The original recipe creator just calls these chocolate chip cookies but then interrupts the baking process to slam the cookie sheet down on the rack, deflating the cookie and causing ripples or wrinkles in the surface. They are also giant.
This is definitely a cookie that is simple enough that it is going to depend on the quality of your ingredients. I used Trader Joe's dark chocolate block for the chocolate in this and I think that's why my cookies tasted a bit off. Look, it's cheap chocolate. I would make these again with higher quality chocolate that doesn't just taste like sugar alcohol. I also overbaked my first batch (not pictured) by only two minutes, and while they were a lovely golden color, they were crunchy all the way through. I went for underbaking for the rest, and added a bit of salt on the top, and these two changes made for a more delicious cookie.
Sarah Keiffer’s Chocolate Chip Cookies
very slightly adapted from The Vanilla Bean Baking Book
as seen on Building Feasts
Makes 14-16 cookies
285g (2 cups) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt (plus more for the top of the cookies)
225g (2 sticks) unsalted butter at room temperature
300g (1 1/2 cups) granulated sugar
50g (1/4 cup) packed soft brown sugar
1 large egg at room temperature
1 1/2 tsp pure vanilla extract
2 tbsp water
170g (6oz) dark chocolate chopped into irregular bite size pieces
Preheat your oven to 180C (350F).
Line two extra large or three regular baking sheets with parchment paper.
In a small bowl whisk the flour, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugars together until fluffy, about 2-3 minutes. Add the egg, vanilla and water and mix on low to combine, scraping down the bowl to make sure it is all fully incorporated. Add the flour mixture and mix until combined. Add chopped chocolate and mix on low into the batter.
Using a large ice cream scoop (or a 1/4 cup measure) form the dough into balls and place next to each other onto one of your prepared pans. Cover with cling film and place in the freezer for 15 minutes (or at this stage you can freezer the dough balls completely, transfer into a ziplock bag and keep for as and when you need them).
When you are ready to cook, arrange the cookie balls well spaced apart on the baking sheets (they will spread considerably) and bake for 8 minutes until the cookies are puffed slightly in the middle.
Pick up the baking sheets and let them drop onto the oven rack to set the edges of the cookies and the middle deflates (trust Sarah - it feels wrong but works). Repeat this lifting and dropping of the cookie sheets every two minutes three more times (baking 14-16 minutes total) to create the ridges and the crisp edge but with pale and not fully cooked middles.
Allow the cookies to cool completely on the racks before removing from the tray.
Note: If you skip the freezing stage the cookies will spread too much and not keep their shape.