Description
Ina Garten’s Giant Crinkled Chocolate Chip Cookies deliver bakery-worthy indulgence with oversized, crispy-edged perfection. Studded with rich chocolate and featuring a signature crackled surface, these cookies offer a luxurious twist on classic comfort that draws cookie enthusiasts closer with each irresistible bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 extra-large egg
- 8 ounces (226 grams) bittersweet chocolate, chopped, such as Lindt
- ½ pound (2 sticks or 227 grams) unsalted butter
Sweeteners:
- ¼ cup light brown sugar, lightly packed
- 1½ teaspoons pure vanilla extract
Leavening and Salt:
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- Fleur de sel or sea salt, for sprinkling
Instructions
- Prepare the oven environment by positioning three racks evenly and heating to 180°C (350°F), ensuring optimal temperature for cookie baking.
- In an electric mixer with paddle attachment, transform butter into a creamy consistency by beating for 3 minutes. Gradually incorporate granulated sugar and light brown sugar, continuing to whip until the mixture becomes airy and voluminous.
- Introduce moisture by blending 1 extra-large egg, 1½ teaspoons vanilla extract, and warm water at low speed, mixing until just harmonized.
- Separately, create a dry ingredient blend by whisking all-purpose flour, ½ teaspoon baking soda, and kosher salt until uniformly combined.
- Gently integrate the flour mixture into the butter base using low-speed mixing. Carefully fold chopped bittersweet chocolate, including fine chocolate particles, using a spatula.
- Utilize a 2¼-inch (5.5 cm) ice cream scoop to form 12 perfectly rounded dough portions. Strategically place these on a sheet pan and chill in the freezer for precisely 15 minutes.
- Arrange 4 dough balls on each parchment-lined baking tray, ensuring substantial spacing. Bake for 10 minutes until centers become slightly elevated.
- Remove trays and dramatically tap them against the stovetop, causing cookie centers to deflate. Return to oven, repeating the tapping process every 3 minutes for a total of 18-20 minutes, aiming for golden-brown edges while maintaining soft, pale centers.
- During baking, rotate trays to guarantee uniform browning. Once completed, delicately sprinkle fleur de sel or sea salt across cookie surfaces and allow complete cooling directly on baking trays.
Notes
- Pause before baking to chill the dough in the freezer, preventing cookie spread and creating delightful crinkly edges.
- Tap baking sheets firmly against the counter after removing from the oven to create beautiful, textured surfaces on your cookies.
- Rotate cookie sheets midway through baking to ensure even browning and perfectly consistent results across all treats.
- Slice chocolate into super fine pieces so it melts smoothly and distributes evenly throughout each delectable bite.
- Bring butter and eggs to room temperature for seamless mixing and a silky, luxurious cookie dough texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (out of 12 servings)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg