Big Crinkled Chocolate Chip Cookies

By: Shelly
Posted: Feb 12, 2026

Should you love a chocolate chip cookie with crisp, buttery edges, a delicate and chewy heart, and people beautiful bakery-style crinkles, these Big Crinkled Chocolate Chip Cookies are only for you.

This recipe makes use of the pan-banging technique to create dramatic ripples and texture whereas retaining 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 the easiest way), and surprisingly easy to make.

Why the Pan-Banging Methodology Works

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

Partway by way of baking, you actually raise the baking sheet a couple of inches and firmly drop it onto the oven rack. This deflates the cookies simply sufficient to create these lovely crinkled edges and ripples. Repeating this a couple of instances offers you:

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

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

Components

Salted butter at room temperature. I choose 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
Giant eggs. You’ll use 2.
Vanilla Extract in fact!
Baking soda
Kosher salt
All-purpose flour
Chopped semi-sweet chocolate. You possibly can additionally use bittersweet in case you choose 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 loads.
Bake for 10 minutes, then take away the pan from the oven and firmly bang it on the oven rack a couple of instances 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 instances (bake 3 minutes, bang, repeat) till the perimeters are golden brown and the facilities are largely set however nonetheless barely delicate. This step creates the signature crinkled edges and rippled texture.

Ideas for Excellent Crinkled Chocolate Chip Cookies

Chilling issues. The quarter-hour helps management spreading. However don’t really feel tempted to relax 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 an alternative of chips. It melts into swimming pools all through the cookie and works finest with the thinner texture of the cookie.
Don’t over-bake. The facilities ought to look of so very barely underdone if you pull them out. They’ll end setting as they cool.
Give them area. 4 per baking sheet is good for correct spreading. Should you crowd the pan they’ll most undoubtedly 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 improbable reheated for 10–15 seconds within the microwave.

Description

These big chocolate chip cookies are delicate and chewy on the within and buttery and crisp on the edges. Sprinkled with additional 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 objective 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 will likely 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 loads whereas baking. (You possibly can bake a number of cookie sheets of cookies at a time if in case you have a big oven with cabinets and a couple of – 3 cookie sheets.)
Bake the cookies for 10 minutes and take away from the oven. Bang (or drop) the baking sheet a couple of instances to deflate the cookies. Place the cookies again within the oven for 3 minutes and repeat the banging. Do that 2 extra instances till the cookies are golden brown on the edges and largely set within the facilities. *See tip.
When the cookies are executed sprinkle with flaked sea salt and permit them to chill on the pan for five minutes. Switch to a cooling rack to chill fully.

Notes

Tip – if the cookies have unfold an excessive amount of or are misshapen you’ll be able to 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 advocate baking greater than 4 on an ordinary sized baking sheet at a time so that they don’t bake collectively!