chocolate crinkles
(2 ratings)
I tried many recipes for these cookies and finally, here is the winner! Soft and very chocolaty, perfect for any choc-o-holic. Place baked cookies in layers separated by waxed paper in a covered airtight container to store. Store at room temperature for up to 1 week or freeze for up to 3 months. For a variation, add 1 tsp of cinnamon and/or coffee powder. Finely chopped pecans or walnuts are good additions, too.
(2 ratings)
yield
2 dozen
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
Ingredients For chocolate crinkles
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1/3 cbutter, softened
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1 cpacked brown sugar
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1/2 cunsweetened cocoa powder
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1 tspbaking soda
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1/8 tspsea salt
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1 lgegg
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1/3 csour cream
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1 tspMexican vanilla
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1 1/2 cunbleached flour
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1/3 csemi-sweet mini chocloate chips
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1/2 cpowdered sugar, for rolling dough balls
How To Make chocolate crinkles
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1Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
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2Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.
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3Beat in egg, sour cream, and vanilla until combined.
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4Beat in as much of the flour as you can with the mixer. Stir in the remaining flour with a wooden spoon.
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5Fold in chocolate chips.
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6Refrigerate dough at least 1 hour.
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7Preheat the oven to 350 degrees F. Form dough into 1 1/2 inch balls.
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8Place powdered sugar in a small bowl. Roll the balls in the powdered sugar coating them completely.
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9Place balls 2 inches apart on a cookie sheet sprayed with cooking spray or lined with parchment paper. Bake for 8 to 10 minutes or until the edges are firm. Do not overbake.
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10Cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack and cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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