Crisp Chocolate Crinkle Cookies – a beautiful but simple chocolate cookie with crisp edges and a chewy center.
Are you ready for more cookies?? Last week, I showed you the cookies I made for a virtual recipe swap. Today, I’m going to show you the cookies I actually mailed for the 5th annual Great Food Blogger Cookie Swap. This is my third year participating in this cookie swap that partners with and raises money for Cookies for Kids’ Cancer. It is a great cause and a lot of fun.
Like I mentioned last week, I actually made two batches of cookies to mail off this year. The first set, Sprinkled Chocolate Fudge Cookie Bites, were really good, but they just didn’t fill up the cookie tin I bought so I made this batch at the last minute and sent both. My husband’s coworkers got the extras and deemed them the “best ever” chocolate cookies so I think you’ll like them.
I think the crinkles are gorgeous. Can a crinkle be gorgeous? I think so.
I sent them off to Mary, Rebekah, and Julie – hopefully they arrived in tact and they enjoyed them!
I received some really good cookies from Lynda of Southern Kissed who sent Toasted Pecan Crackles, Jamie from The Gaited Baker, and Justina of Fail Sweetly who sent Sorghum Ginger Cookies – thank you, ladies! Getting mail in general makes me happy but cookie mail really is the best.
Crisp Chocolate Crinkle Cookies
- 2 cups sugar
- 1 cup brown sugar packed
- 1 1/2 cups butter softened
- 6 oz. unsweetened chocolate melted & cooled
- 2 teaspoons vanilla extract
- 3 eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- sugar for rolling
- In a large bowl, add the sugar, brown sugar, and butter. Beat on medium speed until light and fluffy.
- Add in the melted & cooled chocolate, vanilla extract, and eggs. Blend well.
- Add the flour, baking soda, and salt. Mix well.
- Cover with plastic wrap and refrigerate for about an hour so the dough will be easier to handle.
- After chilling, preheat your oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.
- Use a medium cookie scoop to scoop dough into balls (approx. 1 1/2" balls). Roll in sugar. Place on prepared cookie sheets, about 3" apart.
- Bake for 8-12 minutes or until just set. Cool 1 minute on baking sheets then remove to a wire rack to cool. Cookies will flatten and crinkle.
Recipe from a really old Pillsbury cookbook
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