Chocolate Chip Crinkle Cookies
Two favorites wrapped up into one — chocolate chip plus crinkle cookies. This recipe for Chocolate Chip Crinkle Cookies takes classic chocolate chip cookies and combines it with everyone's favorite crinkle cookie for an insanely delicious soft and chewy cookie!
If you love soft and chewy cookies, be sure to check out Double Chocolate Pumpkin Cookies, Vegan Raspberry Chocolate Chip Cookies, Caramel Chocolate Chip Cookies with Homemade Caramel, or Eggless Oatmeal Cranberry Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Chocolate Chip Crinkle Cookies
- Ready In: 30 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, dark brown sugar, all purpose flour, mini chocolate chips
- Flavor Profile: chocolate chip with the signature sweet crinkle top
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: tender, soft, chewy crinkled chocolate chip cookies
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Why You'll Love This Recipe
- Combines Two Classics: This recipe for Chocolate Chip Crinkle Cookies is so much fun because it combines two classics — traditional soft and chewy chocolate chip cookies and crinkle cookies. You get the best of both in one cookie!
- Soft & Chewy: These Chocolate Chip Crinkle Cookies are soft and chewy.
- Mini Chocolate Chips: I use mini chocolate chips in this recipe which means you get more chocolate in every bite!
- Quick and Easy: In 30 minutes you can be enjoying freshly baked cookies!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What is a Chocolate Chip Crinkle Cookie?
- Ingredients
- Secret to Perfect Crinkle Cookies
- Baker’s Tips
- How to Make Chocolate Chip Crinkle Cookies
- Chocolate Chip Crinkle Cookies FAQ’s
- Serving Ideas
- More Chocolate Chip Cookies
- Chocolate Chip Crinkle Cookies
- The Bake Shop
What is a Chocolate Chip Crinkle Cookie?
A Chocolate Chip Crinkle Cookie is a chocolate chip cookie that is rolled in cane sugar and then rolled in powdered sugar. As the cookies bake and expand in the oven it creates crinkles in the dough where there are portions covered in powdered sugar and crinkles where it splits. This results in a crinkle effect as the cookie spreads in the oven which creates those creases and parts of cookie that are covered in powdered sugar for the iconic crinkle cookie look!
There seems to be a crinkle cookie for all flavors — Mexican Hot Chocolate Crinkle Cookies, Pumpkin Spice Crinkle Cookies, and even more. However, I have never seen a Chocolate Chip Crinkle Cookie before. If you love soft and chewy cookies, you'll love these organic cookies. If you love crinkle cookies, you'll love these cookies. And, if you love chocolate chip cookies, then you will love this recipe! I can't believe no one else is making Chocolate Chip Crinkle Cookies because they are so insanely delicious!
Ingredients
- Butter: The first ingredient in these organic cookies is salted butter. Make sure it's soft and at room temperature. If you want to use unsalted butter, you can, just add 1/4 teaspoon of salt to the recipe.
- Dark Brown Sugar: I will always make my own Homemade Dark Brown Sugar, and that's what I used in this recipe.
- Vanilla Extract: Use a high quality pure vanilla extract, not imitation, for the best flavor. I always use Simply Organic, it's a favorite of mine and what I used at my bakery.
- Mini Chocolate Chips: I used organic mini dark chocolate chips from Nuts.com for this recipe, I love their mini chocolate chips! But, you can also use regular size chocolate chips as well. You can also use smi sweet chocolate chips or even bittersweet chocolate if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Secret to Perfect Crinkle Cookies
The secret to perfect crinkle cookies is rolling the cookie dough in cane sugar and then in powdered sugar. If you only roll it in powdered sugar, it will just evaporate in the oven. Rolling them in cane sugar first gives that powdered sugar something to stick to so it can't just melt into the cookie. No matter what flavor of crinkle cookies you're making, this step is key!
Baker's Tips
- Always use a scale for the best results.
- I use dark brown sugar for a richer flavor, but if you only have light brown that also works the flavor just won't be as dark.
- Rolling in cane sugar first, then powdered sugar is key to get the iconic crinkle without having the powdered sugar melt in the oven. So, don't skip the cane sugar step here!
- You can round out the cookies immediately after coming out of the oven using a cookie cutter or glass (watch the video!) for perfectly round cookies.
- Be sure to store in an airtight container to stay fresh.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Gluten Free — Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend, I tested these with Namaste Organic Perfect Flour Blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until light golden brown.
How to Make Chocolate Chip Crinkle Cookies
- Line 2 baking sheets with parchment paper. Preheat the oven to 375°F. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract.
- Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, baking powder, baking soda, and salt in that order.
- Mix on low to combine the flour mixture until combined into a smooth cookie dough.
- Add the mini chocolate chips and mix on low to combine into the cookie batter.
- In two small bowls, add the cane sugar in one and powdered sugar in the other for the topping. Using your hands form the dough into 24 balls, roll each ball into the cane sugar first, then into the powdered sugar. Place each dough ball on the prepared baking sheets equal distance apart, I like to space them at least 1-inch part.
