Ingredients: |
Ingredients: ½ pound (2 sticks) unsalted butter, room temp
1½ c granulated sugar
¼ c light brown sugar, lightly packed
1 extra large egg at room temp
1½ tsp vanilla extract
2 c all-purpose flour
½ tsp baking soda
1 tsp kosher salt
8 oz bittersweet chocolate, chopped, such as Lindt
J Q Dickenson salt, for sprinkling
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Directions: |
Directions:Preheat oven to 350º. Arrange three racks evenly spaced in the oven
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2-3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tbsp of warm water and mix on low speed just to combine.
In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate to the batter until combined. Mix well with a rubber spatula.
Place generous rounded scoops of dough on a sheet pan lined with parchment paper. (may take 3 pans). Freeze the dough for exactly 15 minutes. Cook for 10 minutes, then bang the pans on the stove top, until the center of the cookies deflate. Bake for 3 minutes , then bang the pans again, repeating baking and banging every 3 minutes for a total of 18-20 minutes, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.). Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with the salt and cool completely on the pans. |
This recipe for Crinkled Chocolate Chip Cookies is from