I was craving cookies after being out of town for so long with traveling to Organic Valley, and then taking our road trip to get John John right after. So, when I got home and actually had a minute, I knew I wanted to bake some good old fashioned cookies.
But, of course I wanted to bake something new, haha! I was craving chocolate chip, and while I usually would have made my Eggless Chocolate Chip Cookies – we actually had no milk in the house surprisingly. So, I decided to try something new. And I came up with these Chocolate Chip Crinkle Cookies.
There seems to be a crinkle cookie for all flavors – Chocolate Crinkle Cookies, Pumpkin Spice Crinkle Cookies – and lemon, gingerbread – you name it. 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, haha.
Ingredients for Chocolate Chip Crinkle Cookies
Organic 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.
Organic 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!
Organic Dark Brown Sugar I usually make my own dark brown sugar (recipe inside my book Cookies for Everyone), and that’s what I used in this recipe. However, if you are going to buy it, then Wholesome is my favorite.
Organic 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.
Organic Eggs My favorite eggs are Organic Valley, but any large organic eggs will do.
Organic All Purpose Flour I used Central Milling Organic All Purpose Flour in this recipe. Other brands I like and that will work are Guisto’s, 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.
Fine Sea Salt I use a fine sea salt from Frontier Co-Op.
Organic Mini Chocolate Chips I used organic mini chocolate chips from Nuts.com for this recipe, I love their mini chocolate chips!
Organic Powdered Sugar I used Florida Crystals Organic Powdered Sugar for dipping, but Wholesome is also great and will work well.
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 powdered sugar. This is the secret trick to getting perfect crinkle cookies. You roll the cookie dough in cane sugar first, as it helps create a barrier for the powdered sugar to stick to. Otherwise, if you just roll them in powdered sugar, it will evaporate or melt into your cookie dough as it bakes. 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!
Can I use regular sized chocolate chips in these crinkle cookies?
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.
How do you store Chocolate Chip Crinkle Cookies?
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!
How long do Chocolate Chip Crinkle Cookies last?
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!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Chip Crinkle Cookies
Soft, chewy and insanely delicious! You need to make these Chocolate Chip Crinkle Cookies right now!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic dark brown sugar
1 teaspoon organic vanilla extract
2 organic large eggs
1 organic large egg yolk
298 grams (2 1/3 cups) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
170 grams (1 cup) organic mini chocolate chips
57 grams (1/4 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar, sifted
- 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.
- Gluten Free — Replace the all purpose flour with 310 grams (2 cups) organic gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until light golden brown.
Did you like this post?
Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!