
Cookies
Chocolate Chip Cookies
These crinkly oversized cookies are made with large balls of dough that get pounded flat as they bake. The result is a showstopping, chocolate-y treat that kids of all ages will love.

Prep
1.25 hours
Cook
20 minutes
Level
Easy
Ingredients
- 2 cups minus 2 Tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 ¼ sticks (10 Tablespoons) butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups bittersweet chocolate chunks
- flaky salt, for sprinkling
Directions
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1In a medium bowl, whisk to combine flour, baking soda, baking powder and salt. Set aside.
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2In the bowl of a mixer fitted with a paddle attachment, cream butter and sugars together until light and fluffy, about 5 minutes. Add egg and vanilla and mix to combine, scraping down bowl if needed. Add dry ingredients and slowly mix until just combined. Slowly mix in chocolate.
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3Scoop dough into roughly ¼ cup portions, roll into balls, and arrange on a parchment paper lined baking sheet. Chill at least 1 hour and up to 72 hours.
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4Preheat oven to 350°F. Space about 4 chilled dough balls out on a parchment paper-lined baking sheet to allow for spreading. Sprinkle flaky salt on the surface and bake for a total of 20-22 minutes. After 10 minutes, pull the pan out, lift it about 6-inches off the counter and gently bang it against the counter to collapse the cookies. Return pan to oven and repeat the banging every 2 minutes. When ready, the cookies will be golden brown and rippled on the edges, but still quite soft in the center.
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5Let cool 10 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool.