Chocolate Chip Crinkle Cookies
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This recipe for Chocolate Chip Crinkle Cookies takes classic chocolate chip cookies and combines it with everyone's favorite Chocolate Crinkle Cookies for an insanely delicious soft and chewy cookie!
If you love crinkle cookies, be sure to try my classic Chocolate Crinkle Cookies, Chocolate Crinkle Biscotti, or my Pumpkin Spice Crinkle Cookies.
Table of Contents
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!
The secret to perfect crinkle cookies is rolling the cookie dough in cane sugar and then 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!
If you love soft and chewy cookies, you'll love this recipe. If you love crinkle cookies, you'll love this recipe. 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!
There seems to be a crinkle cookie for all flavors – Chocolate Crinkle Cookies, Pumpkin Spice Crinkle Cookies, Easy Gingerbread Crinkle Cookies and even more. However, I have never seen a Chocolate Chip Crinkle Cookie before. I even did a quick Pinterest search, and nothing came up.
So, this recipe is either going to not get any views because no one wants a Chocolate Chip Crinkle Cookie, or it's going viral. I hope the latter, because these Chocolate Chip Crinkle Cookies are insanely good! They are soft, chewy, full of mini chocolate chips, and coated in that extra sweet powdered sugar. Delaney is obsessed with them, and if you know Delaney, you know he's so picky and very critical of the things I make. And if it's really good, he says don't share with anyone and that's what he said about these!
Why You'll Love This Recipe
Combines Two Classics: This recipe for Chocolate Chip Crinkle Cookies 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! I'm obsessed with the Organic Mini Dark Chocolate Chips from Nuts.com as they are vegan, soy free, and have no stabilizers, which makes them an amazing chocolate for literally anything!
Ingredients
Salted Butter: The first ingredient in these Chocolate Chip Crinkle Cookies is organic salted butter. My favorite is Organic Valley, and my next favorite is Costco, which is what I buy when I can't get Organic Valley.
Cane Sugar: I usually use Costco Organic Cane Sugar as they have the 10-pound bags. And that's what I used in this recipe. You can also use Wholesome, Florida Crystals, or even O Organics from Vons!
Dark Brown Sugar: I will always make my own Homemade Dark Brown Sugar, and that's what I used in this recipe.
Vanilla Extract: Simply Organic Vanilla Extract is my favorite vanilla extract, and it's what I used in these cookies. I find it has the most pure vanilla flavor.
Eggs: My favorite eggs are Organic Valley, but any large organic eggs will do.
All Purpose Flour: I used Cairnspring Mills Organic All Purpose Flour in this recipe. Other brands I like and that will work are Giusto's, Central Milling, King Arthur, and even the O Organics from Vons.
Baking Powder: I use aluminum free baking powder, from Frontier Co-Op.
Baking Soda: I use aluminum free baking soda, from Frontier Co-Op.
Mini Chocolate Chips: I used organic mini chocolate chips from Nuts.com for this recipe, I love their mini chocolate chips!
Powdered Sugar: I used Florida Crystals Organic Powdered Sugar for dipping, but Wholesome is also great and will work well.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
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, egg yolk, flour, baking powder, baking soda, and salt in that order. Mix on low until combined into a dough. Add the mini chocolate chips and mix on low to combine.
Step 3
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, spacing them at least 1-inch part.
Step 4
Bake for 15 to 17 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).
FAQ's
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.
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!
Chocolate Chip Crinkle Cookies will last for up to 7 days if stored in an airtight container. They will last even longer if you freeze them (up to 1 month). Just be sure to put them in an airtight container before freezing. Just thaw, and eat!
Craving More?
Chocolate Chip Crinkle Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
- 298 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 (sifted)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- 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, egg yolk, flour, baking powder, baking soda, and salt in that order. Mix on low until combined into a dough. Add the mini chocolate chips and mix on low to combine.
- 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, spacing them at least 1-inch part.
- Bake for 15 to 17 minutes, or until lightly golden brown. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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