Giant Crinkled Chocolate Chip Cookies

Jeff the Chef
"Giant Crinkled Chocolate Chip Cookies," from Make It Like a Man!

This recipe for Giant Crinkled Chocolate Chip Cookies comes from the New York Times. It produces lavishly large cookie with a fantastic flavor and an impressive crunchy/chewy balance. Great recipe. If you bring these cookies to a 4th of July barbecue, it might make you famous.

Giant Crinkled Chocolate Chip Cookies
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Giant Crinkled Chocolate Chip Cookies

Recipe by New York TimesCourse: Dessert
Makes

11

5-inch cookies

Ingredients

  • 10 oz. (2 cups) all-purpose flour (see notes)

  • 1/2 tsp baking soda

  • 3/4 tsp salt

  • 8 oz. butter (2 sticks), room temperature

  • 10.5 oz. (1½ cups) granulated sugar

  • 2 oz. (1/4 cup) packed brown sugar

  • 1 egg

  • 1½ tsp vanilla

  • 2 Tbs water

  • 6 oz. bittersweet chocolate (60-70%), chopped into coarse pieces, bits, and shards

Directions

  • Beat the flour, baking soda, and salt for 15 seconds on speed 2 (of 10). Set aside.
  • Beat the butter until creamy, 1 minute on speed 6. Scrape down the side of the bowl. Add the granulated and brown sugars and beat until light and fluffy, 3 minutes on speed 6, stopping twice to scrape down the side of the bowl. Scrape down the side of the bowl once more. Stir in the egg, vanilla, and water, on lowest speed until combined, 30 seconds. Stir in the flour mixture, starting with short, slow pulses, and then continuing on lowest speed until combined, 20 seconds total. Scrape any batter away from the paddle. Stir in the chocolate on lowest speed, 15 seconds. Refrigerate dough for several hours or overnight (see notes).
  • Line 2 baking sheets with Silpats.
  • Heat the oven to 350°F. Form the dough into 3.6 oz. 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.
  • Place the chilled baking sheet in the oven and bake 10 minutes. Lift the baking sheet and bang it back down on the oven rack. Every 2 minutes, repeat lifting the pan and banging it back down. (See notes.) Bake for a total of 18 minutes or more, until the cookies’ edges are golden brown, but the centers are much lighter and not quite fully cooked.
  • Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
  • Repeat with remaining cookies. No need to clean the Silpats in between batches.

Notes

  • Instead of 2 cups of all-purpose flour, use 5½ oz. bread flour and 4½ oz. cake flour
  • You can skip the refrigeration, but it improves texture.
  • The cookies will go through three stages in the oven – two if you’re lucky. 1) Nothing will seem to happen, no matter how hard you bang the pan. This may be true after the initial ten-minute bake, and after the first couple of two-minute intervals. 2) The centers of the cookies will puff up as they bake. When you bang the pan, they’ll deflate and ripples will form in the cookie. You’ll notice after each two-minute interval, the center part of the cookie that puffs and deflates will get smaller. 3) Eventually, the cookie will cook through. The center will no longer puff or deflate. At this point, you’ve overbaked the cookie. You want to pull them out of the oven just before this happens.
"Giant Crinkled Chocolate Chip Cookies," from Make It Like a Man!

The Backstory

My husband raved about these cookies, and he has high standards. He loved the texture, and I have to say, he’s right. It’s pretty remarkable.

Social Learning

I’ve rewritten the recipe to match my style, but it’s substantially unaltered. I have a feeling (which I’ve not tested) that, except for the addition of water to the batter, this cookie is about the method, and not the recipe. These cookies are a bit labor intensive, since you can only bake them four at a time, and you have to tend to them every two minutes in the second half of the bake. They’re not hard, mind you … they just require a lot of attention.

I would consider using about one ounce less chocolate.

I used 70% chocolate, which is a bit darker than what was recommended. At first that seemed too dark, but once the cookie cooled fully, it was wonderful.

These cookies, stored in an airtight container, don’t soften; they maintain their crunchy-chewy balance. Even frozen and thawed, they maintain it! (And they’re pretty good frozen, by the way.)

