Quick Chocolate Chip Crinkle Cookies

Chocolate Chip Crinkle Cookies
Chocolate Chip Crinkle Cookies

Chocolate chip crinkle cookies are ultra thin, crispy on the outside, soft and chewy on the inside, buttery and loaded with chocolate. Seriously, we couldn’t ask for anything more of these cookies, other than maybe one more to nibble on.

chocolate chip crinkle cookies ingredients on a marble bench ready to prepare

Chocolate chip cookies are simply iconic America, therefore the big question is how do you like your cookies?…….crunchy, chewy, crisp, gooey, with nuts, without nuts……soft and golden, dry, saucer sized , uncooked, intensely buttery…….I mean, we all have a different take.

Growing up as children we can still remember Mum coming home with foil lined bags of Mrs Fields chocolate chip cookies. They were a revelation to Australia at the time, it was an American food icon that had just been introduced here. As children weʼd go into the store and watch the cookies roll off the conveyor belt with much anticipated excitement.

These days we much prefer to make our own and it seems we are constantly on the quest of finding yet another fantastic chocolate chip cookie, and this recipe, for the moment has our attention.

brown butter

Brown butter is easily made. It’s a golden elixir that makes everything taste better. You can use brown butter anyway you would use regular butter. Trust us, you are going to want brown butter in your fridge all the time.

It will take about 5 minutes to melt and brown the butter. It’s a little sweet and savoury, with a heady caramel aroma. Cooked just long enough to toast the milk solids, they’re the bits at the bottom of the pan that turn brown and pack all of the flavour, so scrape every last bit from the pan. This creates a magical nutty, caramel flavour.

You will need a small saucepan over low to medium heat. Add the butter, and as it melts continuously swirl the pan until it is a deep golden brown colour. The butter will bubble and splutter which is the water evaporating from the butter.

As soon as the butter stops spluttering  (love that word), it will turn into a delicate light foam, and the colour will change to a deep, golden brown.

Work quickly as soon as butter is golden brown,  pour it into a bowl, as it will continue to cook and darken if left in the pan.

Stirring in the remaining cold butter into the browned butter allows water to be added from the uncooked butter.


We’re fans of Lindt chocolate as the flavour is great, it comes in varying percentages of cocoa butter and it’s often on at half price in our supermarkets. Perfect time to stock up, and we do.

Hand chopping the chocolate gives all sorts of sized pieces of chocolate, and we much prefer this rather than using chocolate chips with their uniform size.

dark brown sugar

Dark brown sugar has a deep, complex flavour with 6 1/2% molasses, that’s closer to toffee, or caramel in flavour. Soft brown sugar adds moisture and richness to the cookie, and a depth of flavour that’s hard to beat.

Watch How To Make Chocolate Chip Crinkle Cookies

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to chill the dough, or not

Cookie dough is chilled to solidify the butter, and supposedly the butter then takes longer to melt, and therefore the cookies don’t spread as much.

Well, we tested one cookie straight up after mixing and then chilled the remaining dough for an hour.  On both counts it reminded us of an ice cube melting.

The dough started to spread almost immediately with a ‘liquid like skirt’ melting around the blob of dough. We instantly  thought this was going to be a big, fat fail, but no. The cookies spread, and kept spreading to form a ‘crinkle ripple’ effect that resulted in a delicious, thin crispy outside. We’re very happy with these chocolate chip crinkle cookies.

Scroll down below for the Chocolate Chip Crinkle Cookies recipe.

check out some more winning biscuit/cookie recipes

almond cookies gluten free presented on a white plate and piled high

click on the link for the recipe…..Almond Cookies – Gluten Free

double chocolate almond cookie just out of the oven

click on the link for the recipe……Double Chocolate Almond Cookies 

Chocolate chip cookies with macadamia nuts piled up on timber board

click on the link for the recipe…..Chocolate Chip Cookies with Macadamia 

honey ginger snap cookies

click on the link for the recipe…..Honey Ginger Snap Cookies

What’s your favourite chocolate chip recipe? We would love to hear from you in the comments below when you make chocolate chip crinkle cookies.

Chocolate Chip Crinkle Cookies
Yield: 16

Chocolate Chip Crinkle Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Chocolate chip crinkle cookies are ultra thin, crispy on the outside, soft and chewy on the inside, buttery and loaded with chocolate. Seriously, we couldn't ask for anything more of these cookies, other than maybe one more to nibble on.


  • 200g (1 1/2 cups) plain (all purpose) flour
  • 1 teaspoon fine salt
  • 3/4 teaspoon bi-carbonate of soda (baking soda)
  • 170g (6 ounces or 1 1/2 sticks) unsalted butter
  • 200g (1 cup packed) dark brown sugar
  • 50g (1/4 cup) caster sugar
  • 1 large whole egg
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 170g (6 ounces) bittersweet chocolate (60-70% cocoa) coarsely chopped - we used Lindt 70% cocoa solids


  • preheat oven to 190c (375f) on bake, not fan
  • cut butter into small cubes and weigh 100g (3 1/2 ounces) and place in a small saucepan over medium heat
  • swirl the pan and use a rubber spatula to scrape the base of the pan
  • when the butter is a nutty golden colour pour into your mixing bowl
  • allow butter to cool for 30 seconds and then add remaining butter, stirring until it melts
  • add dark brown sugar and caster sugar and mix together (mixture will be very grainy, but that's ok)
  • add whole egg and egg yolks and mix till combined
  • whisk in vanilla extract
  • add flour, bicarb soda (baking soda) and salt
  • use a rubber spatula to bring the mixture together (you don't need to beat this,  just combine the dry ingredients)
  • add chopped chocolate and fold together
  • at this point you can bake them immediately or refrigerate the mixture - see notes above
  • scoop cookies using a 4cm (1 1/2 inch) scoop onto a baking sheet lined with baking paper
  • we got 6 to a sheet but they spread to triple their size so depending on your baking sheet size you may only get 4 to the sheet - see notes
  • bake for 8-10 minutes, until brown and a little firm around the edges
  • cool on baking sheet for 10 minutes, then transfer to a cake cooling rack
  • serve and enjoy!


  • these cookies really spread, so make sure you space them well apart

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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