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  • Writer's pictureFay Walsh

Giant Crinkley Chocolate Chip Cookies

Ooey, gooey, and perfect just out of the oven every time.


I snagged this recipe from the NY Times and everyone was so impressed with the results. I highly recommend this recipe for the less enthusiastic bakers out there because they don't need to rise much and come out looking really impressive!


Malden Sea Salt


Not all salt is created equally and if you want to up your cooking game, I recommend Malden Sea Salt from England for literally everything. You can sprinkle this delicate salt over both savory and sweet items at your discretion and really elevate the appearance (and taste) of your food. After reading this great article about the brand from Bon Appétit magazine, you'll really have an appreciation for the artistry behind the cultivation of sea salt.



 

Giant Crinkled Chocolate Chip Cookies

by Julia Moskin


  • 2 cups AP flour

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

  • 2 sticks unsalted butter, room temperature

  • 1 ½ cups granulated sugar

  • ¼ cup packed light or dark brown sugar

  • 1 egg

  • 1 ½ teaspoons pure vanilla extract

  • 6 ounces bittersweet chocolate (about 60 percent cacao solids), chopped

  • Malden Flaky Sea Salt



 

  1. Position rack to the middle of the oven. Line 2 baking sheets with aluminum foil.

  2. Whisk the flour, baking soda and salt together in a bowl.

  3. Beat the butter on medium with a paddle mixer for a couple minutes. Add both granulated and brown sugars and continue to beat for a couple of minutes. Add your egg, vanilla and 2 tablespoons water, and reduce speed to low until just combined. Dust in the flour carefully, always cautious to not over mix. Add in the chocolate chips and chill the dough.

  4. Heat the oven to 350 degrees. Form the dough into balls (no more than 1/3 of a cup, that's on the very large side). Place 3 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking and repeat this process until all the dough is used.

  5. Place the chilled dough in the oven and keep an eye on them. Once they start to puff up in the center (about 7 or 8 minutes in) put on your oven mitt and smack the cookie tray a few times to flatten the cookies. Let the cookies rise again (another few minutes) and repeat until the dough has baked for 16-18 minutes total.

  6. Remove from the oven and let them cool on a wire rack. Dust them with a pinch of Malden Sea Salt Flakes.

  7. Repeat until you have cooked all your amazing cookies!


Original recipe derived from The New York Times.

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