Easy, Delicious Chocolate Crinkle Cookies
These soft and fudgy chocolate crinkle cookies are a foolproof, classic holiday treat that’s almost as fun to make as it is to eat!
If you haven’t had them before chocolate crinkle cookies are soft brownie-like and so rich. Some people think they’ll be crunchy or crisp because of the exterior but that isn’t the case!
Full Recipe:
These chocolate crinkles are great over the holidays but you can freeze them and have a special treat whenever you have a chocolate craving, they don't have to be just Christmas cookies!
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CHEWY CHOCOLATE CHIP COOKIES (1 Secret Ingredient)
Chocolate chip cookies that are high protein, low calorie, and extra CHEWY all because of 1 secret ingredient!
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Ingredients you’ll need in pinned comment!
Calories & Macros:
Whole Batch:
215 Calories
22g Protein // 25g Carbs // 4g Fat
Per Cookie (Makes 8):
27 Calories
3g Protein // 3g Carbs // .5g Fat
** Bake @ 350°F for 6-8 minutes
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Links:
Lily’s Lower Calorie Chocolate Chips:
Erythritol/Sugar Replacement Sweetener:
Sugar-Free Maple Syrup:
Food Scale:
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How to Make the Perfect Chocolate Chip Cookie ... Even Better? | Vaughn Vreeland | NYT Cooking
Vaughn is back! And he’s making one of the most iconic New York Times recipes in the database: Jacques Torres’s Chocolate Chip Cookies, as adapted by David Leite. With five stars and nearly 15,000 reviews, this may just be the platonic ideal of a chocolate chip cookie. But as with any popular recipe, there are endless possible twists. Is it worth it to chill the dough or use different types of flours? How do variations suggested in the comments hold up? Vaughn investigates.
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Chocolate Chip Cloud Cookies
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue clouds just melt in your mouth.
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Cloud Cookies Recipe - Jennifer Garner's Chocolate Chip Cookies | Pretend Cooking Show
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KitchenAid® 7 Quart Bowl-Lift Stand Mixer:
KitchenAid Sifter and Scale attachment:
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Cloud Cookies by @sarabethsnyc (instagram)
Ingredients:
- 1 ⅓ cup superfine sugar
- 1 ⅓ cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, at room temp, cut into ½ in cubes
- 2 large eggs, at room temp, beaten
- 2 cups unbleached all-purpose flour
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- 2 cups toasted sliced almonds
- 2 cups chocolate chips
.
Directions:
1. Position racks in center and top third of oven and preheat to 350°. Line three half-sheet pans with parchment paper.
2. Rub sugar and brown sugar together through a coarse wire-mesh sieve into a medium bowl; set aside. (You can use your @kitchenaidusa Sifter + Scale attachment here on white sugar!)
3. Beat butter in the bowl of your KitchenAid 7 Qt Bowl Lift Stand Mixer fitted with the paddle attachment on high speed until smooth, ~1 min. Gradually add sugar mixture, then vanilla. Beat, occasionally scraping the bottom/sides of the bowl, until mixture is pale yellow and light textured, ~5 mins. Gradually beat in eggs.
4. Sift flour, baking soda & salt together into a medium bowl. With mixer on low, add dry ingredients mixing just until each addition is incorporated. Add almonds and chocolate chips and mix until just combined.
5. Using a 2 inch diameter ice cream scoop, portion the batter onto the prepared pans and slightly flatten each ball of dough. Bake two of the pans of cookies, switching position of the pans from top to bottom and front to back about halfway through baking, until cookies are evenly golden brown, ~15-18 mins. During the last 3 mins, rap each pan on the rack. The cookies will deflate and their signature cracks will appear on the tops. Repeat with third pan. Cool on pans.
6. Yum!
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LET'S MAKE CLOUD COOKIES | Kristin's Kitchen
Today I'm making the world's fluffiest cookies! I’ve always wanted to try this recipe - ENJOY!
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Oh, Christmas Tree by Kevin MacLeod
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“Now may the Lord of peace himself give you his peace at all times and in every situation. The Lord be with you all.” 2 Thessalonians 3:16