Giant Crinkled Chocolate Chip Cookies
Oversized, ultra-thin cookies featuring dramatic rippled edges, a chewy center, and pools of melted dark chocolate created using the signature pan-banging technique.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 6 ounces dark chocolate bar, roughly chopped
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Cream butter and sugars until fluffy, then beat in the egg and vanilla.
- Gradually mix in dry ingredients and fold in the chopped dark chocolate.
- Scoop 1/3 cup portions of dough onto the pans, leaving plenty of space.
- Bake for 10 minutes, then lift and drop the pan every 2 minutes until cookies are golden and rippled.
- Cool on the pan for 10 minutes before moving to a wire rack.
Notes
- Use a real chocolate bar rather than chips for the best melting pools.
- Don’t be afraid to bang the pan firmly to create the ripples.
- Freeze dough balls for 15 minutes before baking to control the spread.
Find it online: https://dishmio.com/giant-crinkled-chocolate-chip-cookies/
