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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.
You can find all my cookie recipes here.
Why You’ll Love This Recipe!
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.
Ingredients Needed
- Flour. I like to use unbleached all purpose flour
- Baking Soda
- Salt
- Butter. I use salted butter at room temperature
- Sugar. A combination of granulated sugar and brown sugar.
- Egg
- Pure Vanilla Extract
- 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.
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.
- In a stand mixer, with a paddle attachment, beat the butter until creamy. Pour in sugars and beat on medium until light and fluffy, about 2-3 minutes. Add in egg, vanilla and water until combined.
- Add in flour, salt and baking soda and mix on low until just combined.
- Pour 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.
- Put the chilled baking sheet into a 350 degree F 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.
Tips from Leigh Anne
- 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.
- Use this scoop to make measuring easy.
- Don’t skip the freezing the dough part – it is important! Place your scoops of dough on a parchment lined baking sheet, 6 to a sheet and freeze for ONLY 15 minutes.
- Unless you have a convection oven, bake only one tray at a time.
- For even more amazing flavor, sprinkle with a little flaky sea salt as soon as you pull them out of the oven. Use half the amount of salt in the cookie dough if adding salt on top.
Frequently Asked Questions
Can I freeze these cookies?
They freeze great. Follow all my directions for freezing cookies here.
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Giant Crinkled Chocolate Chip Cookies
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.
Prep:10 minutes
Cook:15 minutes
Freezing Time:15 minutes
Total:40 minutes
Ingredients
- 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
Instructions
- 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.
Tips & Notes:
- 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.
- Use this scoop to make measuring easy.
- Don’t skip the freezing the dough part – it is important! Place your scoops of dough on a parchment lined baking sheet, 6 to a sheet and freeze for ONLY 15 minutes.
- Unless you have a convection oven, bake only one tray at a time.
- For even more amazing flavor, sprinkle with a little flaky sea salt as soon as you pull them out of the oven. Use half the amount of salt in the cookie dough if adding salt on top.
Nutrition Facts:
Calories: 276kcal (14%) Carbohydrates: 35g (12%) Protein: 2g (4%) Fat: 14g (22%) Saturated Fat: 9g (56%) Cholesterol: 37mg (12%) Sodium: 191mg (8%) Potassium: 79mg (2%) Fiber: 1g (4%) Sugar: 23g (26%) Vitamin A: 333IU (7%) Calcium: 15mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Marin says
Best cookies I’ve ever had! The recipe is super easy and simple to follow.
Leigh Anne Wilkes says
They are definitely one of my favorites too! So glad you enjoyed them