These cookies are gloriously large, and I usually like that kind of thing … but I would consider making them smaller. One of these is truly the equivalent of two satisfying cookies.

"Giant Crinkled Chocolate Chip Cookies," from Make It Like a Man!
Giant Crinkled Chocolate Chip Cookies

Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thanks, Prosper Circle. 

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46 thoughts on “Giant Crinkled Chocolate Chip Cookies”

    • If you do the small version, let me know how the come out! I think it’s worth exploring.

      Reply

  3. Those cookies look amazing. I will have to give this technique a try. I can only imagine how good they taste because of the texture.

    Reply

    • Oh, you won’t be disappointed. You can make them in advance, which is a nice advantage.

      Reply

    • I know, that’s the thing. But it was worth it. I’d make these again.

      Reply

    • I’m sure everyone has a recipe for chocolate chip cookies. I have several. This one’s different. Worth making!

      Reply

  8. As soon as I saw the title of this post, Jeff, I knew I liked where it was going! I haven’t come across this style of cookie baking yet, but you know me – I have to try it out now. What a fun concept! And if you give it two thumbs up, then that means it’s legit! Less chocolate, though? I thought more chocolate, more better was the universal rule?
    David @ Spiced recently posted…Mixed Berry Topped Coffee Cake

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    • I know, I know, David. Indeed, I’ve had similar impure thoughts about other chocolate chip cookies, and found that when I reduced the amount of chocolate, the cookie suffered tremendously. So I can’t claim that reducing the chocolate will make this cookie any better. I’ll try it, though, and let you know how it comes out.

      Reply

  9. Jeff,
    Whoa, what an inspired post this is for two reasons; one anything with the mention of chocolate entices me and two the very look of your cookies has bought me into making these for my daughters birthday on 1st of July and I bet I will be her cookie making celebrity. Thank you!
    Hasin recently posted…Beetroot Raita

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  11. While I don’t enjoy American-style cookies often (As they’re too sweet to my liking), I must admit it’s hard to beat their rich, buttery, and chewy texture! These bad guys look irresistible delicious and inviting! Okay, I’ll grab one (or three) with my morning coffee 🙂
    Ben | Havocinthekitchen recently posted…Rainbow Goat Cheese Spread

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    • Oh, I’m right with you on that one. My favorite cookies by far are old-world types, that aren’t so sugary.

      Reply

  13. I’m sure these are so worth the attention they require. I’d probably not make these for a holiday even as I be everyone would love them and always ask me to bring them, but for us in the household, I’d definitely put the effort into whipping them up. Yum!
    Theresa recently posted…Summer Fruits with Sour Cream Topping

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  15. Ohhhh my goodness Jeff, you had me at the picture! Wow these are some gorgeous cookies. And I am completely intrigued by the baking method. Definitely making these!
    Shannon recently posted…Easy Homemade Tzatziki

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  16. I feel the need for a batch of these, Jeff! I like your notes on making the smaller — really, do I need a cookie the size of Rhode Island? Also the % of cacao. I usually bake with a 56-60% as I find it is a bit gentler in the final product, but I trust you that 70% is worth trying. You know, a recipe that needs a bit of attention is the best therapy… it helps clear your mind of the unimportant clutter.

    Reply

    • Yes, it does help clear the mind … and then you get to eat it!

      Reply

  18. I’ve made giant cookies before and it’s worth the four at a time approach. Sure they’re great for a Fourth of July BBQ, but I served giant cookies once at a fancy sit-down event too. We were all dressed up and giddy to grab our giant treats from a passed platter. It was the highlight of the party! GREG

    Reply

  19. Dear Jeff, these cookies have a wonderful look to them – they are all equally sized and wonderfully crinkly. And I really like your carefully written notes and explanations to this recipe. I will make sure to try the recipe – as the recipe needs a bit of attention, it’s a perfect project for one of thes long summer days…
    Happy Fourth of July!
    Andrea
    Andrea recently posted…Zucchini-Red Lentil Fritters With Lemony Yogurt Dip

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  23. I’ve made many batches of chocolate chip cookies, but never a batch quite like these giant, crispy, chewy ones. We definitely have to try them! They look so good! 😍🍪

    Reply

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