Salted Chocolate crinkle cookies

I visited New York for the first time in 2013 and fell deeply in love. There’s an energy that’s addictive, drawing you in and making you want to be a real New Yorker. Bakeries and coffee shops are crammed side by side on every block, from the posh Upper East Side to trendy Soho. It’s here that I finally discovered the difference between a cookie and a biscuit. These salted dark chocolate crinkle cookies remind me of our daily stops at casual coffee shops where sampling bakery favourites became a habitual pleasure.

This is the long and short of it. There’s no difference between basic ingredients of a cookie or biscuit except the baking time. Sugar and butter ratios can differ to allow for chewiness and spread. A cookie is baked 5-7 minutes less than a biscuit, which results in a crisp outer crust and a soft chewy centre. A biscuit is crisp and crunchy throughout, making it dunkable, an unthinkable thought for some.

However you choose to bake these salted dark chocolate cookies, they are as the name suggests – Lightly salted with a crisp exterior and soft cookie centres.

Salted Chocolate crinkle cookies

Salted dark chocolate crinkle cookies

Makes 20
  • 125g butter, softened
  • 80g muscovado sugar
  • 60g castor sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 150g self raising flour
  • 20g cocoa powder
  • pinch of salt
  • 150g dark chocolate, roughly chopped
  • sea salt for finishing
  1. Preheat the oven to 180º C. Line a large baking sheet with parchment paper. In a mixing bowl, beat the butter, muscovado and castor sugar until well creamed. Add the egg and vanilla extract and whisk until combined.
  2. Sift the flour, cocoa and salt into the butter mixture and mix until combined. Add the chopped chocolate and fold through by hand. Roll into 20 evenly sized balls and place on the tray, with enough space for spreading. Press down slightly with the back of a measuring cup, scatter over some sea salt flakes and bake for 12-15 minutes for cookies.
  3. Rest on the baking tray for several minutes before transferring to a wire rack to cool completely. Store in an airtight container.


More cookie recipes to try:

Tahini breakfast cookies

Vanilla spice linzer cookies

Nieman Marcus Peanut butter cookies

Brown butter chocolate chip cookies

9 Comments. Leave new

  • It seems like the amount of flour is wrong in this recipe? I made these last night and they were very dry/crumbly so I had to double all the other ingredients. Then they came out quite yummy 🙂

  • So sorry for posting twice. I thought the first one didn’t go through.

  • Dianne Bibby
    26 July 2019 8:31 pm

    Hi Amy. My apologies. I’m so sorry about the typo here. You’re right. Have checked the original recipe and it’s 150g (1 cup) flour. I owe you a batch of cookies!

  • Dianne Bibby
    26 July 2019 8:43 pm

    No problem Amy.

  • Ah okay cool! I think I fixed my batch correctly then 🙂 and they were delicious, so thanks!

  • Dianne Bibby
    29 July 2019 4:08 pm

    You’re welcome Amy. If you love chocolate chip cookies, the halva choc-chip recipe on the blog is a bit more chewy but completely addictive.

  • Thanks, those also look very yummy!

  • Dianne Bibby
    4 August 2019 4:44 pm

    Hope the cookie making is still going strong!

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