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Chewy Crinkle Chocolate Chip Cookies

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Chewy Crinkle Chocolate Chip Cookies are gooey on the inside with that crinkly browned butter crisp edge on the outside – chewy & delicious!

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. Sarah Kieffer of the Vanilla Bean Baking Blog made these cookies popular year ago – I have slightly tweaked the recipe after a couple tests and wanted to make it as easy and delicious for you as possible. 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.

Using Chocolate Bars not Chips

It is important to use chopped chocolate bars in these Crinkle Chocolate Chip Cookies – if you use chocolate chips they won’t be flat in the cookie and they will keep the cookie from getting it’s signature flat crinkle shape and texture.

You can use dark chocolate or a combination of dark and milk chocolate. I like to use both. These 70% Lindt Chocolate bars work great. I use them in this recipe and love how they melt. Trader Joe’s and Cadbury also have great Dark Chocolate.

For milk chocolate, I love these Cadbury Milk Chocolate Dairy Milk bars – they melt really well. I use them in combination typically with Lindt or Trader Joe’s Dark Chocolate.

These Chewy Crinkle Chocolate Chip Cookies have almost a caramel flavor because the butter really browns during the cooking process. I love how the butter browns the edges in the baking process – and gives the edges so much flavor!

Chewy Crinkle Chocolate Chip Cookies

Chewy Crinkle Chocolate Chip Cookies are gooey on the inside with that crinkly browned butter crisp edge on the outside – chewy & delicious!
Makes 12 large cookies.
Prep Time 20 minutes
Cook Time 19 minutes
Serving Size 12


  • parchment paper
  • rimmed baking sheets
  • 1/3 cup cookie scoop (or 1/3 cup measuring cup for scooping cookies)


  • 2 cups all purpose flour (**for high altitude baking, add an extra 1/3 c. flour)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, softened (1 cup)
  • cups white sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 1 egg white
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped chocolate (about two 3.5 oz. bars) – I use a combination of dark and milk chocolate (chopped chocolate bars work better than chocolate chips in this recipe to keep the cookies flat)
  • flake salt for topping


  • Preheat oven to 370°F. Line a baking sheet with parchment paper and set aside.
  • Mix dry ingredients and set aside. 
  • Cream butter with sugars in a mixer. Add remaining wet ingredients.
  • Slowly add dry ingredients then chocolate, including the chocolate powder/dust. (It's okay if some of the chopped chocolate cracks in the mixer. It will spread nicely throughout the cookies.)
  • With a large cookie scoop measuring 1/3 cup in size (or a 1/3 cup measuring scoop), scoop large rounds of the cookie dough onto parchment lined sheet (only do 4-6 cookies per baking sheet).
    Freeze on cookie sheet for exactly 15 minutes before baking.
  • After 15 minutes of freezing, remove from freezer and bake at 370°F for 10 mins to start.
    After this amount of time, the cookies should look like a puff in the center that's still uncooked, with the sides getting thin and oozing out. After 10 minutes, take the pan out, and lift several inches above the stovetop, then drop onto stove surface. This will give the cookies their signature crinkle edge.
  • Return pan to oven again and set timer for 3 minutes. Close the oven and bake for 3 more minutes, then remove and drop pans again. Do this 2-3 times until the total baking time equals 16-19 minutes, and the edges of the cookies are golden brown.
    *Note: you want the center of the cookies to be a lighter color and not fully cooked. They will get gooey as they cool on the pan, and this will allow a crispy golden edge with a chewier center of the cookie.
    **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 flake salt.
    Let set for 3-4 minutes then enjoy!


*A note about appearance of the cookies – if you want the center of the cookie to have a large pool of chocolate, be sure to put a piece of the chopped chocolate directly on top of each scooped cookie dough ball before freezing. This will melt into the center of the cookie as it bakes.
I have made them with and without chocolate in the center and they taste great both ways!

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!

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  1. 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!

    1. 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!!

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