Best 2 Giant Crinkled Chocolate Chip Cookies Recipes
Indulge in the ultimate comfort food experience with our giant crinkled chocolate chip cookies, a delightful symphony of flavors and textures that will satisfy your sweet cravings. These colossal cookies boast a crisp exterior, a chewy interior, and an explosion of rich chocolate chips in every bite. The secret lies in the combination of melted and chilled butter, which creates a unique crinkled texture that sets these cookies apart. Choose from our selection of three tempting recipes, each offering a unique twist on this classic treat. The original giant crinkled chocolate chip cookie recipe promises pure indulgence with its semi-sweet chocolate chips. For those who prefer a touch of sophistication, try our dark chocolate chunk and sea salt cookies, where the bitterness of dark chocolate harmonizes perfectly with the salty crystals. And for a truly decadent experience, our Nutella-stuffed giant crinkled chocolate chip cookies are a match made in dessert heaven. With their gooey Nutella center and crispy cookie crust, they're sure to become your new favorite indulgence. Ready your taste buds for a journey of pure bliss as you explore these extraordinary cookie recipes.
Check out the recipes below so you can choose the best recipe for yourself!
GIANT CRINKLED CHOCOLATE CHIP COOKIES
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 30m
Yield 10 cookies
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram
GIANT CRINKLED CHOCOLATE CHIP COOKIES
Giant Crinkled Chocolate Chip Cookies are made by baking the cookie dough for 10 minutes, then banging the pan against the rack (or counter) every 2 minutes until the cookies are baked through and have wrinkles.
Provided by Anna
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Find 2 baking sheets that you can fit in your freezer and line them with foil or parchment.
- Whisk together the flour, baking soda and salt; set aside.
- With an electric mixer (hand held is fine), beat the butter on medium until creamy. Add both sugars and beat on medium until light and fluffy, scraping bowl.
- Add the egg, vanilla and 2 tablespoons water, and mix on low to combine.
- Add the flour mixture, and mix with a spoon until combined. Stir in the chocolate.
- Scoop the dough up with a 1/3 cup measure and form about 10 balls that weigh in at about 100 grams. Place 4 balls an equal distance apart on a prepared pan that can fit in your freezer. Freeze the pan with the cookie dough on it for 15 minutes.
- 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. Bake for another 2 minutes, then repeat -- lifting and dropping (banging). Repeat again banging at 2 minute intervals until you've baked the cookies for 16 or 17 minutes. This may vary depending on your oven. Do not overbake! The cookies are much better when slightly underbaked. Also, remember to put the second pan with dough in the freezer while the first batch is baking.
- Allow the cookies to cool on the baking sheet until they are firm enough to transfer, then let cool completely on a wire rack. I like to continue cooling in the refrigerator to set the chocolate (or leave gooey if you prefer).
Tips:
- For the best results, use high-quality chocolate chips. The higher the cocoa content, the richer the flavor of the cookies will be.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to blend together more smoothly.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature for a short period of time. This will help the cookies to rise and become crispy on the outside while remaining soft and chewy on the inside.
- Let the cookies cool completely before serving. This will help them to set and firm up.
Conclusion:
These giant crinkled chocolate chip cookies are the perfect treat for any occasion. They're big, soft, chewy, and packed with chocolate chips. They're sure to be a hit with everyone who tries them. So next time you're in the mood for a delicious and satisfying cookie, give this recipe a try.
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