Giant Crinkled Chocolate Chip Cookies
Updated March 11, 2025
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/256 grams all-purpose flour
- ½teaspoon baking soda
- ¾teaspoon salt
- ½pound/227 grams unsalted butter (2 sticks), room temperature
- 1½cups/302 grams granulated sugar
- ¼cup/55 grams packed light or dark brown sugar
- 1egg
- 1½teaspoons pure vanilla extract
- 6ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards
Nutritional analysis per serving (10 servings)
483 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 2 grams dietary fiber; 45 grams sugars; 4 grams protein; 247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
- Step 2
In a small bowl, whisk the flour, baking soda and salt.
- Step 3
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.)
- Step 4
Heat the oven to 350 degrees. Form the dough into 3½-ounce (100-gram) balls (a heaping ⅓ 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.
- Step 5
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.
- Step 6
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.
- Step 7
Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
- Step 8
Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.
Private Notes
Comments
Personally, I loved these cookies. I thought they were the right mix of chewy and ever so crispy around the edges. My boyfriend, let’s see if I keep him, decided they didn’t taste enough like soft-baked Chips Ahoy. Because no one wants a crispy cookie. That’s the review I got after spending 1.5 hours baking these. Happy social distancing, I’ll be starting mine from him tomorrow!
Seriously? The biggest complaint here is the cookies are too big? Too much cookie? That's a bad thing??? I guess you can make your cookies smaller (but lose the crispy/gooey texture from what I've read here) and do what you normally do and have three or four of those instead of one of these. Nothing to complain about then. As for me, if I win $100 in a bet I'm not going to complain that the denomination is too large if they give me a $100 bill instead of two fifties.
@Lisa Cumming I want to know 2 things, still making these cookies? Still have the boyfriend?
These were a huge hit. We also made Vanilla Ice Cream Chipwiches with them and served for dessert. Highly recommend!
I brown one stick of butter, then once cooled I add to bowl with other stick of butter. Add some toasted salted pecans. Like to use a combo 70% & 60% Valrhona chopped chocolate. Also increased vanilla to 2 tsp. Chill the dough. Fabulous cookie.
Bigger is better. Made a batch at 100g and a batch at 50g. Both are delish but the texture and crinkle is just superior in the larger size.