Chocolate Basil Crinkles

Chocolate Basil Crinkles

Basil pairs nicely with chocolate, well, at least in my opinion. The crinkles are not the only chocolate things I flavor with this herb. I like to flavor French chocolate ganache tart and pots de crème with basil, it is lovely. If you are not convinced, you can chose a different flavoring for the cookies. Go with mint, coffee, orange zest, cinnamon/cayenne – just to name a few. To ensure the cookies get their thin sugary crust and dramatic bright contrasting black-snowwhite appearance, they have to be rolled into granulated sugar first, and only then into icing sugar. This extra step will prevent the confectioners’ sugar from melting which otherwise will produce an unpleasant yellowish build-up resembling a layer of fat on the surface of the overnight-refrigerated stew. When I’m not in a rush (unfortunately, it’s not recently the case), I love to make the crinkles tiny, using a teaspoon for measuring the dough. They are so cute in this hazelnut size.

Makes about 4 dozens


  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened Dutch processed cocoa
  • ½ tsp baking powder
  • 10 g basil leaves, roughly chopped
  • ½ cup fine granulated sugar
  • 7 oz bittersweet or semisweet chocolate, finely chopped
  • ¾ stick (6 tbsp) unsalted butter
  • 3 large eggs, lightly whisked
  • 1 tsp pure vanilla extract
  • About ½ cup fine granulated sugar
  • About ½ cup confectioners’ sugar


Sift the flour, cocoa powder, and baking powder together. Set aside.

Place the basil leaves and ½ cup granulated sugar in a bowl of the food processor (mini chopper works great) and process until the basil is very finely chopped. Set aside.

In a medium heavy bottom saucepan, combine the chocolate and butter. Heat over low heat, stirring constantly, until everything is melted. Remove from the burner and, using a hand-held electric beaters, mix in the basil-sugar mixture until well-combined and most of the sugar dissolves. Mix in the vanilla extract. Dribble the eggs, little by little, while still mixing on medium speed. Add the sifted dry ingredients and mix on low speed until combined. Cover the bowl with plastic wrap and refrigerate for at least two hours before shaping.

Center an oven rack and preheat the oven to 350F. Cover a large baking sheet with parchment paper or a silicone mat.

Place ½ cup of granulated sugar into one shallow bowl, and confectioners’ sugar – into another.

Shape about a scant tablespoon of dough into a 1-inch ball (a small ice-cream scoop really helps to achieve a uniform size). Continue with the rest of the dough. Wash and dry your hands. Drop several balls into the granulated sugar and roll them to coat. Transfer the balls into the icing sugar and roll again to coat well. Place onto the prepared baking sheet leaving about 1-inch space around the cookies. As soon as the baking sheet is filled with cookies slide it into the oven. Bake for about 11 minutes, until the cookies are puffed and crackly. Transfer onto a cooling rack, let them cool for a couple of minutes, then, with an offset spatula, carefully transfer onto the cooling rack to cool completely. As soon as you are ready to bake another batch (your baking sheet is cooled and relined) continue to coat the balls in the granulated and icing sugar, then bake.

The cookies can be kept in an air-tight container for 2 to 3 days. Although, I think they are the best the day they are made.

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

31 Responses to “Chocolate Basil Crinkles”

  1. Basil and chocolate sound like such a good combo! I just finished making about 5 dozen chocolate crinkle cookies myself. Wish I had seen this and wish I had some basil in the fridge to test them out with. Next time for sure. Lovely photo.

  2. What beautiful cookies!! They remind me so much of Christmas, maybe it’s all that white!! I’ve never tried basil and chocolate before, but I’m really fond of unconventional food pairing so I’ll definitely give these a go with the basil. And for non-melting icing sugar, over here we use a mixture called snow sugar, which is pure icing sugar combined with vegetable fat, and it’s the best thing ever! If you run out of time you should try getting your hands on these as it will save you an extra step (one needs all the time-saving ways one can get in the lead-up to Christmas, no?)

  3. ohh! these look great vera!

  4. Great tip about rolling the balls in granulated sugar first.
    I made crinkle cookies once going for the look you have but they turned out quite differently ;) Will try your recipe instead, maybe even with the basil ;)

  5. So beautiful, Vera!!! chocolate crinkel are one of may favorite cookies.I will try with basil…


  6. They are cute. I didn’t know about the basil and chocolate pairing.

  7. This marvelous photo got me staring at it for minutes! The cookies look so elegant and the whole photo is so christmas-y! Just gorgeous!

  8. Love the photo!

  9. Basil and chocolate, what a nice combo! The photos are gorgeous too!

  10. They look amazing and I think the combination sounds wonderful. Another one to add to my cookie christmas to do list.

  11. Basil and chocolate is not a combo I’d think of myself but I’m intrigued by it. Also- I love your description of what happens if you forget the granulated sugar step. With a mental image like that I definitley won’t.

  12. Love your combinations, always very creative! Chocolate is perfect for that!

  13. Interesting.. I don’t think I’ve ever tried basil with chocolate. I do love crinkles though so this could be a great introduction.

  14. What an intriguing flavor duo! I love the idea and your photo is fabulous.

  15. I will definitely keep that sugar tip in mind, my sugar always melts :(, now I know why. These look like tasty snowballs of chocolate; I admire you ability to use basil in sweets, I haven’t been able to do that very successfully :P.

  16. I’d like to try this. I’m intrigued by the flavor combo! They look lovely.

  17. I love the idea of herbs with sweets (I love thyme and apricots, for example) but I would never have thought of chocolate and basil. I think I could love that, too.

  18. the perfect winter cookie–it’s made of chocolate (which means it’s good anytime) and looks like a snowball. awesome. :)

  19. they look so beautiful against the white background!

  20. Sounds delicious! And what a gorgeous photo!

  21. I haven’t really been into chocolate lately (amazingly enough), but I might have to give these a try. I do love basil.

    They look wonderful!

  22. Thank you, everybody, for your comments! I am really glad you liked the crinkles.

  23. Basil and Chocolate? I never would have thought?

  24. Hmm I want to make them !! And the pudding too ! Ciao !

  25. Pritty! You are doing some lovely Christmassy stuff!

  26. What an interesting combination!

  27. ı try this recipe with mint leaves, everything was perfect. As soon as possible, I’ll do it again with basil… Thanks for sharing..

  28. Just have to say, along with everyone else, I love the concept and the image. Really magnificent. But my husband just asked me not to make any more chocolate cookies. Sigh. I can’t (keep) eat(ing) them all myself!

  29. Those are amazing and the photo is divine… I never would have thought of basil and chocolate!

  30. I never thought about paring basil with chocolate, I guess I have to taste it for myself… These cookies are so cute. I thought they were pryaniki when I saw the pic :-)

  31. Вера, спасибо Вам за ваши рецепты! Многое уже попробовала, многое еще в планах. Многие вещи уже прочно прописались в моем арсенале, как, например, крепы )) Спасибо за четкие рекомендации и точные рецепты. Все очень красиво и вкусно!

    Эти печенья делала к Новому году, очень понравились!

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014