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.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 15

Freezing Time 15

Total Time 40

Servings cookies

Calories 276kcal

Author Leigh Anne Wilkes

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.

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