Chocolate Crinkles

Source: Beerli Recipe cir. 1950’s

Chocolate Crinkles
Chocolate Crinkles

Chocolate Crinkles are one of those family recipes you hold on to, for dear life. I’d say, I’ve inherited a few very special recipes from the Beerli side. Marriage has done me well. As I’ve mentioned in other food posts, my father-in-law was a foodie. Born in the 1920’s, I’d say he was a man ahead of his times. Maybe he met his match when he met me…as I’ve loved every bit of food he introduced to me. If I would have met myself before I met my in-law’s, I don’t think I’d recognize me. As, I’ve really encompassed myself around tradition-both from my family, and his family. Together, I’ve been able to take a food-transforming journey that has taken me around the world.

This recipe too came on a sheet, hand-typed, a very old family recipe. I had asked him via letter, if he had any good recipes for holiday cookies. He typed me the following 4 cookie recipes and mailed it: Chocolate Crinkles in Swiss, “Schokoladen Chromli (‘Very Good’ he wrote behind the title), Anis Brotli, Mailaenderli, and Mandelschnitten (Amerikanerli he wrote).

All 4 recipes are what I’d consider vintage Swiss holiday recipes. Every year, you will find these classics in homes across Switzerland. Very special indeed.

The chocolate crinkles are wonderful. Not too sweet, rolled in powder sugar before the bake, gives you a soft, yet crunchy chocolate crinkle. As you can see from the recipe, it’s very simple, and something worth getting your kids involved with making. Something Santa would love for sure!

Chocolate Crinkles

A lovely, heritage recipe.  Great for holiday’s, or whenever.
Course Dessert
Cuisine Swiss
Keyword Cookies
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 3 hours
Total Time 3 hours 40 minutes
Servings 5 people


  • 2 eggs
  • 200 gr sugar fine
  • 125 gr almonds ground
  • 1/2 tsp cinnamon powder
  • 1/2 tsp vanilla sugar
  • 3 Tbs white flour
  • 125 gr chocolate grated
  • powder sugar to dust


  • Mix eggs and sugar and beat until if foams
  • Then add the rest of the ingredients in order.
  • Form from the mass about nut size balls and roll them in a bowl of powder sugar.
  • Then put them on a baking sheet to dry for about 2-4 hours.
  • Preheat the oven 150-170°C (low heat) and bake for about 20 minutes.
  • The balls should get some cracks and should be a little moist inside.
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