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Crinkly Chocolate Chip Cookies

Crinkly Chocolate Chip Cookies

Pan-banging giant crinkly chocolate chip cookies
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins


  • 2 cups all-purpose flour
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1 cup butter or 2 sticks
  • 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.


Recipe from New York Times.