Holiday Chocolate Crinkle Cookies with a twist! Made with Mexican chocolate, these festive cookies are soft, chewy and covered in powdered sugar.
I’m ashamed to admit this, but this is my FIRST holiday cookie recipe of the year! And Christmas is only a few days away!
I’m such a bad food blogger. You’d think that I’d be all about the online cookie swaps, the cookie exchanges, the cookie parties, but alas, I am not. Since baking doesn’t come easily to me, it takes a significant amount of effort for me create a recipe that actually works. Fortunately, these chocolate crinkle cookies only took me two tries to get them exactly how I wanted them. I call that a win in my book.
Chocolate Crinkle Cookies – Mistakes to avoid
Mistake #1: I accidentally used orange extract instead of vanilla extract. The taste wasn’t bad, but it wasn’t what I envisioned.
Mistake #2: I didn’t add enough chocolate. I used one full tablet of Abuelita Mexican Chocolate and didn’t use cocoa powder at all. While it sounds good in theory, I forgot that Abuelita Mexican Chocolate isn’t just cocoa powder, but also contains coarse sugar, cinnamon and other spices that give it a nice Mexican twist. So while I knew I wanted to include some, I still needed to play around with the total amount.
Mistake #3: The cookies were too big. I used an ice cream scoop which was about twice as big as I wanted them. They ended up melting together in the pan and forming one big cookie monster. Not a terrible thing, but not exactly cute little crinkle cookies.
And yet, after all those mistakes, I still ate them. #NoCookieLeftBehind
Ingredients in Chocolate Crinkle Cookies
- granulated sugar and powdered sugar
- Mexican chocolate and unsweetened cocoa powder
- vanilla extract
- all purpose flour, baking powder, salt
My favorite Mexican chocolate
While you could make these chocolate crinkle cookies with normal cocoa powder, I highly recommend using some Abuelita Mexican chocolate if you can. It has a very granular texture with coarse sugar and spices mixed throughout that really give it a unique flavor.
It’s normally found in your grocery store’s Hispanic Foods section, but if you can’t find it there, try looking in the hot chocolate section. If you prefer shopping online, you can easily find it on Amazon here.
It’s normally used to make hot chocolate, but my Mom uses it to make various sauces like mole. Here are a few recipes that I’ve made using Mexican chocolate:
- Chocolate Pumpkin Seed Granola
- Authentic Enchilada Sauce
- Chocolate Cinnamon Rolls
- Hot Chocolate Cookies
Happy holidays! I hope you enjoy this recipe as much as I do!
More recipes to try
- Marranitos (Mexican Gingerbread Pigs)
- Mexican Hot Chocolate
- Mexican Bunuelos
- Conchas (Mexican Sweet Bread)