If you love chocolate chip cookies with crispy, buttery edges, soft, chewy centers, and gorgeous bakery-style crinkles, then these giant crinkly chocolate chip cookies are for you.
This recipe uses the bread banging method to create dramatic ripples and texture while keeping the center perfectly tender. The cookies are large (bakery-sized), filled with chopped semi-sweet chocolate, and finished with a sprinkle of flaky sea salt for some sweet-salty magic. It’s impressive, a little dramatic (in a good way), and surprisingly easy to make.
Why the bread banging method works
If you’ve never tried pan banging before, you’re in for a treat. But if you’ve been around this site for any amount of time, you’ll remember that I used this technique when I made these super delicious and chewy walnut cookies.
Halfway through baking, literally lift the baking sheet a few inches and drop it firmly onto the oven rack. This will deflate the cookies just enough to create beautiful crinkled edges and ripples. Repeat this a few times and you’ll get something like this:
Crispy, caramelized edges Thin, crackling outer layer Thick, soft, gooey center Its signature bakery-style look
material
Salted butter at room temperature. I prefer to use salted butter here because the goal is to make perfectly buttery sweet and salty cookies. Sugar: Granulated sugar, cane sugar Large eggs. Of course 2. I use vanilla extract! Baking soda Kosher salt All-purpose flour Chopped semi-sweet chocolate. You can also use bittersweet if you prefer a less sweet cookie. Flaked sea salt for furikake
How to bake wrinkled cookies and bread banging techniques
Place 4 cookie dough balls on a baking sheet lined with parchment paper and spread out quite a bit, leaving enough space. Bake for 10 minutes, then remove the pan from the oven and tap the cookies firmly on the oven rack a few times to deflate the cookies. Return the pan to the oven and heat for 3 minutes. Remove and tap again. Repeat this process two more times (bake for 3 minutes, beat and repeat) until the edges are golden brown and the center is mostly set but still slightly soft. This step creates the characteristic wrinkled edges and wavy texture.
Tips for making perfect crinkled chocolate chip cookies
Cold is important. 15 minutes will help control the spread. However, do not let it cool for more than 15 minutes. Chilling for too long will cause the cookies to wrinkle (slap) around the edges, which will prevent them from baking and spreading evenly. Use chopped chocolate instead of chips. It melts into puddles all over the cookie and pairs well with the thin texture of the cookie. Do not overcook. When you pull it out, it should look like there’s just a little bit left in the center. It will solidify as it cools. Give them space. 4 pieces per baking sheet is ideal for proper spreading. If you stuff it into a pan, it will definitely bake together. This isn’t the worst thing, but that’s not the goal here.
storage
Store tightly closed at room temperature for up to 3 days.
You can also enjoy it deliciously by heating it in the microwave for 10 to 15 seconds.
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explanation
These giant chocolate chip cookies are soft and chewy on the inside and buttery and crispy around the edges. A family favorite with a generous sprinkle of sea salt.
1 cup Salted butter, room temperature
1 1/2 cups granulated sugar
1/4 cup light brown sugar
2 big eggs
2 teaspoons vanilla essence
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups + 2 tablespoons all-purpose flour
10 oz Semi-sweet chocolate, chopped flake sea salt for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and light brown sugar on medium speed for 3 minutes. Add eggs, vanilla, baking soda, and kosher salt and mix for 1 minute, scraping the sides of the bowl as needed, until smooth. With the mixer on low speed, add the flour and mix until just combined. Stir in the chopped chocolate until evenly mixed. Using a large cookie scoop, measure out 1/3 cup (3.5 ounces if using a food scale) of cookie dough. The dough will become sticky. Place the cookie dough balls on a large baking sheet or tray lined with parchment paper and place in the freezer for 15 minutes. While the cookies are cooling, preheat the oven to 350°F. Remove the cookies from the freezer and place 4 cookie dough balls on a baking sheet lined with parchment paper. The cookies will spread quite a bit while baking. (If you have a large oven with shelves and 2-3 cookie sheets, you can bake multiple cookie sheets at once.) Bake the cookies for 10 minutes, then remove from the oven. Tap (or drop) the baking sheet a few times to deflate the cookies. Return the cookies to the oven for 3 minutes and repeat. Repeat this two more times until the edges of the cookie are golden brown and the center is almost set. *See tips. When cookies are finished, sprinkle with flaky sea salt and let cool on the pan for 5 minutes. Transfer to a cooling rack to cool completely.
Precautions
Tip – If the cookies spread out too much or are misshapen, you can use a spatula to roll them back into circles during the first or second beating. This is not required, but helps keep it perfectly circular.
These cookies will spread, so I don’t recommend baking more than 4 at a time on a standard size baking sheet to avoid them baking together.
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