This is the second or third time I’ve made these giant crinkled chocolate chip cookies and they are a timeless classic! The cookies are always a crowd pleaser—even when I change up the ingredients a bit, like this time around.
What to Expect:
Scrumptious pancake-sized cookies interspersed with pockets of chocolate. The crinkle simply adds some texture and a cutesy look to the classic chocolate chip cookie. It also gives you the best of both worlds: a crispy and soft choco chip cookie. As the recipe calls for, by banging the cookie sheet to create the signature crinkles, the edges stay thin, crisp and golden while the middle remains a bit gooey. What more could you want! They also aren’t overly sweet, which is why—I justify!—I can handle this massive cookie.
What I Changed:
In the latest rendition, I substituted part of the bittersweet chocolate amount with some white chocolate and dark chocolate chips. It was delicious and added some nice variety to the flavor composition—highly recommend! I also reduced the size of the dough balls from 1/3 of a cup to about half of that and, I swear, they were still enormous. If you alter the amount of dough, the end result should still be crinkly!
These giant crinkled chocolate chip cookies take almost no time to make and require simple ingredients that you probably already have lying around. So crank up that oven temp. and go bake some crinkle cookies!
INGREDIENTS
- 2 cups/256 grams all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ pound/227 grams unsalted butter (2 sticks), room temperature
- 1 ½ cups/302 grams granulated sugar
- ¼ cup/55 grams packed light or dark brown sugar
- egg
- 1 ½ teaspoons pure vanilla extract
- 6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards
DIRECTIONS
- Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- In a small bowl, whisk the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
- Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
- After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
- Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
