Take the classic chocolate cookie and amp up the chocolate power.
Shannon Lyon shares the perfect chocolate chip crinkle cookie recipe to whip up.
Chewy Crinkle Chocolate Chip Cookies
2 c all purpose flour (**for high altitude baking, add an extra 1/3 c. flour)
1/2 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter
1 1/2 c white sugar
1/4 c brown sugar packed
1 egg white
1 tsp vanilla extract
1 1/2 c round chocolate baking discs
sea salt for topping
Preheat oven to 375 degrees. Mix dry ingredients and set aside.
Cream butter with sugars in a mixer. Add remaining wet ingredients. Slowly add dry ingredients then chocolate. (It’s okay if some of the chocolate baking discs crack in the mixer.)
Scoop 3-4 tbsp of cookie dough into large balls on baking sheet (cookie scoops work best). This larger size cookie works best for these! A 3 or 4 tbsp. cookie scoop works great. (If you have a sil-pat baking mat, they are nice to use for this recipe. They keep the chocolate from sticking to the pan.)
Freeze on cookie sheet for 20-25 minutes before baking. You want the dough to be really frozen, and hard to the touch before baking.
Bake at 375 for 5 mins to start – after this amount of time, the cookies should look like a hump in the center that’s still uncooked, with the sides getting thin and oozing out. Once you see this, take the pan and lift several inches above rack in oven, then drop onto oven rack.
Close oven again and set timer for 1 minute. Every 1 minute open oven and drop pan again until edges crinkle several times. Remove from oven once edges are crinkled & brown and center is still gooey. Total time will be about 10 minutes.
**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 sea salt.
Let set for 3-4 minutes then enjoy!
Find more of Shannon’s recipes on her website, www.plumstreetcollective.com.