Chocolate Chip Crinkle Cookies
Soft, chewy and insanely delicious! You need to make these Chocolate Chip Crinkle Cookies right now!
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 12 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.
Notes
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.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until light golden brown.
Nutrition
Calories: 323kcalCarbohydrates: 51gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 262mgPotassium: 49mgFiber: 1gSugar: 33gVitamin A: 307IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg
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