Ina Garten’s Giant Crinkled Chocolate Chip Cookies is made with butter, granulated sugar, light brown sugar, egg, vanilla extract, all-purpose flour, baking soda, kosher salt, bittersweet chocolate, and fleur de sel. This delicious cookie recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
This Giant Crinkled Chocolate Chip Cookies Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar
- ¼ cup light brown sugar, lightly packed
- 1 extra-large egg, at room temperature
- 1½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 8 ounces bittersweet chocolate, chopped, such as Lindt
- Fleur de sel or sea salt, for sprinkling
How To Make Giant Crinkled Chocolate Chip Cookies:
- Preheat the oven: Preheat the oven to 180°C (350°F). Arrange three oven racks evenly spaced.
- Cream the butter and sugars: In an electric mixer fitted with a paddle attachment, beat 225g (½ pound) of butter on medium speed for 3 minutes until creamy. Add 300g (1½ cups) of granulated sugar and 55g (¼ cup) of light brown sugar, and continue beating for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula.
- Add wet ingredients: Mix in 1 extra-large egg, 1½ teaspoons of vanilla extract, and 2 tablespoons of warm water on low speed until just combined.
- Mix the dry ingredients: In a separate bowl, whisk together 250g (2 cups) of all-purpose flour, ½ teaspoon of baking soda, and 1 teaspoon of kosher salt.
- Combine wet and dry ingredients: With the mixer on low, slowly add the flour mixture to the butter mixture until combined. Fold in 225g (8 ounces) of chopped bittersweet chocolate, including any fine chocolate dust, using a spatula.
- Shape the dough: Using a 2¼-inch (5.5 cm) ice cream scoop or a ⅓ cup measure, form 12 rounded scoops of dough. Place them on a sheet pan and freeze for exactly 15 minutes.
- Bake the cookies: Place 4 balls of dough, spaced well apart, on each of three baking trays lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center.
- Bang the pans: Remove the trays from the oven and bang them on the stovetop to deflate the centers of the cookies. Return to the oven for 3 more minutes. Repeat this process every 3 minutes, for a total of 18-20 minutes, or until the edges are golden brown but the centers are still soft and pale.
- Final touches: Rotate the baking trays during cooking to ensure even baking. Once done, sprinkle the tops with fleur de sel or sea salt and let the cookies cool completely on the trays.
Recipe Tips:
- Use room temperature ingredients: Let your butter and egg come to room temperature before using. This helps mix the dough better and makes the cookies smooth.
- Chop the chocolate finely: Cut the chocolate into small pieces, including tiny bits. This makes sure the chocolate melts well in every cookie.
- Freeze the dough: Don’t skip freezing the dough for 15 minutes. It helps the cookies keep their shape and makes them crinkly.
- Bang the pans: Hitting the pans while baking flattens the cookies and gives them a chewy, crinkled texture.
- Turn your pans: Rotate the pans in the oven so all the cookies bake the same way, especially if your oven heats unevenly.
How To Store Leftovers?
- Refrigerate: First, let the leftover Giant Crinkled Chocolate Chip Cookies cool to room temperature. Then, store them in an airtight container in the fridge for up to 1 week to keep them fresh.
- Freeze: After the cookies have cooled to room temperature, place them in a freezer-safe bag or container and freeze for up to 3 months. When ready to eat, let the cookies thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 cookie (out of 12 servings)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 180mg
- Potassium: 100mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 3g
Try More Ina Garten Recipe:
- Ina Garten Banana Rum Trifle
- Ina Garten Boston Cream Pie
- Ina Garten Salted Pistachio Meringues
- Ina Garten Applesauce Cake With Bourbon Raisins
Ina Garten Giant Crinkled Chocolate Chip Cookies
Description
Ina Garten’s Giant Crinkled Chocolate Chip Cookies is made with butter, granulated sugar, light brown sugar, egg, vanilla extract, all-purpose flour, baking soda, kosher salt, bittersweet chocolate, and fleur de sel. This delicious cookie recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F). Arrange three oven racks evenly spaced.
- Cream the butter and sugars: In an electric mixer fitted with a paddle attachment, beat 225g (½ pound) of butter on medium speed for 3 minutes until creamy. Add 300g (1½ cups) of granulated sugar and 55g (¼ cup) of light brown sugar, and continue beating for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula.
- Add wet ingredients: Mix in 1 extra-large egg, 1½ teaspoons of vanilla extract, and 2 tablespoons of warm water on low speed until just combined.
- Mix the dry ingredients: In a separate bowl, whisk together 250g (2 cups) of all-purpose flour, ½ teaspoon of baking soda, and 1 teaspoon of kosher salt.
- Combine wet and dry ingredients: With the mixer on low, slowly add the flour mixture to the butter mixture until combined. Fold in 225g (8 ounces) of chopped bittersweet chocolate, including any fine chocolate dust, using a spatula.
- Shape the dough: Using a 2¼-inch (5.5 cm) ice cream scoop or a ⅓ cup measure, form 12 rounded scoops of dough. Place them on a sheet pan and freeze for exactly 15 minutes.
- Bake the cookies: Place 4 balls of dough, spaced well apart, on each of three baking trays lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center.
- Bang the pans: Remove the trays from the oven and bang them on the stovetop to deflate the centers of the cookies. Return to the oven for 3 more minutes. Repeat this process every 3 minutes, for a total of 18-20 minutes, or until the edges are golden brown but the centers are still soft and pale.
- Final touches: Rotate the baking trays during cooking to ensure even baking. Once done, sprinkle the tops with fleur de sel or sea salt and let the cookies cool completely on the trays.
Notes
- Use room temperature ingredients: Let your butter and egg come to room temperature before using. This helps mix the dough better and makes the cookies smooth.
- Chop the chocolate finely: Cut the chocolate into small pieces, including tiny bits. This makes sure the chocolate melts well in every cookie.
- Freeze the dough: Don’t skip freezing the dough for 15 minutes. It helps the cookies keep their shape and makes them crinkly.
- Bang the pans: Hitting the pans while baking flattens the cookies and gives them a chewy, crinkled texture.
- Turn your pans: Rotate the pans in the oven so all the cookies bake the same way, especially if your oven heats unevenly.
Ina Garten Giant Crinkled Chocolate Chip Cookies