve used a bit less than most recipes I’ve come across to no ill effect, either in flavour or keeping qualities.
If you want your house to smell fragrant and irresistible, then I urge you to bake these chocolate crinkle cookies. First you get the aroma of roasting hazelnuts which fills the air most delightfully. After that, you get a fuller richer scent whilst the cookies are baking.
Rolled in icing sugar before baking, these cookies are visually striking and conjure up a snowy Christmas with sleigh bells ringing. The biscuits expand and crack, revealing dark crevices beneath the white icing. Rich, indulgent, chewy and delicious these are some of the best biscuits I’ve ever made. I’d thought they were set to be a regular feature on my Christmas baking schedule, so I’m quite sorry I didn’t manage to make any this year.
Coffee Cardamom and Chocolate Crinkle Cookies
Coffee, cardamom and chocolate is a favourite combination of mine. Below, you can see some of my recipes which feature this particular combination.
To make this flavour version of these fabulous crackly cookies, follow the recipe below. Only omit the vanilla extract and optional mesquite powder. Instead add half a teaspoon of ground cardamom and dissolve two teaspoons of instant coffee granules in the two tablespoonfuls of milk.
Other Coffee, Cardamom & Chocolate Recipes You Might Like
- Coffee cardamom chocolate mousse cake
- Coffee chocolate chip cookies with cardamom
- Wholemeal spelt pancakes with coffee cardamom chocolate sauce
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate crinkle cookies, with or without the coffee and cardamom, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Chocolate Hazelnut Crinkle Cookies. PIN IT.
Chocolate Crinkle Cookies – The Recipe
Chocolate Crinkle Cookies
- 80 g whole hazelnuts
- 175 g dark chocolate (72%)
- 100 g unsalted butter – cubed
- 275 g dark muscovado sugar
- 2 large eggs
- 330 g wholemeal spelt flour
- 20 g cocoa powder
- 2 tsp baking powder
- large pinch of fine sea or rock salt
- 1 heaped tsp mesquite powder (optional)
- 2 tbsp milk
- 100 g icing sugar
- Roast the hazelnuts at 180℃ (350℉, Gas 4) on a lipped baking tray for about ten minutes in order to give flavour and loosen their skins. They should be golden, but not in any way burnt.
- Rub in a piece of kitchen towel or in a clean tea towel to remove the skins.
- Leave to cool, then blitz in a coffee mill or food processor with 30g caster sugar and reduce to a fine (ish) crumb. The sugar helps to stop the ground nuts clumping together.
- Melt the chocolate in a large bowl placed over a pan of hot, but not boiling water.
- Add the butter, leave for a couple of minutes then stir until melted.
- Beat in the sugar, followed by the eggs and vanilla extract.
- Sift in the flour, cocoa powder, baking powder, salt and mesquite powder, if using.
- Add the ground hazelnuts and milk, then stir until combined.
- Leave in a cool place to firm up for a couple of hours.
Forming the Cookies
- Sift the icing sugar into a flattish bowl.
- Wet hands with cold water and roll the cookie mixture into walnut sized balls between the palms of your hands.
- Roll the balls in icing sugar until thickly coated and place well apart on lined baking trays.
- Bake at 180℃ (350℉, Gas 4) for about 12 minutes until cracked and well risen.
- Turn out onto a wire rack to cool and get the next batch on, until the dough is all used up.
I’m sending a bag of these chocolate crinkle cookies with roasted hazelnuts off to Jac at Tinned Tomatoes as it is a Bookmarked Recipe.
Post updated December 2019.