Get ready to transform your baking game with these irresistible Chewy Crinkle Chocolate Chip Cookies that promise to be the most Instagram-worthy treat in your recipe collection! Imagine biting into a cookie with a perfectly crackled exterior that gives way to a soft, gooey center studded with rich chocolate chips - this isn't just a cookie, it's a dessert masterpiece that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour and baking soda until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips using a spatula, distributing them evenly throughout the dough.
- Place the powdered sugar in a separate shallow bowl. Using a cookie scoop or spoon, portion out the cookie dough into roughly
- 5-inch balls.
- Roll each dough ball completely in powdered sugar, ensuring a thick, even coating that will create the signature crinkle effect.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender.
- Powdered Sugar Coating: Roll generously in powdered sugar for that signature crinkle look - the more, the better!
- Slightly Underbake: Remove cookies when edges are golden but centers look slightly soft for maximum chewiness.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container and enjoy within 2-3 days for optimal freshness and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
