The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chocolate Crinkle Cookies


2 cups flour

2 teaspoons baking powder

½ teaspoon salt

½ cup butter

4 ounces dark chocolate

2 cups sugar

4 eggs

2 vanilla beans, scraped

1½ cup powdered sugar for rolling and to sift over finished cookies


  1. Preheat oven to 350 degrees. In a mixing bowl, sift flour with baking powder and salt and set aside.
  2. In top of a double-boiler over simmering water, melt butter and chocolate. Stir in sugar and mix until sugar is fully dissolved. Set aside to cool slightly.
  3. Stir eggs into chocolate one at a time. Add vanilla bean seeds. Add dry ingredients in thirds, mixing well after each addition. Chill dough for at least 30 minutes.
  4. Form 1 tablespoon of dough into a ball and roll in powdered sugar, then place on a parchment-lined cookie sheet and slightly flatten. Repeat with remaining dough. Bake for 10 to 12 minutes. Sift powdered sugar over cookies before serving.
Print Recipe