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Giant Crinkled Chocolate Chip Cookies
Large, chewy-edged chocolate chip cookies with lightly puffed, delicate centers and a distinctive crinkled texture created by repeatedly tapping the pans during baking. Finished with a sprinkling of fleur de sel or sea salt.
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Ingredients
- 0.5 lb unsalted butter (At room temperature)
- 1.5 cup granulated sugar
- 0.25 cup light brown sugar (Lightly packed)
- 1 extra-large egg (At room temperature)
- 1.5 tsp pure vanilla extract
- 2 tbsp warm water
- 2 cup all-purpose flour
- 0.5 tsp baking soda
- 1 tsp kosher salt
- 8 oz bittersweet chocolate (Chopped; such as Lindt. Include the fine chocolate dust produced while chopping.)
- fleur de sel or sea salt (For sprinkling)
Steps
- 1
Preheat the oven to 350°F. Arrange three oven racks evenly spaced. Line three sheet pans with parchment paper.
- 2
In the bowl of an electric mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed for 3 minutes, until creamy.
- 3
Add the granulated sugar and lightly packed brown sugar. Beat on medium speed for 2 to 3 minutes, until light and fluffy.
- 4
Scrape down the sides and bottom of the mixing bowl with a rubber spatula.
- 5
Add the egg, vanilla, and warm water. Mix on low speed just until combined.
- 6
In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
- 7
With the mixer on low speed, slowly add the flour mixture to the butter mixture until combined.
- 8
Add the chopped chocolate, including the fine chocolate dust, and mix until incorporated. Mix the dough well with a rubber spatula.
- 9
Using a 2¼-inch standard ice cream scoop or a ⅓-cup measure, portion the dough into 12 rounded scoops and place them on a sheet pan.
- 10
Freeze the scooped dough for exactly 15 minutes.
- 11
Arrange 4 dough balls, spaced widely apart, on each of the three parchment-lined sheet pans.
- 12
Bake for 10 minutes, until the cookies are slightly puffed in the center.
- 13
Remove the pans from the oven and bang them on the stovetop until the centers of the cookies deflate.
- 14
Return the pans to the oven and bake for 3 minutes. Remove them and bang the pans again to deflate the centers.
- 15
Continue alternating 3 minutes of baking with banging the pans, rotating the sheet pans in the oven so the cookies bake evenly, until the total baking time is 18 to 20 minutes and the edges are golden brown. The centers will remain lighter and not fully cooked.
- 16
Sprinkle the hot cookies with fleur de sel or sea salt and cool them completely on the pans.
Notes
If the oven has only two racks or you have only two sheet pans, bake the cookies in two batches. Do not freeze any batch of dough for more than 15 minutes. The structured recipe specifies tapping the pans on the stovetop during baking to create the crinkled texture.
Nutrition per serving
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