Are you in the mood for possibly the best chocolate cookies you’ve ever had in your life? You need to give this wrinkly chocolate chip cookie recipe a try — let’s get baking!
The ingredients in this cookie are a big part of what makes it wrinkly – i.e. perfectly crunchy on the edges with a soft middle.
- 1/2 pound (2 sticks, 227 grams) unsalted butter at room temperature
- 1 cup (200 grams) white sugar
- 3/4 cup (160 grams) light or dark brown sugar, packed
- 3/4 tsp. Kosher salt
- 1 large egg
- 1 tbsp. water
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 2 cups (256 grams) all-purpose flour
- 8 ounces (227 grams) bittersweet chocolate, chopped in a variety of textures
- Flaky salt to sprinkle on top
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As essential as these cookie ingredients are, the method in which you mix them together is also incredibly important. To start, you’ll want to chop your chocolate so that you have both chunks and thin shards — this helps the chocolate distribute evenly to give you a delicious pinch in every bite.
To make the cookies, cream the butter in the bowl of a stand mixer with the paddle attachment until it is smooth and creamy. Scrape the sides of the bowl and add the sugars and salt, beating for 2-3 minutes until the mixture is light and fluffy. After giving the bowl another scrape, add the egg, vanilla, and water, mixing at low speed until just combined. Next, add the baking soda and mix until combined, then add the flour and mix until the dough is almost homogenous. When there are still a few streaks of flour in the dough, add the chopped chocolate and mix on low until the dough just comes together.
Refrigerate the dough for at least two hours or even overnight. When you’re ready to bake the cookies, preheat the oven to 350°F and line two sheet trays with parchment paper or aluminum foil (dull side up). Next, scoop the dough into 100-gram balls (about a heaping 1/3 cup), sprinkle with flaky salt, and freeze the portioned dough for 15 minutes. After 15 minutes, put four balls of dough onto a lined sheet tray, and bake for 10 minutes until the centers have just puffed up.
Once the centers are puffed, open the oven, lift up the sheet tray, and let it drop on the oven rack so that the middle deflates and the edges wrinkle. If the center doesn’t deflate, bang the pan again. Bake for 3 more minutes, then repeat the lift-and-drop process one or two more times until the cookies are very wrinkly. After, bake for 3 to 5 minutes more, keeping the centers gooey.
Allow the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool all the way. Repeat the process for the remaining balls of dough. Enjoy this delicious treat!
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