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If you love a chocolate chip cookie with crisp, buttery edges, a soft and chewy center, and those gorgeous bakery-style crinkles, these Giant Crinkled Chocolate Chip Cookies are just for you.
This recipe uses the pan-banging method to create dramatic ripples and texture while keeping the centers perfectly tender. The cookies are big (we’re talking bakery-big), loaded with chopped semi-sweet chocolate, and finished with a sprinkle of flaky sea salt for that sweet-salty magic. They’re impressive, a little dramatic (in the best way), and surprisingly simple to make.
Why the Pan-Banging Method Works
If you’ve never tried pan-banging before, you’re in for a treat. But if you’ve been around for a bit you’ll remember I used this technique when I made my super delish Chewy Walnut Cookies!
Partway through baking, you literally lift the baking sheet a few inches and firmly drop it onto the oven rack. This deflates the cookies just enough to create those beautiful crinkled edges and ripples. Repeating this a few times gives you:
- Crispy, caramelized edges
- A thin, crackly outer layer
- Thick, soft, gooey centers
- That signature bakery-style look
Ingredients
- Salted butter at room temperature. I prefer using salted butter here because the goal is a perfectly buttery sweet/salty cookie!
- Sugars: Granulated sugar and light brown sugar
- Large eggs. You will use 2.
- Vanilla Extract of course!
- Baking soda
- Kosher salt
- All-purpose flour
- Chopped semi-sweet chocolate. You could also use bittersweet if you prefer a slightly less sweet cookie.
- Flaked sea salt for sprinkling
- Place 4 cookie dough balls onto a parchment-lined baking sheet, leaving plenty of room, these spread a lot.
- Bake for 10 minutes, then remove the pan from the oven and firmly bang it on the oven rack a few times to deflate the cookies. Return the pan to the oven for 3 minutes. Remove and bang again.
- Repeat this process two more times (bake 3 minutes, bang, repeat) until the edges are golden brown and the centers are mostly set but still slightly soft. This step creates the signature crinkled edges and rippled texture.
- Chilling matters. The 15 minutes helps control spreading. But don’t feel tempted to chill them longer than 15 minutes. Too much chill time will prevent the even baking and spreadability of the cookie which is integral for the crinkled (banged) edges.
- Use chopped chocolate instead of chips. It melts into pools throughout the cookie and works best with the thinner texture of the cookie.
- Don’t over-bake. The centers should look of so very slightly underdone when you pull them out. They’ll finish setting as they cool.
- Give them space. Four per baking sheet is ideal for proper spreading. If you crowd the pan they will most definitely bake together, which isn’t the worst thing, but that’s not the goal here.
Storage
Store airtight at room temperature for up to 3 days.
They’re also fantastic reheated for 10–15 seconds in the microwave.
Description
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!
- 1 cup salted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups + 2 tablespoons all purpose flour
- 10 ounces semi sweet chocolate, chopped
- flaked sea salt for sprinkling
- 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.
- 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.
- Turn mixer to low and add in the flour mixing until just combined. Stir in the chopped chocolate until evenly mixed in.
- 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.
- While the cookies are chilling, preheat the oven to 350° F.
- 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.)
- 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.
- 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.
Notes
Tip – if the cookies have spread too much or are misshapen you can form them back into circles with a spatula the first or second time you bang them. This is not necessary, but helps keep them perfectly round.
I will emphasize that these cookies spread and I don’t recommend baking more than 4 on a standard sized baking sheet at a time so they don’t bake together!
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