When people ask me for a good chocolate chip cookie recipe, I usually recommend what I call “The New York Times Chocolate Chip Cookie”. Popularized in an article by David Leite, it’s the recipe made with a mix of bread flour and cake flour and has a dough that must be chilled for 24 hours. So those are what I call “The New York Times” cookies, but now there is a new New York Times cookie on the block — Sara Kiefer’s Giant Crinkled Chocolate Chip Cookies aka Pan Banging Cookies,
Julia Moskin shared the recipe after seeing the cookies over and over on Instagram. The cookies are flat and wrinkly thanks to a little trick of banging the baking sheet to deflate the puffed dough. I first learned this technique from Sherry Yard’s book The Secrets of Baking, but from what I remember Sherry only did it once to make flat cookies. Sara Kiefer, who inspired Julia Moskin, bangs the cookies against the rack after the first 10 minutes and then again at 2 minute intervals so that the cookies develop ridges. The cookies spread out into very flat, 5 inch cookies that really showcase the chocolate. The cookie part is sweet and tastes fine, but in my opinion this cookie is all about the big shards of chocolate rippling through.
This recipe is definitely worth a try. The drawback is it makes only 10 giant cookies, so your best bet is to make them for the family or a few friends. They’d be good for bake sales too, but you’d have to make multiple batches. They do require some babysitting with the 2 minute interval banging. My cookies took even more time because the only tray that would fit in my freezer was a toaster oven tray, and I had to bake 2 cookies at a time.
Now if you are happy about the small yield of the recipe and wouldn’t mind an even smaller one, the recipe halves quite nicely. Just use 2 tablespoons or weigh out about 22 grams of beaten egg.
Giant Crinkled Chocolate Chip Cookies
- 2 cups all-purpose flour 260 grams**
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter 227 grams
- 1 1/2 cups granulated sugar 300 grams
- 1/4 packed light or dark brown sugar 55 grams, I use light
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons of water
- 6 to 8 oz bittersweet chocolate about 60 percent cacao solids, chopped or use Scharffen Berger Chocolate Chunks
- Preheat the oven to 350 degrees F.
- Find 2 baking sheets that you can fit in your freezer and line them with foil or parchment.
- Whisk together the flour, baking soda and salt; set aside.
- With an electric mixer (hand held is fine), beat the butter on medium until creamy. Add both sugars and beat on medium until light and fluffy, scraping bowl.
- Add the egg, vanilla and 2 tablespoons water, and mix on low to combine.
- Add the flour mixture, and mix with a spoon until combined. Stir in the chocolate.
- Scoop the dough up with a 1/3 cup measure and form about 10 balls that weigh in at about 100 grams. Place 4 balls an equal distance apart on a prepared pan that can fit in your freezer. Freeze the pan with the cookie dough on it for 15 minutes.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Bake for another 2 minutes, then repeat -- lifting and dropping (banging). Repeat again banging at 2 minute intervals until you've baked the cookies for 16 or 17 minutes. This may vary depending on your oven. Do not overbake! The cookies are much better when slightly underbaked. Also, remember to put the second pan with dough in the freezer while the first batch is baking.
- Allow the cookies to cool on the baking sheet until they are firm enough to transfer, then let cool completely on a wire rack. I like to continue cooling in the refrigerator to set the chocolate (or leave gooey if you prefer).