Description
Delicious and chewy giant cookies with a unique pan-banging technique for a crinkly texture.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1 teaspoon (5 g)
- Salt: 1/2 teaspoon (2.5 g)
- Unsalted butter: 1 cup (226 g), softened
- Brown sugar: 1 cup (220 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Eggs: 2 large
- Vanilla extract: 2 teaspoons (10 ml)
- Chocolate chips: 1 1/2 cups (250 g), semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Scoop out portions of dough and place them on the prepared baking sheet, leaving space between each cookie.
- Gently flatten the tops of the cookies and sprinkle with sea salt if desired.
- Bake for 12-15 minutes, banging the baking sheet on the counter halfway through.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use softened butter for better mixing.
- Avoid overmixing the dough to keep cookies soft.
- Measure ingredients accurately for best results.
- Do not skip the pan-banging step for crinkly texture.
- Allow cookies to cool before transferring to prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookies, baking, giant cookies, pan-banging, chocolate chips