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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
Servings 12

Equipment

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

Ingredients

  • 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)
  • 1¼ 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

Instructions

  • 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!

Notes

*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!