Giant Crinkled Chocolate Chip Cookies

My wife sent this New York Times article about an “Internet-famous” cookie. Despite spending a lot of time on the Web, I’m not on Insta, so this cookie did not come across my radar until a few months ago. I finally had a chance to make it over the holiday break, and boy, was it fun to bake and eat!

The unusual technique in this recipe, due to Sarah Kieffer, is the pan bang. While the cookies are baking, you open the oven door and firmly rap the sheet on the rack, causing the still-puffing dough to collapse. Read the NYT article or her blog for more details!

I cut back on the white sugar a bit, to a scant 1¼ cups without a noticeable flavour loss. Down here in Florida, there’s no digital scale in these kitchens. So, without any way to weigh the dough balls, I relied on a volumetric measurement. My total output was 12 cookies, two more than the yield in the recipe. The slightly smaller diameter of mine might account for why there aren’t as many ridges as I expected.

Taste-wise though, these cookies were exactly as promised: soft, gooey centre, with crisp edges. These were a resounding success, all dozen cookies devoured by guests in minutes. I look forward to making more batches of these in the future.