Giant Crinkled Chocolate Chip Cookies Recipe (2024)

Seriously? The biggest complaint here is the cookies are too big? Too much cookie? That's a bad thing??? I guess you can make your cookies smaller (but lose the crispy/gooey texture from what I've read here) and do what you normally do and have three or four of those instead of one of these. Nothing to complain about then. As for me, if I win $100 in a bet I'm not going to complain that the denomination is too large if they give me a $100 bill instead of two fifties.

Personally, I loved these cookies. I thought they were the right mix of chewy and ever so crispy around the edges. My boyfriend, let’s see if I keep him, decided they didn’t taste enough like soft-baked Chips Ahoy. Because no one wants a crispy cookie. That’s the review I got after spending 1.5 hours baking these. Happy social distancing, I’ll be starting mine from him tomorrow!

I made regular sized cookies following the recipe as written. I made changes to cooking time to account for the smaller size and they turned out great. I baked for a total of 11 min on convection, banging the cookie sheet after 5 min and then again 3 min later - 3 additional min and they’re done.

Can you make them smaller? Or will that ruin the crinkliness?

Making them smaller as we speak and they look crinkly and crispy and flat.... made a half recipe and have 18 cookies.

Grind 1 tablespoon of flax seeds in a blender, then add 3 tablespoons of water and blend. That equals 1 egg.

What is the best way to store these little (big) babies so the time put into making them can be enjoyed for more than 1 day? Is freezing better than room temperature? Would an air tight container make them soft and we'd loose that lovely crunch? I want to keep them crisp but not let them dry out. Any suggestions are appreciated!

I've always use a pastry cutter and arm muscle to do these things. After all, cookies have been made since there was a toll house on the Old Boston Post Road, (according to local legend).If I had to have all the gear recipes "require," I'd never cook anything!

Cookies the size of your face and they’re perfect. Love recipes in grams like this because it’s so much easier to put together. Mixed by hand because it’s more fun that way. Bang the pan, do it. Topped mine with a little flaky Himalayan for a little more salt action. I think pieces of toffee would be wild in this recipe, too.

These are 482 calories per serving. What is a serving? One cookie, two? Four?

I made 1/4 cupful cookies and could only fit 6 to a cookie sheet, because they spread out and flatten so much. I started whomping them at 8 minutes and they took 17 minutes to finish (whomps at 8, 11, 14 min).I made one batch straightaway and cooled another in the freezer and found little difference.I also don't have a stand or hand mixer. Everything by hand. This worked fine. Creaming the butter was tiring. ;)

This cookie benefits from an overnight resting in the refrigerator, especially if you don't want or are worried about spreading during baking.
Here's another tip, You also don't need to drop the pan on the oven rack, just rap it a few times on the edge of the rack to create the spreading. Time the baking for 8 minutes, then rotate the pan front to back, reset the timer for another 8 minutes for even baking. BTW, line the baking sheet with parchment paper for easy removal.

I've been trying to replicate a cookie I had in Maine that was perfectly crunchy on the outside with a densely chewy center, so I changed recipe to 1 cup white sugar + 3/4 brown to add more of deep caramel. Also sprinkled fleur de sel on top during last few minutes of baking. Best cc cookies I've ever made that aren't the typical toll house style.

You must do the pan bang at 10 minutes or it doesn’t work. 18 min is perfect. They are wonderful. I did a gluten free flour and used the crock butter sticks for a dairy free gluten free version and it is very tasty.

Used 50g less white sugar and it still tasted quite sweet, cut pieces looks prettier but chips work fine. Make sure the edges brown before you bang or else you’re just spreading it

I love learning a new technique, but would this "bang the pan" method work with any chocolate chip cookie recipe that produces thinner cookies? Or, really, any kind of cookie that spreads well? The recipe itself doesn't appear to be particularly unique, but maybe I'm not seeing something in the ratios used.

I just made these cookies a second time and prefer how they came out after a few tweaks:- Browned the butter and let it cool a bit before adding in the sugars- Used half bittersweet chocolate and half semi-sweet chocolate- Cut the size of each cookie down to about 1/4 c of dough per cookie- Baked for 10 mins, slammed the pan, then baked for another 10 mins, stopping halfway through to slam the pan again- Sprinkled finishing salt on top of each cookie before the final 5 mins of baking

Awesome fresh and warm. We were stoked. The next day though, meh and disappointing. To reheat we preheated the oven to 350, turned the cookies after 3 minutes for 5 minutes total.

Meh - the crispy edges were fine. The caramel-ey center is nice. I prefer a cc cookie w more brown to white sugar and a consistent texture throughout but I could see how most people would enjoy these.

Here to say you can make these half the size, bang the pan at 7-10-13-15 and they are a little more manageable. But the original recipe is also great and very dramatic. Big chocolate chunks are good!

How many grams are in a cup of flour?Every NYT recipes has a different amount…

The cookies caramelized at the edges and were quite crisp. Next time I will weigh dough instead of eyeballing a heaping ⅓ cup. I added crushed walnuts and used darker chocolate as well. Very tasty!

Followed the recipe exactly and they were perfect. I was able to wrap and freeze them once cooled and they froze well. Great recipe.

Very easy, and so fun to make! I followed the recipe exactly and per suggestions baked 2 at a time.I will reduce the sugar content and adjust the brown and white sugar ratios as it was slightly sweeter than necessary.Such a beautiful looking cookie.

I used whole wheat pastry flour, cut the white sugar by 1/3 (will cut a little more next time and maybe also cut the butter by 1/4 - they were very greasy), and made them a little less than half the called-for size (half a batch yielded 11 cookies). 5 on a tray placed like the dots on a die worked perfectly (6 got a little squished). Took a tip I read somewhere on this app to use a serrated bread knife to chop the chocolate: much less messy! This recipe is worth the trouble!

I made these last night for my husband and he loved them. I made them 80gr and got super big and super thin. This recipe rocks

1/2 c white sugar. 3/4 c brown Cut butter.

I decided to bake 6/10 of the cookies and save 4 in the freezer. Here are my learnings from this round: 1)Bake 2 at a time to give each cookie ample space to spread. 2)Only bang the sheet after baking for 10 minutes and then after the additional three minutes. (I banged the sheet on the first batch after taking them out, which resulted in cookies that are entirely flat. For the second batch of 2, I didn't bang the sheet after taking them out of the oven for good, resulting in a gooey center.)

Literally perfect cookies

It’s an excellent cookie. I decreased the granulated sugar by 1/2 a cup and increased the brown by 1/4 based on other reviews. It was still a smidge sweet for my taste, so next time I’ll decrease a bit more and hopefully it won’t affect the outcome. It would be way too sweet for my taste as written. It took a bit longer to get the golden brown edges, but that could be my oven. They are large, but in a festive/celebratory sort of way. One was plenty.