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Chewy Crinkle Chocolate Chip Cookies
Recently I decided it wasn’t good enough to have just one good chocolate chip cookie recipe. I need several to choose from depending on the mood I’m in. I need a classic tried and true cookie (find mine here), I need a thick recipe with nuts and crunch and heartiness (fine those here), I need a good chocolate chip cookie bar that’s chewy and thick – these are also really fast when I’m in a rush (find my chocolate chip cookie bars here)… and lately I’ve been feeling like I really needed a thin, crinkly dark chocolate chip cookie with edges that brown so you get that rich flavor on the sides with a gooey center. Topped with some cracked sea salt these Chewy Crinkle Chocolate Chip Cookies are just what I’ve been needing to round out my cookie collection.
Chewy Crinkle Chocolate Chip Cookies
- 2 c all purpose flour (**for high altitude baking, add an extra 1/3 c. flour)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 sticks unsalted butter
- 1 1/2 c white sugar
- 1/4 c brown sugar packed
- 1 egg
- 1 egg white
- 1 tsp vanilla extract
- 1 1/2 c round chocolate baking discs
- sea salt for topping
Preheat oven to 375 degrees. Mix dry ingredients and set aside.
Cream butter with sugars in a mixer. Add remaining wet ingredients. Slowly add dry ingredients then chocolate. (It's okay if some of the chocolate baking discs crack in the mixer.)
Scoop 2-3 tbsp of cookie dough at a time into large balls on baking sheet (cookie scoops work best). A 2-3 tbsp. cookie scoop works great. (If you have a sil-pat baking mat, they are nice to use for this recipe. They keep the chocolate from sticking to the pan.)
Freeze on cookie sheet for 30+ minutes before baking. You want the dough to be really frozen, and hard to the touch before baking.
Bake at 375 for 5 mins to start - after this amount of time, the cookies should look like a hump in the center that's still uncooked, with the sides getting thin and oozing out. Once you see this, take the pan and lift several inches above rack in oven, then drop onto oven rack.
Close oven again and set timer for 1 minute. Every 1 minute open oven and drop pan again until edges crinkle several times. Remove from oven once edges are crinkled & brown and center is still gooey. Total time will be about 10 minutes.
**Don’t over cook the center or cookies will be too hard. You want the center to look undercooked and the edges brown.
Once you remove drop again onto your stovetop for one last crinkle. Sprinkle each cookie with a little sea salt.
Let set for 3-4 minutes then enjoy!
These Chewy Crinkle Chocolate Chip Cookies have almost a nutty flavor because the butter really browns during the cooking process. They are also made with chocolate baking discs which flatten out and keep the cookie thin (try to use these if you can – don’t use chocolate chips!). I used these dark chocolate melting discs and they were amazing. The secret is to drop the pan down on the oven rack about 4 times during the cooking process. It sounds crazy but trust me, it results in those delicious crinkles on the side. Also be sure to take them out when the inside is still gooey! You don’t want the whole cookie crispy – just the edges.
Let me know if you make these Chewy Crinkle Chocolate Chip Cookies – they are amazing!
Tag me with photos @plumstreetcollective on Instagram. Thanks for reading!
This post contains affiliate links, however all ideas and opinions are my own.
Hi! Saw you make these on studio 5…I had to get the recipe to try! Just a question: I thought you had mentioned brown butter in the recipe. And if so, how do you do that for the recipe? Maybe I heard wrong? Thank you! Can’t wait to try!
Plum Street Prints says
So sorry for the confusion! I mentioned that once the butter cooks at a really hot temperature it gets the edges brown which tastes like brown butter! But no, you don’t have to make brown butter to make the batter. Hope that makes sense!!