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Giant Crinkled Chocolate Chip Cookies

Giant Crinkled Chocolate Chip Cookies are made by baking the cookie dough for 10 minutes, then banging the pan against the rack (or counter) every 2 minutes until the cookies are baked through and have wrinkles.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness


  • 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).


If you don't have a scale, fluff up the flour before measuring and make sure not to pack it into the cup.