I recently subscribed to the NY Times Cooking section. I always got the emails but then I could only occasionally see the recipes and other times they wanted me to pay, so I decided to suck it up and fork over the $5/month.
Recently they did a whole one with a bunch of different chocolate chip cookie recipes. My SIL made the vegan ones and they were excellent, but I was particularly intrigued by the “Giant Crinkled Chocolate Chip Cookies” because of the baking technique.
It involves slamming the baking sheet down in the middle of the baking process to get the edges to spread and the middle stays nice and chewy and gooey.
I made them a second time… got all flats.
So I figured third time had to be the charm and started to experiment with different temperatures and techniques to get that perfect texture. You’re welcome. It’s this week’s reason the GS thinks I’m crazy.
Giant Chocolate Chip Cookies
recipe slightly adapted from the NY Times, technique trial and error by yours truly
2 sticks unsalted butter, room temperature
1 1/2 cups white sugar
1/4 cup brown sugar
1 1/2 tsp vanilla
2 tbs water
2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups chocolate chips
You know I’ve really taken a deep dive into a recipe when I measure the chocolate chips. AND I did the real baker’s thing where I left the butter and the egg out on the counter to get to room temperature rather than using my microwave and a cold egg. I MEAN BUSINESS.
Beat the butter, then add the sugars and beat until fluffy for 2-3 minutes. Add the egg, vanilla, and water.
In a separate bowl, whisk the baking soda and salt into the flour, then add it slowly. Beat in the chocolate chips. The original recipe calls for chopped bittersweet chocolate but, while I clearly have a wealth of time on my hands at home, my trips to the grocery store are a bit more complicated now so we settled for regular chips.
Now the NY Times says that you roll the dough into large balls using a heaping 1/3 cup scoop, then put them in the freezer for 15 minutes. According to the recipe, you can do this straight from room temp, or from refrigerated dough. I tried it both ways just to be sure. If you plan to refrigerate the dough, I would recommend pre-forming the dough into balls because it’s difficult to do when it’s cold. AND if you refrigerate the dough for a long period of time (like overnight) you can skip the 15 minutes in the freezer.
Then you stick them in a 350 degree oven on a lined baking sheet. After 10 minutes, SLAM the baking sheet down on a hard surface. (See my Instagram for a video of this. @spilllthebeansblog)
Let them bake for another 3 minutes, then do a second slam. Then let them go until golden brown at the edges, about another 4-5 minutes.
Now here’s what I discovered. The recipe says parchment paper OR a silicone baking mat but these two things are not created equal. Here’s one baked on a baking mat vs one on parchment paper:
Yes, Louise has ruined our wall by rubbing herself on it. Please ignore. Here’s another cookie shot.
The parchment paper allows more of a spread which prevents that delineation between the crispy outer edge and the chewy middle. So if you don’t already have a mat, get one!! They are cheap and always at HomeGoods or on Amazon.
And now that I’ve spent far too long experimenting with this recipe, who wants to come over and help me eat all these cookies? Greta doesn’t have teeth yet.