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Crisp Chocolate Crinkle Cookies

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Crisp Chocolate Crinkle Cookies – a beautiful but simple chocolate cookie with crisp edges and a chewy center. This chocolate crinkle cookie recipe will quickly become a staple in your cookie jar and for the holidays.

closeup of single chocolate crinkle cookie on buffalo plaid plate

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CHOCOLATE CRINKLE COOKIES

I am obsessed with these chocolate cookies. I think they’re so pretty! Look at those crinkles <heart eyes>

Some of my husband’s coworkers  deemed them the “best ever” chocolate cookies so I think you’ll like them, too.

I think the crinkles are gorgeous. Can a crinkle be gorgeous? I think so. Ok, I’ll stop talking about the crinkles.

pile of chocolate cookies

This chocolate crinkle cookie recipe is made with butter and melted chocolate instead of cocoa powder. I like to buy the unsweetened Ghirardelli baking bars.

CHOCOLATE CRINKLE COOKIES INGREDIENTS

  • Sugar – granulated white sugar
  • Brown Sugar – light or dark brown sugar, packed
  • Butter – softened to room temperature
  • Chocolate – unsweetened chocolate, melted & cooled
  • Vanilla Extract – try to use a good vanilla extract and not imitation
  • Eggs – large eggs
  • Flour – all purpose white flour
  • Baking Soda – for rise
  • Salt – for balance
  • Sugar – just used to roll the cookies

two stacks of chocolate cookies

WHAT ARE CRINKLE COOKIES

Not to be confused with a thick, soft & chewy cookie, these chocolate crinkle cookies have crisp edges and a chewy center, thanks to the brown sugar. A subtle chocolate flavor and beautiful crinkles.

HOW TO MAKE CHOCOLATE CRINKLE COOKIES

First, to a large bowl, add the sugar, brown sugar, and butter and beat with a hand mixer on medium until light and fluffy.

Next, Pour in the melted and cooled chocolate, vanilla extract, and eggs. Blend well.

Then, add in the flour, baking soda, and salt and mix until just combined.

Cover the dough with plastic wrap and refrigerate for about an hour so the dough is easier to handle.

When you’re ready, after your dough is chilled, preheat your oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.

Then, use a medium cookie scoop to scoop dough into approximately 1.5″ ball, then roll in sugar and place on the prepared baking sheets, about 3″ apart.

Finally, bake for 8-12 minutes or until just set. Cool on the baking sheets for one minute and then move to a wire rack to finish cooling. The cookies will flatten and crinkle as they cool.

overhead shot of chocolate cookie on buffalo plaid red plate

NEED MORE CHOCOLATE COOKIES IN YOUR LIFE? TRY THESE:

TOOLS FOUND ON AMAZON TO HELP YOU MAKE THESE COOKIES:

stack of chocolate cookies on buffalo plaid plate

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closeup of single chocolate crinkle cookie on buffalo plaid plate

Crisp Chocolate Crinkle Cookies

Melissa | Persnickety Plates
Crisp Chocolate Crinkle Cookies - a beautiful but simple chocolate cookie with crisp edges and a chewy center. This chocolate crinkle cookie recipe will quickly become a staple in your cookie jar and for the holidays.
4.41 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 5 dozen
Calories 1542 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe from a really old Pillsbury cookbook

Nutrition

Serving: 1gCalories: 1542kcalCarbohydrates: 210gProtein: 19gFat: 77gSaturated Fat: 47gCholesterol: 245mgSodium: 1450mgPotassium: 501mgFiber: 8gSugar: 123gVitamin A: 1844IUCalcium: 117mgIron: 11mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published December 16, 2015

 

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  1. Sarah E. says

    I love the crinkles – reminds me of how my mom’s molasses cookies look! I bet they are super delicious too – can’t wait to make them 🙂

    • Melissa Williams says

      Thanks, Sarah! They were really good & I’m obsessed with the crinkles – they’re so pretty to me. haha

  2. Julie says

    4 stars
    I love how such simple ingredients yields such a beautiful cookie!

  3. Tracy Hood says

    What kind of flour?

    • Melissa Williams says

      All purpose white flour (it says in the ingredient list).

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