Crinkly Chocolate Chip Cookies
Pan-banging giant crinkly chocolate chip cookies
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 2 cups all-purpose flour
- ¾ tsp salt
- ½ tsp baking soda
- 1 cup butter or 2 sticks
- 1¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 8 oz or 2 cups bittersweet or semi-sweet chocolate, chopped in chunks
- 1/2 cup chopped pecans or walnuts
In a medium bowl, mix the dry ingredients (flour, salt, and baking soda) and set aside.
In the bowl of a stand mixer or with a handheld mixer, cream butter with granulated and brown sugar until fluffy. Add egg and vanilla.
With the mixer on low speed, slowly add the flour until completely incorporated. Add chopped chocolate and nuts and mix again.
Take a 1/4 cup measuring cup and carefully measure out dough. Place 4 balls of dough on a tray lined with parchment paper and freeze for 15 minutes. Prepare rest of the dough to be frozen while oven is preheating.
Preheat oven to 350 degrees and bake frozen cookies for 8 minutes. While cookies are baking, place next tray in the freezer for 15 mins. Remove cookies from the oven and bang the tray on the counter a few times, until dough starts to pool out at the edges. Place back in the oven for 2 minutes and repeat, and then for another 2 minutes and bang again until the edges are slightly crispy and the centre is still soft.
Allow cookies to cool completely before devouring with a tall cold glass of milk.