When the aroma of freshly baked cookies wafts through the house, it’s a moment that brings joy and nostalgia. The Heavenly Ina Garten Giant Crinkled Chocolate Chip Cookies are the ultimate indulgence, taking around 30 minutes to prepare and bake. The secret to their success is the unique technique of tapping the cookies while baking, which creates that crinkled texture that is simply irresistible.
This recipe is perfect for cookie lovers, family gatherings, or a special treat any day of the week. You can make the dough ahead of time and freeze it, so you’ll always have cookie dough ready to bake up some warm, decadent cookies whenever the craving hits.
Why You’ll Love This Recipe
- The crispy edges contrast beautifully with the soft, chewy centers.
- Tapping the cookies during baking creates a unique texture.
- A mix of bittersweet chocolate brings rich flavor in every bite.
- Ready in about 30 minutes, making it a quick dessert option.
What You’ll Need
Here’s what you’ll need to create these heavenly cookies.
For the Dough
- 2 cups (480 ml) all-purpose flour
- 1½ cups (300 g) granulated sugar
- ¼ cup (50 g) light brown sugar, lightly packed
- 8 oz (226 g) bittersweet chocolate, chopped, such as Lindt
- ½ lb (227 g or 2 sticks) unsalted butter
- 1 extra-large egg
- 1½ tsps pure vanilla extract
- ½ tsp baking soda
- 1 tsp kosher salt
For Finishing
- Fleur de sel or sea salt, for sprinkling
Use kitchen scale for precise measurements.
Substitutions & Swaps
- Granulated sugar can be substituted with brown sugar.
- For dairy-free, use vegan butter.
- Any chocolate variety can replace bittersweet.
- Use an egg substitute for a vegan option.
How to Make It
Get ready to bake some delicious cookies with these simple steps!
Cream
Using an electric mixer with paddle attachment, cream butter until smooth. Gradually add granulated and light brown sugars, whipping until light and fluffy.
Blend
Blend egg, vanilla extract, and warm water at low speed until just combined, creating a uniform wet mixture.
Whisk
Whisk all-purpose flour, baking soda, and kosher salt together, ensuring even distribution of dry ingredients.
Merge
Merge dry ingredients into butter mixture at low speed. Fold in bittersweet chocolate, including fine chocolate fragments, using a spatula to create a cohesive dough.
Portion
Scoop 12 uniform dough portions using a 2¼-inch ice cream scoop. Freeze for 15 minutes to enhance cookie structure.
Bake
Position 4 dough balls on parchment-lined trays with ample spacing. Bake for 10 minutes until centers slightly rise.
Tap
Remove trays and tap against stovetop to deflate cookie centers. Return to oven, repeating tapping every 3 minutes for 18-20 minutes, achieving golden-brown edges and soft, pale centers.
Finish
Rotate trays during baking for even browning. Once complete, sprinkle fleur de sel or sea salt across cookies and cool entirely on baking trays.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze dough for future baking.
Reheat: Warm in an oven at 160°C (325°F) for 5 minutes.
Tips for Best Results
- Ensure butter is at room temperature for easy creaming.
- Measure flour correctly for the best texture.
- Experiment with different types of chocolate for varied flavors.
- Allow cookies to cool completely on trays for optimal texture.
Serving Suggestions
- Enjoy with a glass of cold milk for a classic experience.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Serve at a bake sale or potluck to share the joy of homemade cookies.
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