Dessertscookiesandcups
Giant Crinkled Chocolate Chip Cookies
These giant chocolate chip cookies are soft and chewy on the inside and buttery and crisp at the edges. Sprinkled with extra sea salt, these are a family favorite!
👥 12 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 25 min🔥 Cook: 18 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- pan
📝 Preparation Steps
1
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together for ⏱️ 3 minutes on medium speed.
2
Add in the eggs, vanilla, baking soda, and kosher salt and mix for ⏱️ 1 minute, until combined and smooth, scraping the sides of the bowl as necessary.
large eggs2
3
Turn mixer to low and add in the flour mixing until just combined. Stir in the chopped chocolate until evenly mixed in.
4
Using a large cookie scoop measure out 1/3 cup of the cookie dough (3.5- ounces if using a food scale). The dough will be sticky. Place the cookie dough balls onto a large, parchment lined baking sheet or tray and place in the freezer for ⏱️ 15 minutes.
5
While the cookies are chilling, preheat the oven to 350° F.
6
Remove the cookies from the freezer and place 4 cookie dough balls onto a parchment lined baking sheet. The cookies will spread a lot while baking. (You can bake multiple cookie sheets of cookies at a time if you have a large oven with shelves and 2 – 3 cookie sheets.)
7
Bake the cookies for ⏱️ 10 minutes and remove from the oven. Bang (or drop) the baking sheet a few times to deflate the cookies. Place the cookies back in the oven for ⏱️ 3 minutes and repeat the banging. Do this 2 more times until the cookies are golden brown at the edges and mostly set in the centers. *See tip.
8
When the cookies are done sprinkle with flaked sea salt and allow them to cool on the pan for ⏱️ 5 minutes. Transfer to a cooling rack to cool completely.
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