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Ina Garten Giant Crinkled Chocolate Chip Cookies

Crinkled Chocolate Chip Cookies
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These oversized cookies have perfectly crisp, crinkled edges and chewy, tender centers loaded with semisweet chocolate chips. The combination of melted butter and an extra egg yolk creates a rich, toffee-like flavor and a distinctive crinkled top.

Ingredients

Scale
  • 1 cup plus 2 tablespoons (5 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick/4 ounces) unsalted butter
  • 1/2 cup (3.5 ounces) light brown sugar, lightly packed
  • 1/4 cup (1.75 ounces) granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 6 ounces (about 1 cup) semisweet chocolate chips

Instructions

  1. Melt the 1/2 cup unsalted butter in a small saucepan over medium heat, swirling occasionally, until it melts completely and begins to foam. Continue to cook, stirring constantly, until the butter turns a deep golden brown and smells nutty, about 3-4 minutes. This browning draws out nutty, caramel-like flavors that are essential to the cookie’s richness. Immediately pour the browned butter into a medium heatproof bowl, including all the browned milk solids, and let it cool for 10 minutes until it is warm but no longer hot to the touch, so it doesn’t cook the egg when mixed.
  2. While the butter cools, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper, ensuring the paper lies flat for even baking and easy release. Set aside.
  3. In a small bowl, whisk together the 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. This ensures the leavener and salt are evenly distributed throughout the dough so the cookies rise uniformly and have balanced seasoning.
  4. Add the 1/2 cup light brown sugar and 1/4 cup granulated sugar to the cooled browned butter. Whisk vigorously until the mixture is smooth and no lumps remain, about 30 seconds. The warm butter will help dissolve the sugars, which contributes to the crinkled crust. Whisk in the 1 large egg and 1 large egg yolk, one at a time, then the 1 teaspoon vanilla extract, until the mixture is thick, glossy, and falls in a ribbon from the whisk.
  5. Sprinkle the flour mixture over the butter-sugar mixture. Use a rubber spatula to fold gently until just combined, scraping the bottom and sides of the bowl; stop as soon as no streaks of flour remain. Overmixing develops gluten that would make the cookies tough rather than tender.
  6. Fold in the 6 ounces semisweet chocolate chips with the spatula until evenly distributed. The dough will be quite soft and sticky. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 72 hours. Chilling hardens the fat in the dough, which prevents the cookies from spreading too much in the oven and deepens the toffee flavor as the sugars caramelize.
  7. Using a 1/4-cup measure or a large (2-ounce) cookie scoop, portion the chilled dough into 4 equal mounds—about 1/4 cup each. Place only 2 mounds on each prepared baking sheet, spacing them at least 4 inches apart; these cookies spread significantly during baking. Gently press the tops of each mound with your fingers to slightly flatten, encouraging a crinkled, wrinkled surface rather than a domed top.
  8. Bake one sheet at a time on the center rack of the preheated 350°F (177°C) oven for 14-16 minutes, or until the edges are golden brown and set, the center is still pale and slightly soft, and the surface is covered with fine crinkles. For a chewier interior and slightly softer center, bake closer to 14 minutes; for a crisper overall cookie, bake a full 16 minutes. Do not overbake—the cookies will continue to firm as they cool.
  9. Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes. This allows the structure to set enough that they won’t break when transferred. Using a thin metal spatula, transfer the cookies to a wire rack and cool completely, about 20 minutes. The crinkled surface becomes more pronounced as they cool. Repeat with the second sheet.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, wrap each cooled cookie individually in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, place a frozen cookie on a parchment-lined baking sheet and warm in a 300°F (149°C) oven for 4-6 minutes, until heated through and edges re-crisp. Do not microwave, as that will make them soggy.

Nutrition

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