• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Instant Pot Recipe Guide! download now!

FREE 5 Instant Pot Meals in 5 Minutes E Course!


Thank you for subscribing!


Formerly Your Homebased Mom

  • About
  • Latest
  • Contact
NEW! Watch on youtube!

Your Homebased Mom

Leigh Anne Wilkes

  • Recipes
    • Course
      • Appetizers
      • Beverages
      • Bread
      • Breakfast and Brunch
      • Dessert
        • Bars and Brownies
        • Cake
        • Candy and Treats
        • Cookies
        • Ice Cream
        • Pie
      • Main Dishes
      • Salads
      • Sandwiches and Burgers
      • Sauces and Dressings
      • Side Dishes
      • Soup
    • Cooking Method
      • Crock Pot
      • Grilling
      • Instant Pot
      • One Pan
      • Oven
      • Quick and Easy
      • Recipes for Two
    • Ingredients
      • Beef
      • Eggs
      • Pasta
      • Pork
      • Poultry
        • Chicken
        • Turkey
      • Seafood
      • Vegetarian
      • Gluten Free
    • Cuisine
      • American
      • Asian
      • European
      • Indian
      • Italian
      • Mediterranean
      • Mexican
    • Holiday
      • New Year’s Eve
      • Valentine’s Day
      • St. Patrick’s Day
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Travel
    • Europe
    • United States
      • New York City
      • Portland
    • What To Wear
  • Life
    • Home
    • Party Ideas
    • Empty Nesters
    • Church
      • Activity Day
      • Relief Society
    • Organizational Tips
    • Recommended Reads
  • New? Start Here
  • Subscribe for weekly recipes

    FREE 5 Instant Pot Meals in 5 Minutes E Course!


    Thank you for subscribing!


Recipe Finder

  • Course
    • Appetizers
    • Beverages
    • Bread
    • Breakfast and Brunch
    • Dessert
    • Main Dishes
    • Salads
    • Sandwiches and Burgers
    • Sauces and Dressings
    • Side Dishes
    • Soup
  • Cooking Method
    • Oven
    • Crock Pot
    • Grilling
    • Instant Pot
    • One Pan
    • Quick and Easy
  • Ingredients
    • Beef
    • Eggs
    • Pasta
    • Pork
    • Poultry
    • Seafood
    • Vegetarian
    • Gluten Free
  • Cuisine
    • American
    • Asian
    • European
    • Indian
    • Italian
    • Mediterranean
    • Mexican
  • Holiday
    • New Year’s Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
Home / Latest Posts / Recipes / Course / Dessert / Cookies / Giant Crinkled Chocolate Chip Cookies

Giant Crinkled Chocolate Chip Cookies

Jump to Recipe Print Share
Share on:
By: Leigh Anne WilkesPosted: 2/23/20Updated: 3/28/22

This post may contain affiliate links. Please see disclosure policy here.

overhead shot of cookies on a cooling rack

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.

overhead shot of crinkled chocolate chip cookies

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!

pile of crinkled chocolate chip cookies

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.
Giant Crinkled Chocolate Chip Cookies with a glass of milk

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.
crinkle chocolate chip cookie dough on a baking sheet
  • 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.
six crinkled chocolate cookies on a baking sheet
  • 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.
close up of a crinkle chocolate chip cookie on a cooling rack

Tips from Leigh Anne

  1. 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.
  2. Use this scoop to make measuring easy. 
  3. 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. 
  4. Unless you have a convection oven, bake only one tray at a time.
  5. 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.
pile of cookies with a glass of milk

Frequently Asked Questions

Can I freeze these cookies?

They freeze great. Follow all my directions for freezing cookies here.

For some of my other favorite cookie recipes check out these:

  • Crispy Snickerdoodles
  • Giant Chocolate Crinkle Cookie
  • Lemon Crinkle Cookies
  • Chocolate Crinkle Cookies
  • The Perfect Sugar Cookie
  • Jam Diagonals
  • Cranberry Orange Cookies
  • Brown Butter Cookies

Be sure and follow me over on You Tube for weekly cooking demos.

4.89 from 17 votes
crinkled chocolate chip cookies on a cooling rack

Giant Crinkled Chocolate Chip Cookies

Recipe From: Leigh Anne Wilkes
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.
serves: 18 cookies
Prep:10 minutes
Cook:15 minutes
Freezing Time:15 minutes
Total:40 minutes
Rate Recipe

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.
Course:Cookies
Cuisine:American
crinkled chocolate chip cookies on a cooling rack
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
Tag on Insta! Leave a Rating
Previous Post
S’more Cookies
Next Post
Olive Cheese Bread

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Marin says

    Posted on 5/21 at 8:47 pm

    Best cookies I’ve ever had! The recipe is super easy and simple to follow.

    Reply
    • Leigh Anne Wilkes says

      Posted on 5/24 at 6:58 am

      They are definitely one of my favorites too! So glad you enjoyed them

      Reply
Older Comments

Primary Sidebar

Seasonal Posts

bowl of instant pot mashed potatoes

Instant Pot Mashed Potatoes

broken pieces of easter bark

Easter Bark

hamsteak on a plate

Glazed Ham Steak

cheesy potatoes in a casserole dish

Cheesy Potatoes

Most Popular Posts

baked riblets

Easy Oven Baked Riblets

chicken cooked in the microwave

How to Cook Chicken in the Microwave

texas sheet cake for two in a baking pan

Chocolate Sheet Cake for Two {Texas Sheet Cake}

Crock Pot 5 ingredient Pork Roast sliced

Crock Pot Pork Roast

Opens in a new window Opens an external site Opens an external site in a new window

Trending Now

overhead shot of cinnamon rolls

One Hour Cinnamon Rolls

plate of smashed potatoes and a fork

Crispy Smashed Potatoes

overhead shot of bowl of almond chicken

Almond Chicken

baked riblets

Easy Oven Baked Riblets

No knead bread in a pan

Instant Pot Bread

Tomato tart pieces

Easy Tomato Tart

spoon full of mac and cheese

Crock Pot Mac and Cheese

Almond Torte

  • Crock Pot
  • Instant Pot
  • Chicken
  • Breakfast
  • Appetizers
  • Bread
  • Salad
  • Dessert

Order my Cookbook, Holiday Slow Cooker!

Buy Now!
Back to Top
  • About
  • Privacy Policy
  • Disclosure
  • Contact
© 2013–2023 Leigh Anne Wilkes Site Credits Designed by Melissa Rose Design Developed by Once Coupled