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.


75 minutes


20 minutes





  • 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


  • 1

    In a medium bowl, whisk to combine flour, baking soda, baking powder and salt. Set aside.

  • 2

    In 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.

  • 3

    Scoop 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.

  • 4

    Preheat 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.

  • 5

    Let cool 10 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool.

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