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chocolate crinkles

(3 ratings)
foxart58 avatar
Blue Ribbon Recipe by
Arlene Lickiss
@foxart58
Stafford, KS

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.

Blue Ribbon Recipe

Chocolate crinkles will be a pretty addition to your holiday cookie tray. With the cracked powdered sugar, the chocolate cookie peeks through and looks pretty. They're soft, chewy, and full of chocolate flavor. The cookie is not overly sweet, so rolling them in powdered sugar adds sweetness.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 2 dozen
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For chocolate crinkles

  • 1/3 c
    butter, softened
  • 1 c
    packed brown sugar
  • 1/2 c
    unsweetened cocoa powder
  • 1 tsp
    baking soda
  • 1/8 tsp
    sea salt
  • 1 lg
    egg
  • 1/3 c
    sour cream
  • 1 tsp
    Mexican vanilla
  • 1 1/2 c
    unbleached flour
  • 1/3 c
    semi-sweet mini chocloate chips
  • 1/2 c
    powdered sugar, for rolling dough balls

How To Make chocolate crinkles

Test Kitchen Tips
If you don't have Mexican vanilla, use pure vanilla extract. We used a cookie scoop to make uniform cookie dough balls.
  • Beat the butter.
    1
    Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  • Add the brown sugar, cocoa powder, baking soda, and salt.
    2
    Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.
  • Beat in egg, sour cream, and vanilla.
    3
    Beat in egg, sour cream, and vanilla until combined.
  • Blend in flour.
    4
    Beat in as much of the flour as you can with the mixer. Stir in the remaining flour with a wooden spoon.
  • Fold in chocolate chips.
    5
    Fold in chocolate chips.
  • Refrigerate the dough.
    6
    Refrigerate dough at least 1 hour.
  • Form dough into balls.
    7
    Preheat the oven to 350 degrees F. Form dough into 1 1/2 inch balls.
  • Roll balls in powdered sugar.
    8
    Place powdered sugar in a small bowl. Roll the balls in the powdered sugar coating them completely.
  • Place cookies on a baking sheet.
    9
    Place 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.
  • Cool cookies on a wire rack.
    10
    Cool 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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