Soft chocolate biscuits recipes

Soft chocolate biscuits


Soft chocolate biscuits ( or chocolate crinkle cookies ) are delicious biscuits of American origin characterized by cracks that form on the surface during cooking (hence their name “crinkle” = rippling). In addition to being beautiful biscuits to give as gifts and to prepare with children , these biscuits are also a triumph of chocolate in the mouth, like pastries .
They are delicious biscuits that remain very soft even the following days , you can serve them to your guests for the Christmas holidays leaving everyone speechless. Children love them, they are perfect for birthday parties , to serve with tea or as a mid-afternoon snack . They are very easy to prepare and no molds are needed because you have to form balls of dough with your hands and dip them in sugar, which is why they can also be made with children .


  • 200 g of flour
  • 160 g of dark chocolate
  • 120 g of granulated sugar
  • 80 g of butter
  • 2 medium eggs
  • 30 g of almond flour
  • 6 g of baking powder
  • 1 teaspoon vanilla extract (or the internal seeds of a berry)
  • 1 pinch of fine salt

For the surface

  • 70 g of granulated sugar
  • 70 g of icing sugar


  1. In a large bowl, shell the eggs, add the sugar, salt and vanilla extract and beat everything with an electric whisk for a few minutes until you obtain a frothy mixture.You can also use a hand whisk, but with electric ones the mixture becomes very creamy and the biscuits will be even softer inside.
  2. In a smaller bowl, place the dark chocolate with the butter and melt in the microwave or in a bain-marie, stirring until you obtain a smooth, shiny consistency.
  3. Add the chocolate to the mixture with the eggs, mixing vigorously, then add the flour and the almond flour sifted with the baking powder.
  4. Mix everything until the dough is homogeneous and very soft.
  5. Place the bowl covered with cling film to rest in the fridge for at least 6 hours, even better if you prepare the dough in the evening and keep it in the fridge until the morning. In this time the dough will compact and be easier to work with your hands.
  6. Preheat the oven to 180°C static.
  7. Form balls of about 20-22 g with the dough, pass them first on a plate with the granulated sugar and then on a plate with the icing sugar until the entire surface is evenly covered.
  8. Place the balls well spaced on a baking tray lined with baking paper and bake them for 12-15 minutes in a hot oven.
  9. During cooking they will flatten and cracks will form all over the surface, once baked they will seem raw due to how soft they are but when they cool you will realize that they have the perfect consistency.