Crumpled Chocolate Chip Cookies

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Crumpled Chocolate Chip Cookies – These crinkled chocolate chip cookies are slightly chewy around the edges with a very fluffy interior and perfectly wrinkled seams!

Easy Crumpled Chocolate Chip Cookie Recipe

Crumpled chocolate chip cookies are generally associated with Christmas and holiday cookies. But my chocolate cravings don't pay attention to the seasons.

These chocolate wrinkles are perfect at any time of the year and are very easy to make. It's a one bowl recipe, no mixer, and you don't even need a slice of butter. That's right, butterless cookies.

A quarter cup of oil for the entire batch keeps cookies super soft and moist. They are slightly chewy around the edges with a very furry interior and you just want to separate them at the wrinkled seams and start nibbling.

I think chocolate chip cookies dry easily, and often that is due to the drying effects of cocoa powder, but these cookies are based solely on melted chocolate.

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Plan ahead, chill your dough, and you'll be so glad you made "Christmas cookies" this time of year. My family went crazy over this.

What is in these crumpled chocolate chip cookies?

To make these chocolate wrinkles, you will need:

  • Chocolate without sugar
  • Granulated sugar
  • Vegetable oil
  • Vanilla extract
  • Eggs
  • Instant espresso granules
  • All-purpose flour
  • baking powder
  • Salt
  • Pastry sugar

How to make crinkled chocolate chip cookies

To make this chocolate chip cookie recipe, first mix the melted chocolate, granulated sugar, oil, and vanilla. Then mix the eggs and espresso granules. Add flour, baking powder, and salt, then cover with plastic wrap and chill for at least 4 hours.

Once the dough has cooled, roll the dough into balls. Rinse the cookie dough balls in the icing sugar, then place them on the baking sheet. Bake the crinkled chocolate chip cookies until the edges have hardened and the tops are done, even if they are slightly raw and smooth looking in the center.

Can I skip the espresso granules?

Yes, but I recommend adding them if you have one on hand. Instant espresso only improves the taste of chocolate, it doesn't make these chocolate wrinkles taste the same as coffee.

Do I have to cool the dough?

Between the softening effects of oil and melted chocolate, this is a very moist dough. You should, without exception, chill the dough for at least 4 hours before baking, but overnight is best. The dough is more like brownie dough than cookie dough and baking with dough without refrigeration will not work.

Tips for making crinkled chocolate chip cookies

For many of my cookie recipes, you can add additional toppings like chocolate chips or chopped nuts. However, I don't recommend adding anything to these chocolate chip cookies as I cannot guarantee that you will get the same effect if you add plugins.

Keep in mind that these chocolate wrinkles will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, the unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you like and save the remaining dough for baking in the future when you want.

Ingredients

  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 1/2 teaspoon instant espresso granules, optional
  • 1 cup all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • about 1 cup icing sugar, to dredge

Instructions

    1. In large microwave-safe bowl, add chocolate and heat on high to melt, about 1 minute. Stop to check and stir. Heat in 10 second increments until chocolate can be mixed gently. Let cool, about 10 to 15 minutes.
    2. Add granulated sugar, oil, vanilla, and mix to combine.
    3. Add eggs, optional espresso granules (improves chocolate flavor) and mix to combine.
    4. Add flour, baking powder, salt and stir until combined; don't mix too much
    5. Cover the container with plastic wrap and put it in the refrigerator to chill for at least 4 hours, overnight is best. The dough is more like brownie dough than cookie dough and baking with dough without refrigeration will not work.
    6. After the dough has cooled, preheat the oven to 350F, cover a baking sheet with a Silpat, or drizzle with cooking spray.
    7. Using a 2 tablespoon cookie spoon or your hands, form approximately 15 piles of the same size dough; do not flatten
    8. Add sugar from pastry chefs to small bowl and dredge piles of sugar very well before placing on baking sheet, separated by at least 2 inches (bake 8 cookies per sheet).
    9. Bake for about 10 minutes (for very soft cookies, longer for more well-made cookies), or until the edges have hardened and the tops are done, even if they are slightly raw and smooth looking in the center; do not over bake. The cookies harden as they cool.
    10. Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a wire rack.

Notes

  • Cookies will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, the unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you like and save the remaining dough for baking in the future when you want.
  • Recipe adapted from Betty Crocker.

Nutritional information:

Performance:

fifteen

Portion size:

one Amount per proportion: Calories: 154 Total Fat: 4 g Saturated Fat: 2 g Trans Fat: 0 g Unsaturated Fat: 2 g Cholesterol: 25 mg Sodium: 79 mg Carbohydrate: 28 g Fiber: 1 g Sugar: 21 g Protein: 2 g

More chocolate cookie recipes:

Quadruple Soft Chocolate Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate!

Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, and chocolatey cookies that are so soft you won't be able to resist them!

Quadruple Soft Chocolate Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies – Cream cheese keeps them super soft! Say hello to your new favorite chocolate chip cookie!

Black and White Cookies: Cream Cheese with Chocolate Chips and Dark Chocolate with Dark Brown Sugar – The best of both worlds in one cookie!

Quadruple Caramel Filled Chocolate Cookies: Soft, chewy cookies with four types of chocolate and plenty of sticky caramel.

Soft Mint Chocolate Chip Cookies from the Andes Mint: Big, thick, chocolate-flavored chocolate chip cookies with a hint of mint and lots of chocolate in every bite!

Dark Chocolate Chip Peanut Butter Chocolate Chip Cookies – Rich, smooth chocolate chip chocolate chip and peanut butter chip cookies!

Hot Chocolate Cookies: These sticky hot chocolate cookies are complete with large sticky marshmallows and pieces of melted dark chocolate. This is the perfect Christmas cookie recipe!

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Crumpled Chocolate Cookies

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