Double chocolate crinckles!

Chewy, soft and oh so chocolatey, these little crinkles are bound to knock your socks off! With a little bit of time and a whole lot of love, these will surely outshine any other cookies you have made for your loved ones. Rich and decadent, like a brownie in the shape of a cookie, these will disappear as soon as they come out of the oven. That's a guarantee!

These chocolate cookies aren’t anything new or groundbreaking, the recipe originated in the first half of the 20th century in the home of Helen Fredell in St. Paul, Minnesota. After Helen served them to her, the recipe was spread around the world by the infamous Betty Crocker. This recipe has been improved and changed throughout the years by bakers everywhere.

Let's get baking!

Quick tutorial

Recipe card

Can the dough be prepared in advance?

Yes, you can freeze the dough for up to a month. Easiest way would be to make cookie dough balls and freeze them. IF it's frozen solid it's best to place in a lined baking tray then leave it at room temperature for about 15 minutes before baking.

What other ingredients can be added to the dough?

You can add roasted almonds or nuts if you prefer. White chocolate chips or and dried cranberries would pair well.

Author: Uthpala Nayanahari