- Bake for 14 to 16 minutes, or until lightly golden brown. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Chocolate Chip Crinkle Cookies FAQ's
Crinkle cookies crack on the top because they are rolled in powdered sugar before baking. As they bake and expand in the oven, they form crinkles in the center of the cookies, breaking up the powdered sugar to reveal some of the cookie underneath as it rises and grows in the oven.
The trick to perfect crinkle cookies is rolling the cookie dough in cane sugar first, then rolling it in powdered sugar. The cane sugar helps create a barrier so the powdered sugar doesn't just melt into the cookie as it bakes. This ensures that the powdered sugar stays white and you have that contrast of powdered sugar to cookie when they come out of the oven.
If you skip the step of rolling cookie dough in cane sugar first (before the powdered sugar) then the powdered sugar will just melt into the cookies as they bake and they will not have that signature crinkle top.
If you didn't roll the cookies in cane sugar first, before the powdered sugar, then that powdered sugar will just melt into the cookie dough as it bakes. This step is crucial, don't skip it.
This recipe does not need chill time making them quick and easy!
You can definitely use regular sized organic chocolate chips in this recipe as well. You can use the same amount whether you use mini chocolate chips or regular chocolate chips.
You can use a cookie cutter (or glass) and round them out after baking for perfectly round cookies. I always do this!
Incorrect measuring most likely. If you have too much flour, the cookies won't spread. Or even possibly if you used eggs that were too small, this can also happen. Be sure to use a digital food scale for the best results and use large eggs. If your eggs seem small, you can weigh them. One large egg should weigh 50 grams. So, for this recipe, you'll 100 grams of beaten egg. If you have more, simply store in an airtight container in the fridge. You can use them for breakfast or you can even cook them up in some olive oil and use as a food topper for your dog!
When they are cracked and dry on the top and golden brown around the edges, they are done.
Yes, they will be incredibly soft when they come out of the oven. I like to round them out using a cookie cutter around the edges of the cookies at this stage as they are so soft you can thicken them and get perfectly round cookies. Be sure to watch the video so you can see what I'm talking about! You then want to let them cool completely on the cookie sheet before moving or transferring.
Store in an airtight container to keep them soft and chewy.
Chocolate Chip Crinkle Cookies will last for up to 7 days if stored in an airtight container (but I think they taste best within a few days of baking). They will last even longer if you freeze them (up to 3 months). Just be sure to put them in an airtight container before freezing. Just thaw, and eat!
Chocolate Chip Crinkle Cookies are soft and chewy, so they are best kept in an airtight container. This can be a Tupperware, ziploc bag, or even a cake dome!
Yes, store in an airtight container in the freezer for up to 3 months.
Serving Ideas
- These are best with a big glass of milk!
- Cozy up with Coconut Hot Chocolate, Chai Tea Hot Chocolate, or Creamy Dark Hot Chocolate With Homemade Whipped Cream.
- These are a wonderful addition to DIY Christmas Cookie Box as they are such a crowd pleaser!
- Because these are soft and chewy, they are great for ice cream sandwiches. Try them with Raspberry Chocolate Chip Ice Cream Without Eggs, Cookies and Cream Coffee Ice Cream, Organic Rocky Road Ice Cream, or Salted Caramel No Churn Ice Cream.
- Add as a topper on top of fro yo like Homemade Mint Chocolate Chip Fro Yo or Healthy Homemade Cherry Frozen Yogurt.
- Make into soft baked sandwich cookies by filling them with Caramel Buttercream Frosting, Vanilla Bean Buttercream Frosting, or Easy Homemade Cream Cheese Frosting.
More Chocolate Chip Cookies
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Chocolate Chip Crinkle Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 170 grams mini dark chocolate chips
Topping
- 57 grams cane sugar
- 71 grams powdered sugar
Instructions
- Line 2 baking sheets with parchment paper. Preheat the oven to 375°F.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, baking powder, baking soda, and salt in that order. Mix on low to combine the flour mixture until combined into a smooth cookie dough.
- Add the mini chocolate chips and mix on low to combine into the cookie batter.
- In two small bowls, add the cane sugar in one and powdered sugar in the other for the topping. Using your hands form the dough into 24 balls, roll each ball into the cane sugar first, then into the powdered sugar. Place each dough ball on the prepared baking sheets equal distance apart, I like to space them at least 1-inch part.
- Bake for 14 to 16 minutes, or until lightly golden brown. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always use a scale for the best results.
- I use dark brown sugar for a richer flavor, but if you only have light brown that also works the flavor just won't be as dark.
- Rolling in cane sugar first, then powdered sugar is key to get the iconic crinkle without having the powdered sugar melt in the oven. So, don't skip the cane sugar step here!
- You can round out the cookies immediately after coming out of the oven using a cookie cutter or glass (watch the video!) for perfectly round cookies.
- Be sure to store in an airtight container to stay fresh.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Gluten Free — Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until light golden brown.
Nutrition
The Bake Shop
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These cookies are so good they deserve their own adjective, they are “CRINKALICIOUS”!
haha, love it! So glad you enjoyed!