Large Crinkled Chocolate Chip Cookies

By: Shelly
Posted: Feb 12, 2026

If you happen to love a chocolate chip cookie with crisp, buttery edges, a gentle and chewy heart, and people beautiful bakery-style crinkles, these Large Crinkled Chocolate Chip Cookies are only for you.

This recipe makes use of the pan-banging methodology to create dramatic ripples and texture whereas maintaining the facilities completely tender. The cookies are large (we’re speaking bakery-big), loaded with chopped semi-sweet chocolate, and completed with a sprinkle of flaky sea salt for that sweet-salty magic. They’re spectacular, just a little dramatic (in one of the best ways), and surprisingly easy to make.

Why the Pan-Banging Technique Works

If you happen to’ve by no means tried pan-banging earlier than, you’re in for a deal with. However for those who’ve been round for a bit you’ll keep in mind I used this method once I made my tremendous delish Chewy Walnut Cookies!

Partway via baking, you actually elevate the baking sheet a number of inches and firmly drop it onto the oven rack. This deflates the cookies simply sufficient to create these stunning crinkled edges and ripples. Repeating this a number of occasions offers you:

Crispy, caramelized edges
A skinny, crackly outer layer
Thick, gentle, gooey facilities
That signature bakery-style look

Giant Crinkled Chocolate Chip Cookies stacked on a parchment lined baking sheet from above

Substances

Salted butter at room temperature. I favor utilizing salted butter right here as a result of the objective is a superbly buttery candy/salty cookie!
Sugars: Granulated sugar and lightweight brown sugar
Massive eggs. You’ll use 2.
Vanilla Extract in fact!
Baking soda
Kosher salt
All-purpose flour
Chopped semi-sweet chocolate. You might additionally use bittersweet for those who favor a barely much less candy cookie.
Flaked sea salt for sprinkling

Baking and the Pan-Banging Method For Crinkled Cookies

Place 4 cookie dough balls onto a parchment-lined baking sheet, leaving loads of room, these unfold lots.
Bake for 10 minutes, then take away the pan from the oven and firmly bang it on the oven rack a number of occasions to deflate the cookies. Return the pan to the oven for 3 minutes. Take away and bang once more.
Repeat this course of two extra occasions (bake 3 minutes, bang, repeat) till the perimeters are golden brown and the facilities are largely set however nonetheless barely gentle. This step creates the signature crinkled edges and rippled texture.

Suggestions for Good Crinkled Chocolate Chip Cookies

Chilling issues. The quarter-hour helps management spreading. However don’t really feel tempted to sit back them longer than quarter-hour. An excessive amount of chill time will stop the even baking and spreadability of the cookie which is integral for the crinkled (banged) edges.
Use chopped chocolate as a substitute of chips. It melts into swimming pools all through the cookie and works greatest with the thinner texture of the cookie.
Don’t over-bake. The facilities ought to look of so very barely underdone once you pull them out. They’ll end setting as they cool.
Give them area. 4 per baking sheet is good for correct spreading. If you happen to crowd the pan they are going to most positively bake collectively, which isn’t the worst factor, however that’s not the objective right here.

Giant Pan-Banged Crinkled Chocolate Chip Cookies on a parchment lined baking sheet

Storage

Retailer hermetic at room temperature for as much as 3 days.
They’re additionally incredible reheated for 10–15 seconds within the microwave.

Description

These big chocolate chip cookies are gentle and chewy on the within and buttery and crisp on the edges. Sprinkled with further sea salt, these are a household favourite!

1 cup salted butter, room temperature
1 1/2 cups granulated sugar
1/4 cup mild brown sugar
2 giant eggs
2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups + 2 tablespoons all function flour
10 ounces semi candy chocolate, chopped
flaked sea salt for sprinkling

Within the bowl of your stand mixer fitted with the paddle attachment combine the butter, granulated sugar, and lightweight brown sugar collectively for 3 minutes on medium velocity.
Add within the eggs, vanilla, baking soda, and kosher salt and blend for 1 minute, till mixed and easy, scraping the edges of the bowl as crucial.
Flip mixer to low and add within the flour mixing till simply mixed. Stir within the chopped chocolate till evenly combined in.
Utilizing a big cookie scoop measure out 1/3 cup of the cookie dough (3.5- ounces if utilizing a meals scale). The dough might be sticky. Place the cookie dough balls onto a big, parchment lined baking sheet or tray and place within the freezer for quarter-hour.
Whereas the cookies are chilling, preheat the oven to 350° F.
Take away the cookies from the freezer and place 4 cookie dough balls onto a parchment lined baking sheet. The cookies will unfold lots whereas baking. (You’ll be able to bake a number of cookie sheets of cookies at a time in case you have a big oven with cabinets and a pair of – 3 cookie sheets.)
Bake the cookies for 10 minutes and take away from the oven. Bang (or drop) the baking sheet a number of occasions to deflate the cookies. Place the cookies again within the oven for 3 minutes and repeat the banging. Do that 2 extra occasions till the cookies are golden brown on the edges and largely set within the facilities. *See tip.
When the cookies are achieved sprinkle with flaked sea salt and permit them to chill on the pan for five minutes. Switch to a cooling rack to chill utterly.

Notes

Tip – if the cookies have unfold an excessive amount of or are misshapen you may kind them again into circles with a spatula the primary or second time you bang them. This isn’t crucial, however helps maintain them completely spherical.

I’ll emphasize that these cookies unfold and I don’t suggest baking greater than 4 on a normal sized baking sheet at a time so that they don’t bake collectively!