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Crisp Chocolate Crinkle Cookies
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.
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Chill Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
5
dozen
Author
Melissa Williams | Persnickety Plates
Ingredients
2
cups
sugar
1
cup
brown sugar
packed
1 ½
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.
2 cups sugar,
1 cup brown sugar,
1 1/2 cups butter
Add in the melted & cooled chocolate, vanilla extract, and eggs. Blend well.
6 oz. unsweetened chocolate,
2 teaspoons vanilla extract,
3 eggs
Add the flour, baking soda, and salt. Mix well.
4 cups flour,
2 teaspoons baking soda,
1 teaspoon salt
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.
sugar
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:
1
g
|
Calories:
1542
kcal
|
Carbohydrates:
210
g
|
Protein:
19
g
|
Fat:
77
g
|
Saturated Fat:
47
g
|
Cholesterol:
245
mg
|
Sodium:
1450
mg
|
Potassium:
501
mg
|
Fiber:
8
g
|
Sugar:
123
g
|
Vitamin A:
1844
IU
|
Calcium:
117
mg
|
Iron:
11
mg