Crinkly Chocolate Chip Cookies
Pan-banging giant crinkly chocolate chip cookies
Ingredients
- 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
Instructions
- 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.
Notes
Recipe from New York Times.