Ube crinkles

Chocolate crinkles are a type of Christmas cookie that have a chewy, brownie-like interior and a crisp exterior. They are covered in powdered sugar and primarily taste of chocolate. Chocolate crinkles may be made from cocoa powder or chocolate. Before baking, chocolate crinkles are typically refrigerated to prevent the dough being too sticky during handling. As they are baked, the surface breaks and the powdered sugar coating falls into cracks, an effect which gives the cookie its name. They are also known as black and whites and cookies in the snow. The powdered sugar's resemblance to snow has been credited as responsible for the cookie's popularity at Christmas. The first recipe for a chocolate crinkle was published in a Betty Crocker cookbook in the early 1950s; it credits Helen Fredell from Saint Paul, Minnesota for its creation.

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