I’m thrilled to announce this post was created in partnership with Reynolds Wrap®! All opinions are my own. #ReynoldsPartner
I am bringing you a fun and easy Chocolate Chip Crinkle Cookie recipe. A little unique of a cookie, they are the perfect balance of a crunchy outer edge and chewy center. This is easily accomplished by baking directly on Reynolds Wrap® Heavy Duty Foil and a technique while the cookies are in mid-cooking process. Not to mention, using Reynolds Wrap® Heavy Duty Foil makes cleanup a breeze, which means more time spent with family.
Why I love Reynolds Wrap® Heavy Duty Foil
Reynolds Wrap® Heavy Duty Foil is a durable and sturdy foil which is perfect for cooking with heavier foods since you don’t have to worry about breaking or tearing. It’s also great for baking, just like these cookies!
Reynolds Wrap® is high quality and safe to use for cooking, making the foil my go-to in the kitchen. It not only protects food over direct heat, but it may also help prevent freezer burn when wrapping foods for freezer storage. Isn’t that awesome!?
The new package is even easier to open now and has a tab that keeps the box fully closed for storing after use. The new color-coded look also makes it easier to find the product in the aisle when we are doing our shopping at Walmart, which I love! Look for the blue box for Reynolds Wrap® Heavy Duty Foil. It’s is also available in a wider 18-inch roll, great for larger foil packets.
Reynolds Wrap® is proudly made in the U.S.A., not too far from us over in Louisville, KY!
Let me know in the comments below why you love cooking with Reynolds Wrap® Heavy Duty Foil!
Chocolate Chip Crinkle Cookies Recipe:
Ingredients · (284 grams) 2 cups 1-1 Gluten Free Baking Flour - measure the flour to the exact amount of grams with a scale for the most accurate result.
· ½ teaspoon baking soda
· ¾ teaspoon fine sea salt
· 2 sticks (227 grams) unsalted butter - room temperature
· 1 3/8 cup 275 grams granulated sugar
· ¼ cup 50 grams packed brown sugar
· 1 large egg
· 1 tablespoon organic pure vanilla extract
· 2 tablespoons water · 7 ounces of chocolate chips or chunks of choice
· Reynolds Wrap® Heavy Duty Foil
· Cookie Sheets
1. In a small bowl, begin by whisking together the flour, baking soda, and sea salt.
2. In the bowl of a stand mixer, beat the butter on medium until creamy, about one minute.
3. Add the granulated and brown sugars then beat on medium speed until fluffy, roughly 2 to 3 minutes.
4. Add the egg, vanilla, and water. Mix on low to combine.
5. Add the flour mixture and mix on low until combined. Then turn speed on the mixer up to medium and beat for 30 seconds to activate the xanthan gum that is in the gf baking flour mix.
6. Stir in 6 ounces of your chocolate chips, reserving 1 ounce to push into the top of the dough balls.
7. Cover bowl with Reynolds Wrap® Heavy Duty Foil. Refrigerate dough for at least 30 minutes.
8. Preheat the oven to 350 degrees F and line two baking sheets with the foil, matte side up.
9. Form the dough into about ⅛ cup size rounded balls. Place 4 dough balls onto your Reynolds Wrap® Heavy Duty Foil lined baking sheet.
10. Bake for 8 minutes, until the cookies are puffing up slightly in the center. With your hot mitt, lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack so the edges of the cookies set and the inside “puffed up part” falls back down. After the cookies puff up again in roughly 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake about 15 minutes total, until the cookies have spread out and the edges are golden brown, but the centers are much lighter and not fully cooked.
11. Transfer the baking sheet to a wire rack. Let the cookies cool completely before you begin removing the cookies from the pan and onto another cooling rack. This part is important to wait until fully cooled so they won't break apart in the center.
12. Store leftover cookies in a bag or container to keep fresh, up to three days, then freeze. Enjoy!