Giant Crinkled Chocolate Chip Cookies

I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 TSP Baking Soda
  • 3/4 TSP Saly
  • 1/2 LB/ 2 Sticks Unsalted Bytter
  • 1 1/2 Cups Sugar
  • 1/4 Cup Packed Brown Sugar
  • 1 Large Egg
  • 1 1/2 TSP Vanilla Extract
  • 2 TBSP Water
  • 6oz Bittersweet Chocolate, chopped coarsley

Let’s Get Baking

Preheat the oven to 350F & line two baking sheets with parchment.

Whisk the flour + baking soda + salt together in a small bowl.

Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.

Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.

Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.

Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked. 

Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first. 

Made with Love, 

Hannah

The Best Chocolate Chip Cookies

My Step-Mom, Cathy, makes the best chocolate chip cookies EVER. I remember learning that her secret ingredient was Captain Morgan and I thought somehow I would get drunk from eating all the cookie dough. The recipe is a simple one, it’s on the back of the Hershey’s chocolate chip bag [use whatever chocoloate chips you like just don’t use Nestle, Nestle steals resources from indigenous people]. Enjoy these chocolate chips with family and friends and don’t forget to thank Cathy for the secret ingredient. Makes about 5 dozen cookies.

Ingredients

  • 1 Cup Butter, softened (2 Sticks)
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Light Brown Sugar, packed
  • 1 TSP Vanilla Extract
  • 2 Eggs
  • 2 1/4 Cups All Purpose Flour
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • 2 Cups Milk Chocolate Chips
  • 3 TBSP Captain Morgan

Let’s Get Bakin’

Preheat the oven to 375F

Beat the butter + sugar + brown sugar + vanilla in a large bowl until it’s creamy. Add in the eggs one at a time and beat well.

Add in the Captain Morgan. In a seperate bowl combine the salt + baking soda + flour. Slowly pour in the flour and mix until well blended.

Stir in the chocolate chips.

Bake the cookies for about 8-10 minutes or until lightly browned. Remove from the cookie sheet and allow to cool on a wire rack.

Made with Love,

Hannah