Description
Wrinkly Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a unique baking technique that creates a beautiful wrinkled texture on the surface with gooey, soft centers. These cookies combine rich bittersweet chocolate chunks with a buttery, sweet dough, sprinkled with optional flaky salt for a perfect balance of flavors. Ideal for cookie lovers seeking a visually striking and irresistibly delicious treat.
Ingredients
Units
Scale
Dough Ingredients
- 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)
For Finishing
- Flaky salt, to sprinkle on top (optional)
Instructions
- Prepare Baking Sheets: Adjust an oven rack to the middle position. Line 2 sheet pans with aluminum foil (dull side facing up), parchment paper, or silicone baking mats for easy cleanup and to prevent sticking.
- Make the Dough: In a stand mixer bowl fitted with the paddle attachment, beat the room temperature butter on medium speed until creamy, about 1-2 minutes. Scrape down the sides as needed. Add granulated sugar, brown sugar, and kosher salt, then beat on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes. Add the egg, vanilla extract, and water, and mix on low speed to combine thoroughly. Mix in baking soda briefly, then add the flour and mix until just combined. Fold in chopped bittersweet chocolate chunks and shards. The dough can be refrigerated for several hours or overnight at this point to enhance flavors and texture.
- Preheat and Shape Cookies: Preheat the oven to 350°F (175°C). Using a scoop or spoon, portion out the dough into 100-gram balls (approximately a heaping 1/3 cup each). Sprinkle flaky salt atop each dough ball if desired, then place the dough balls on a plate and freeze them for 15 minutes to firm up before baking.
- Bake and Create Wrinkles: Place 4 cookie dough balls spaced evenly on one prepared sheet pan. Bake for 10 minutes until cookies puff slightly in the center. Carefully lift the sheet pan and drop it down against the oven rack firmly to set edges and deflate centers – this technique creates the iconic wrinkled surface. If needed, repeat the dropping 1 to 2 more times as cookies puff again, totaling 16 to 18 minutes of baking. Cookies should be spread out with golden brown edges and gooey centers.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes to set before transferring to a wire rack to cool completely. Repeat the baking process with remaining dough balls. Serve once cooled or slightly warm for gooey texture enjoyment.
Notes
- Refrigerating the dough overnight intensifies flavor and improves texture but is optional.
- Scooping 100-gram dough balls ensures uniform cookie size and even baking.
- The pan-banging step is essential to achieve the characteristic wrinkly look; do not skip it.
- Use bittersweet chocolate for balanced sweetness; alternatively, semi-sweet chocolate chips can be used.
- Flaky salt sprinkled on top enhances flavor by adding a slight crunch and contrast to sweetness.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg