These Giant Crinkled Chocolate Chip Cookies are as much fun to eat as they are to make. Using the pan banging method these cookies are crispy and crinkled around the edges and chewy in the middle.
I love a good chocolate chip cookie and it is always my first choice in a cookie. I have dozens of chocolate chip cookie recipes here on the site and some of my favorite are these Chewy Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies and these amazing Peanut Butter Chocolate Chip Cookies.
You can find all my cookie recipes here.
Just when I thought I had all the chocolate chip cookie recipes I needed a friend told me about this new cookie recipe she had found in the New York Times. Knowing how much I loved a good chocolate chip cookie she assured me I’d love them. She was right.
These Giant Crinkled Chocolate Chip Cookies are so good and the perfect way to get out a little frustration with it’s pan banging method!
Pan Banging Method
Yes, you actually bang the pan against the oven rack. Banging the pan causes the cookies to fall. The “fall” causes the rippled edges of the cookie which are so crispy and delicious. The soft center ends up full of chocolate and is chewy and amazing. Don’t be afraid to give them a good whack, you need the center to fall in on itself.
How To Make Giant Crinkled Chocolate Chip Cookies
This method requires a little babysitting of the cookies while they are in the oven but it is definitely worth it.
- Chocolate. Rather than chocolate chips I think these cookies work better with chunks of chocolate. I buy the semi sweet chocolate chunks at Trader Joes but you can also buy a bar of semi sweet baking chocolate and break it up into chunks.
- Scoop the dough. The original recipe made their scoops of dough 1/3 cup, I made my cookies smaller, about 1/4 cup. Use this scoop to make measuring easy. This allowed me to get 18 cookies versus 10 cookies out of the batch.
- Freeze your dough. Place your scoops of dough on a parchment lined baking sheet, 6 to a sheet and freeze for 15 minutes. This part is important, don’t skip it.
- Bake your dough. Place your cookies into a 350 degree F oven and bake for 9 minutes, open the oven, pick up the cookie sheet and bang it against the oven rack. This causes the edges of the cookie to set and crinkle and the soft center to fall back down. Close the oven and after 3 minutes, bang the pan again and bake for 3 more minutes and bang again. Cookies should be golden brown but slightly undercooked in the center.
- Remove from the oven and cool. Allow the cookies to cool on a baking sheet for about 2-3 minutes and then remove to a cooling rack.
As I mentioned above, the original NYTimes recipe makes 10 large cookies. I made my cookies slightly smaller so that I got 18 cookies. I adjusted the baking time for the smaller cookies. If you want to make them larger, you can find the original NYTimes recipe directions here.
For some of my other favorite cookie recipes check out these:
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Giant Crinkled Chocolate Chip Cookie Recipes
Giant Crinkled Chocolate Chip Cookies
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter room temperature
- 1 1/2 cups sugar
- 1/4 cup brown sugar
- 1 egg
- 2 Tbsp water
- 1 1/2 tsp vanilla extract
- 6 oz. semi sweet chocolate chunks
- Preheat oven to 350 degrees F
- In a stand mixer, with a paddle attachment, beat the butter until creamy. Add in sugars and beat on medium until light and fluffy, about 2-3 minutes.
- Add in egg, vanilla, water and mix on low until combined.
- Add in flour, salt and baking soda and mix on low until just combined.
- Add in chocolate and mix on low until combined. Do not over mix. (Dough can be refrigerated at this point for several hours or overnight if desired but does not need to be)
- Form the dough into 1/4 cup size balls. Place 6 balls on a parchment lined baking sheet, evenly spaced apart. They will spread!
- Place pan with dough into the freezer for 15 minutes.
- Place the chilled baking sheet into the oven and bake for 8-9 minutes until the cookies are puffed slightly in the center and have begun to spread on the edges. Lift the baking sheet and bang it against the oven rack. The edges of the cookie will set and the middle will fall down.
- Bake for another 2-3 minutes and bang again. Repeat again. Bake for a total of 12-15 minutes until the cookies have spread out the edges are golden brown and the center is not fully cooked and lighter in color.
- Cool on baking sheet for 2-3 minutes and then remove to a cooling rack.
- Repeat with remaining cookie dough. As soon as you put one sheet into the oven, place another sheet with scoops of dough into the freezer.
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!