For as long as I can remember, I’ve equated these chocolate crinkle cookies with Christmas. My mom baked dozens upon dozens of Christmas cookies each holiday season, but chocolate crinkles were the cookie I looked forward to the most.
Fresh from the oven with a crispy, crackled outside and a chewy, rich and chocolatey inside or days later with a cold glass of milk, they’re guaranteed to please!
The chocolate crinkle cookie recipe is super simple to make, but as with all simple recipes, it’s important to use top quality ingredients for the best results whenever you can. Real vanilla extract and Scharffen Berger Chocolate are pantry staples for me, but if nothing else, simply use the best quality you can afford.
Outside of the ingredients, the most important step in making chocolate crinkles is to make sure your dough is thoroughly chilled. When it’s first mixed up, it will still be fairly runny, but after a few hours in the refrigerator it will be the perfect consistency to form into balls for baking. Be sure to chill the dough in between batches for consistent results.
By the way, you can even freeze this cookie dough to bake it later! If you’re curious, read this post on how to freeze cookie dough…
PRO TIP: I love using Silpat non-stick mats to line my baking pans rather than greasing them. My cookies are guaranteed not to stick, and they make cleanup a breeze!