GET CHIP DROP REVIEWS RECIPES

Name: Giant Crinkled Chocolate Chip Cookies
Total time: 30 min
Yield: 10 cookies
Ingredients: 2 cups/256 grams all-purpose flour; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/2 pound/227 grams unsalted butter (2 sticks), room temperature; 1 1/2 cups/302 grams granulated sugar; 1/4 cup/55 grams packed light or dark brown sugar; 1 egg; 1 1/2 teaspoons pure vanilla extract; 6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

GIANT CRINKLED CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING

Giant Crinkled Chocolate Chip Cookies Recipe - NYT Cooking image

You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.

Provided by Julia Moskin

Total Time 30 minutes

Yield 10 cookies

Number Of Ingredients 9

Ingredients

2 cups/256 grams all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound/227 grams unsalted butter (2 sticks), room temperature
1 1/2 cups/302 grams granulated sugar
1/4 cup/55 grams packed light or dark brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

Steps:

Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
In a small bowl, whisk the flour, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.

Nutrition Facts : @context http//schema.org, Calories 483, UnsaturatedFatContent 8 grams, CarbohydrateContent 66 grams, FatContent 24 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 15 grams, SodiumContent 247 milligrams, SugarContent 45 grams, TransFatContent 1 gram

SOFT AND CHEWY CHOCOLATE CHIP COOKIES RECIPE ...

Soft and Chewy Chocolate Chip Cookies Recipe ... image

Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don’t have to come from the bakery down the street—they can be created and perfected right from your own kitchen and with ingredients you likely already have on hand in your pantry. Don’t forget to slow down when baking this delicious and classic recipe, and just enjoy the process of making these amazing homemade cookies.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 55 minutes

Yield 72

Number Of Ingredients 9

Ingredients

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 to 4 cups semisweet chocolate chips (12 to 24 oz)

Steps:

Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120 , CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 10 g, TransFatContent 0 g

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You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
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