introduction
If you are looking for a delicious cookie that combines a crisp edge with a soft, chewy center, these Giant Crinkled Chocolate Chip Cookies from Ina Garten will not disappoint. These cookies are packed with chocolate and have a delightful texture that will leave you craving more. Perfect for any occasion, they are just as good for a leisurely afternoon snack as they are for a festive gathering.
why make this recipe
These Heavenly Giant Crinkled Chocolate Chip Cookies are a treat for both the eyes and the taste buds. They are easy to make and use simple ingredients that you may already have in your kitchen. The combination of bittersweet chocolate and a sprinkle of sea salt elevates the flavor, making these cookies irresistible. Baking these cookies fills your home with a warm and inviting aroma, creating a cozy atmosphere that everyone will love.
how to make Heavenly Ina Garten Giant Crinkled Chocolate Chip Cookies
Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¼ cup light brown sugar, lightly packed
- 8 oz bittersweet chocolate, chopped
- ½ lb unsalted butter
- 1 extra-large egg
- 1½ tsps pure vanilla extract
- ½ tsp baking soda
- 1 tsp kosher salt
- Fleur de sel or sea salt, for sprinkling
Directions:
- Align three oven racks and preheat your oven to 180°C (350°F).
- Cream the butter until smooth, gradually adding the granulated and brown sugars until fluffy.
- Blend in the egg, vanilla extract, and a bit of warm water until just combined.
- Whisk together the flour, baking soda, and kosher salt in another bowl.
- Slowly merge the dry ingredients into the butter mixture, then fold in the chopped chocolate.
- Scoop out 12 uniform portions and freeze for 15 minutes.
- Place 4 dough balls on parchment-lined trays and bake for 10 minutes. Then tap the trays to deflate the centers. Return to the oven, baking for a total of 18-20 minutes until golden-brown.
- Sprinkle with fleur de sel or sea salt and allow to cool on trays.
how to serve Heavenly Ina Garten Giant Crinkled Chocolate Chip Cookies
These cookies are best enjoyed warm, either fresh from the oven or after cooling for a few minutes. Serve them with a glass of cold milk or a warm cup of coffee for a delightful treat. They also make a great addition to dessert platters at gatherings or parties.
how to store Heavenly Ina Garten Giant Crinkled Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay tasty for about a week. If you want to keep them longer, consider freezing the cookies. Make sure they are fully cooled before placing them in a freezer-safe bag or container.
tips to make Heavenly Ina Garten Giant Crinkled Chocolate Chip Cookies
- Make sure your butter is soft but not melted for the best texture.
- Don’t skip freezing the dough balls; this step helps achieve those lovely crinkles.
- Feel free to experiment with different types of chocolate, such as semi-sweet or milk chocolate, to suit your taste.
variation (if any)
You can add nuts like walnuts or pecans for added crunch. Another variation is to include a sprinkle of cinnamon in the dry ingredients for extra flavor. For a fun twist, try adding dried fruit like cranberries or cherries to complement the chocolate.
FAQs
1. Can I use other types of flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that this may alter the texture.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the fridge. Allow it to come to room temperature before baking.
3. What should I do if I don’t have sea salt?
You can use regular table salt instead. Just be cautious with the amount, as table salt is more concentrated than kosher salt.
Heavenly Giant Crinkled Chocolate Chip Cookies
Ingredients
Method
- Align three oven racks and preheat your oven to 180°C (350°F).
- Cream the butter until smooth, gradually adding the granulated and brown sugars until fluffy.
- Blend in the egg, vanilla extract, and a bit of warm water until just combined.
- Whisk together the flour, baking soda, and kosher salt in another bowl.
- Slowly merge the dry ingredients into the butter mixture, then fold in the chopped chocolate.
- Scoop out 12 uniform portions and freeze for 15 minutes.
- Place 4 dough balls on parchment-lined trays and bake for 10 minutes.
- Tap the trays to deflate the centers, then return to the oven, baking for a total of 18-20 minutes until golden-brown.
- Sprinkle with fleur de sel or sea salt and allow to cool on trays.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]