Have you heard?
Last fall a cookie recipe broke the internet and I’ve thought of little else since.
Which is saying a LOT, since it was a chocolate chip cookie recipe. I mean………….how groundbreaking could it be?
But blogger and pastry chef Sarah Kieffer, of the STUNNING Vanilla Bean Blog (and whose book is at the top of my wish list) shared these cookies that basically jumped off the screen, they looked so delicious.
And so different, too. Super thin, with lots of wrinkles, this is a cookie that looked at once crispy on the outside and chewy in the center. And also as big as Noah’s head.
I looked at as many posts as possible, by other bloggers who tried this recipe, to see if there were tips or adaptations I’d want to keep in mind. And it seems that the recipe (which is very straightforward, btw – basically the back-of-the-bag recipe we’ve all made before) should be followed as Sarah instructs. The key tips being:
Use chopped chocolate, versus chocolate chips. Chocolate chips keep their shape and don’t melt during baking. Chopped chocolate spreads into the cookies as they bake, which is what you’re looking for.
Make the cookies as large as directed, for maximum wrinkly-ness.
For best results, don’t substitute (or eliminate) ingredients.
Line your baking pans using the dull side of aluminum foil (I’ve no idea why, but the consensus seemed to be DO IT).
As for changes, I streamlined the recipe (after learning this game changer) and made 2 small but significant adaptations:
- I only put 3 cookies on a sheet at one time. These babies SPREAD, and I don’t know how you could put the suggested 4 to a sheet without them colliding into one another in the oven.
- I increased the freezer time to 30 minutes. There was significantly more spread to the first batch than in subsequent batches (which had a minimum of 30 minutes in the freezer, as opposed to the first, which was in for 15 minutes).
We all agreed they were insanely good, but would I make them again? Probably not. Sure, there is the WOW factor of giant (5 – 6″ across) wrinkly, crispy-chewy cookies. But you’re in the kitchen – bound to the oven – for a LONG time. For 10 cookies. That said, they were not difficult or labor intensive, so I would not be averse to doing them again by request.
Would LOVE to know if you’ve ever made them, plan to make them, or have sampled them yourself!
very lightly adapted from The Vanilla Bean Blog
2 sticks (1/2 pound or 16 tablespoons) unsalted butter, room temperature
1 1/2 cups sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla
2 tablespoons water
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
6 ounces bittersweet chocolate, chopped fine
Pre-heat oven to 350 degrees; line 4 baking pans with aluminum foil – dull side up (according to Sarah, “this helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom”).
Beat the butter on medium speed for 2 minutes. Add both sugars and beat for another 2-3 minutes. Add the egg, vanilla and water and mix on low to combine. Add the flour, baking soda and salt and mix on low to combine. Add the chopped chocolate and mix on low to combine.
Form the dough into 10 balls, each weighing 3 1/2 ounces (100 grams). I used my trusty kitchen scale to weigh out the dough; you can use a heaping 1/3 cup measure if you prefer. Place all of the balls on one of the baking sheets and freeze for 30 minutes.
Remove 3 of the balls from the freezer and place on one of your other baking sheets, spaced far apart. Bake for 10 minutes. Raise the pan 4″ and drop it back onto the rack. Bake for another 2 minutes and repeat the raising/dropping. Repeat every 2 minutes, until the edges are golden brown and the centers still look partially uncooked. This took between 15 and 16 minutes in my oven.
Transfer the baking sheet to a wire rack and repeat with remaining balls; let cool completely before removing the cookies from the pan.
This delicious recipe brought to you by Sheri Silver
More cookies? Check out my Pinterest board!