Description

These Wrinkly Chocolate Chip Cookies are deliciously soft and gooey with perfectly crisp edges. The secret to their unique texture lies in a special pan-banging technique during baking that creates beautiful wrinkles on the cookie surface. Made with rich bittersweet chocolate chunks and a touch of flaky salt on top, these cookies offer a delightful balance of sweet and slightly salty flavors, perfect for any chocolate lover.

Ingredients

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Cookie Dough

1/2 pound (2 sticks, 227 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
3/4 cup (160 grams) packed light or dark brown sugar
3/4 teaspoon kosher salt
1 large egg
1 tablespoon water
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
2 cups (256 grams) all-purpose flour
8 ounces (227 grams) bittersweet chocolate, chopped (some chunks, some shards)

Topping

Flaky salt, to sprinkle on top (optional)

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Instructions

Prepare Baking Sheets: Adjust an oven rack to the middle position and line two sheet pans with aluminum foil (dull side facing up), parchment paper, or silicone mats to prevent sticking.
Make the Dough: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add granulated sugar, brown sugar, and kosher salt; beat on medium until light and fluffy, about 2 to 3 minutes, scraping the bowl as necessary. Add the egg, vanilla extract, and water, mixing on low until combined. Mix in baking soda, then add flour and mix until almost combined. Finally, fold in the chopped bittersweet chocolate. You can refrigerate the dough for several hours or overnight if desired.
Preheat Oven and Prepare Dough Balls: Heat oven to 350°F (175°C). Scoop dough into 100-gram balls (about a heaping 1/3 cup each). Sprinkle with flaky salt if using. Place the dough balls on a plate and freeze for 15 minutes to help them hold their shape during baking.
Bake with Pan-Banging Technique: Place 4 dough balls evenly spaced on one prepared sheet pan. Bake for 10 minutes until cookies are slightly puffy in the center. Remove the sheet pan and lift it a few inches above the oven rack, then drop it down firmly so the cookies’ edges set and centers deflate. Repeat lifting and dropping the pan 3 minutes later, after the cookies puff up again, 1 to 2 more times to achieve wrinkly tops. Continue baking for a total of 16 to 18 minutes until cookies are spread, edges are golden brown, and centers remain gooey.
Cool the Cookies: Let cookies cool on the sheet pan for about 10 minutes before transferring them to a wire rack to cool completely. Repeat baking the remaining dough balls using the same technique.

Notes

Freezing the dough balls before baking helps maintain their shape and texture.
The pan-banging technique is key to creating the signature wrinkly texture of these cookies.
You can refrigerate the dough overnight for deeper flavor development and easier handling.
Use high-quality bittersweet chocolate for rich flavor and varied texture from chunks and shards.
Sprinkling flaky salt on top balances sweetness and enhances flavor.
Baking time may vary slightly depending on your oven; watch for golden edges and gooey centers.

Nutrition

Serving Size: 1 cookie (approx. 80 grams)
Calories: 380
Sugar: 30 grams
Sodium: 160 milligrams
Fat: 22 grams
Saturated Fat: 13 grams
Unsaturated Fat: 8 grams
Trans Fat: 0 grams
Carbohydrates: 45 grams
Fiber: 3 grams
Protein: 5 grams
Cholesterol: 50 milligrams