Get ready to satisfy your sweet tooth with these decadent Chocolate Chunk Crinkle Cookies! We’re just going to combine three types of chocolate with egg whites, powdered sugar, and a few other ingredients, to then bake them into a crinkley goodness.
Like, if your pajamas read “So much chocolate, so little time” like my grandmother’s pjs did, then you need this cookie in your life. It has a perfect crinkle outer texture and a soft, chewy inner vibe. So absolutely delicious.
Honestly, FOUR OUT OF FOUR people in our household approve of this cookie recipe. And that’s saying something because two in our household are picky eaters (I’ giving myself side eye right now). But these cookies are so good, we make them for holidays, birthdays, special occasions, and days of the week ending in “day.”
Just, I don’t even know how to describe their goodness. You just, you gotta make these Chocolate Chunk Crinkle Cookies. They are an entire experience.
These Chocolate Chunk Crinkle Cookies are:
- Gluten-Free
- Dairy-Free
- Downright delicious
Thank you for understanding. Let us now combine our chocolates and get our crinkle on!
Chocolate Chunk Crinkle Cookies ingredients
Below are the ingredients needed to make your own Chocolate Chunk Crinkle Cookies.
- Three types of chocolate (yes, for real – it’s worth it, I promise): cocoa powder (or cacao powder) and allergen-friendly chocolate chips AND chocolate chunks
- Egg whites
- Powdered sugar
- Tapioca flour
- Sea salt
- Coconut milk
- Vanilla
We have used Chatfield’s Enjoy Life brand chocolate pieces/chunks. You could also try carob nibs in place of the chips, however I cannot claim to be an expert on that particular ingredient. If you try it, let me know what you think!
Tips for tasty Chocolate Chunk Crinkle Cookies
- Patience is a virtue. You’ll want to blend the egg whites until they form stiff peaks and don’t collapse when the beaters stop. Same with the powdered sugar. Once it’s added to the egg whites and blended in, the mixture should stay upright.
- Prepare for cocoa powder to go everywhere. When you mix the dry ingredients and add them to the egg/powdered sugar mixture, plan for it to be a little messy. I find it helps to blend on a low speed at first and work my way up to a faster speed.
- If the batter is too soft to roll, then chill it (covered) for about 15-30 minutes.
- If the batter is really firm, skip chilling and go straight to rolling.
- Let the cookies cool before removing them from the baking sheet. One strategy I like to try is to jostle the cookies in a circular motion (like a record on a record player) first to see if they easily loosen from the baking sheet without falling apart. If they loosen easily, THEN I’ll use a spatula or turner to remove the rest.
If you are as IN LOVE with these Chocolate Chunk Crinkle Cookies, then you might also want to try:
This recipe was inspired by Bakerita’s Gluten-Free Chocolate Fudge Crinkle Cookies. I baked our cookies using a different prep method to meet our allergy needs, added additional ingredients for a slightly different flavor, texture, and consistency, and adjusted quantities and baking times accordingly.
Spiriteds, I hope these crinkle cookies find you well. And, as always, I’m glad you’re here! ❤️
Chocolate Chunk Crinkle Cookies
Satisfy your sweet tooth with these Chocolate Chunk Crinkle Cookies! They are soft, melty, chewy goodness! And they’re grain-free, too! {GF + DF}
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Category: Baked Goods
- Method: Baking
- Diet: Gluten Free
Ingredients
- 1 cup chocolate chips (I used Enjoy Life)
- 3 egg whites
- 1 3/4 cups powdered sugar, divided
- 1/2 cup unsweetened cocoa or cacao powder
- 1 tablespoon tapioca flour
- 1/4 teaspoon sea salt
- 1 tablespoon coconut milk
- 1/4 teaspoon vanilla
- 1/2 cup chocolate chunks (I used Enjoy Life)
Instructions
- Set the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a microwave-safe dish, melt 1 cup chocolate chips, according to package instructions, and set aside to cool.
- Beat 3 egg whites on high speed for about 3 minutes until they form stiff peaks. Slowly blend in 1/2 cup powdered sugar. Continue to blend until the mixture is firm. You can tell if the mixture is ready because it shouldn’t sink or become runny when you stop the mixer.
- In a separate bowl, combine 1 cup powdered sugar, cocoa powder, tapioca flour, and sea salt. Gradually pour the dry ingredients into the egg white-powdered sugar mixture and blend on a low to medium speed until well mixed. It may be helpful to add the dry ingredients in small batches as the cocoa has a tendency to get messy.
- Pour the melted chocolate chips, full-fat coconut milk, and vanilla into the batter and blend on a medium speed until combined. Continued blending until the mixture has stiffened.
- Stir in the chocolate chunk pieces. If the batter is soft or sticky, then chill it for about 15-30 minutes or until it can easily be rolled into balls.
- When ready, put the remaining 1/4 cup powdered sugar in a dish, roll the batter into 1 inch balls, roll them in the powdered sugar, and place them on the parchment-lined baking sheet.
- Bake for about 10-13 minutes. Remove cookies from the oven and let cool a few minutes before eating.
- For best results, store in airtight container and consume within about 1-2 days.
Notes
- Yields are an approximation. You’ll likely end up with about 12-16 cookies.
- Make sure to beat the egg whites until they form stiff peaks. When adding the powdered sugar, make sure to keep mixing even after the powdered sugar has blended into the egg whites. You’ll want a firm marshmallow fluff consistency.
- When adding the dry ingredients, make sure to keep mixing even after they have blended. This will make it easier to handle the batter when it’s time to roll it into cookies.
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