Crinkle-Top Chocolate Cookies
Chocolatey, rich, and delicious – these Crinkle-Top Cookies split at the top, creating a crunchy top that looks good, and tastes good. Creating the crinkle-top is easy. While most cookies have a soft and flexible top crust, these cookies are created by drying out the top before the inside finishes cooking. As the cookie bakes, the surface cracks and pulls apart to create the unique appearance we know and love.

Love all things chocolate? Us too. Check out this simple brownie recipe, super easy chocolate bread, banana-choco peanut cake, a decadent chocolate cake recipe, or how about a coffee-chocolate log cake?


  300 g 70% Dark Chocolate
  2 tbsp Unsalted Butter, room temperature
  150 g Sugar
  2 Egg White whisked until fluffy with soft peaks
  1 tsp Vanilla Extract
  140 g Plain Flour
  1 tsp Baking Powder
  ¼ tsp Salt
  55 g Water, room temperature



Using a bain-marie, melt 150g dark chocolate and set aside until cool to touch.


In a separate bowl, beat butter and 100g sugar until crumbly. Fold in whisked egg whites and mix well. To the mixture, mix vanilla extract and melted chocolate.


Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, mix flour, baking powder and salt. Gradually add in butter and water. Add in chocolate mixture and mix well.


Once well combined, add in the remaining 150g dark chocolate. Cover dough and set aside in the chiller for 2 hours until firm.


Shape dough into 1-inch balls and coat in remaining sugar before placing on a lined baking tray.


Bake in a pre-heated oven at 180 °C for 10 to 12 minutes until it is cooked through.