There’s something magical about a cookie that’s crispy on the edges, chewy in the center, and packed with melty chocolate chunks. But we’re taking things up a notch by adding a unique salty-spicy kick on top. This Crinkled Chocolate Chunk Cookie recipe gets its signature rippled texture from removing the cookies mid-bake and giving the baking sheet a firm tap to create those gorgeous crinkles. The final touch? A sprinkle of flaky sea salt mixed with Gloria’s Shito Shake & Sprinkle Dry Seasoning Powder for an unexpected and delicious flavor contrast
What you will need:
Dry Ingredients:
2 cups (250g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
Wet Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
Chocolate:
8 oz dark chocolate, roughly chopped into chunks
Topping:
1 tsp flaky sea salt
1/2 tsp Gloria’s Shito Shake & Sprink Dry Seasoning
Here is how:
Make the dough.
In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Mix in the egg, egg yolk, and vanilla until fully combined. Gradually add the dry ingredients, mixing just until the dough comes together. Gently fold in the chopped chocolate chunks.
Chill the dough.
Cover and refrigerate the dough for at least 30 minutes (or up to overnight). This step enhances the flavor and ensures thick, chewy cookies.
Bake and crinkle.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into balls (about 2 tbsp each) and place them 3 inches apart on the baking sheet. Bake for 8 minutes, then remove the tray from the oven and firmly bang it on the counter. This will create the signature crinkled effect.
Repeat the banging technique.
Return the cookies to the oven and bake for another 2 minutes. Remove and bang the tray again. Bake for a final 2-3 minutes, until the edges are golden but the centers are slightly underbaked. The total baking time should be 12-14 minutes.
Season and cool.
While the cookies are still warm, mix the flaky sea salt with Gloria’s Shito Shake & Sprink Dry Seasoning Powder and lightly sprinkle over the tops. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
These cookies are soft, chewy, and rippled with crispy edges, with pools of melty chocolate in every bite. The combination of the rich chocolate and the unexpected salty-spicy finish makes them completely addictive. Serve them warm for maximum gooeyness, or store them in an airtight container for up to 5 days.
Recipe Developer
Victoria Oguta
