Best Giant Crinkled Chocolate Chip Cookies Recipes

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GIANT CRINKLED CHOCOLATE CHIP COOKIES



Giant Crinkled Chocolate Chip Cookies image

You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 30m

Yield 10 cookies

Number Of Ingredients 9

2 cups/256 grams all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound/227 grams unsalted butter (2 sticks), room temperature
1 1/2 cups/302 grams granulated sugar
1/4 cup/55 grams packed light or dark brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

Steps:

  • Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
  • In a small bowl, whisk the flour, baking soda and salt.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
  • Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
  • Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
  • After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
  • Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram

GIANT CRINKLED CHOCOLATE CHIP COOKIES



Giant Crinkled Chocolate Chip Cookies image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup light brown sugar, lightly packed
1 extra-large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped, such as Lindt
Fleur de sel or sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
  • With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

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