Giant Crinkle Cookies

Serves 1
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Directions

  1. 1Beat the butter on medium speed for 3 minutes, until creamy.
  2. 2Beat the butter on medium speed for 3 minutes, until creamy.
  3. 3Beat the butter on medium speed for 3 minutes, until creamy.
  4. 4Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy.
  5. 5Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy.
  6. 6Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy.
  7. 7Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine.
  8. 8Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine.
  9. 9Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine.
  10. 10Whisk together the flour, baking soda, and kosher salt in a medium bowl.
  11. 11Whisk together the flour, baking soda, and kosher salt in a medium bowl.
  12. 12Whisk together the flour, baking soda, and kosher salt in a medium bowl.
  13. 13Slowly add the flour mixture, then the chocolate to the batter until combined.
  14. 14Slowly add the flour mixture, then the chocolate to the batter until combined.
  15. 15Slowly add the flour mixture, then the chocolate to the batter until combined.
  16. 16Make 12 rounded scoops of dough and place them on a sheet pan.
  17. 17Make 12 rounded scoops of dough and place them on a sheet pan.
  18. 18Make 12 rounded scoops of dough and place them on a sheet pan.
  19. 19Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough—spaced wide apart—on each of three sheet pans lined with parchment paper.
  20. 20Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough—spaced wide apart—on each of three sheet pans lined with parchment paper.
  21. 21Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough—spaced wide apart—on each of three sheet pans lined with parchment paper.
  22. 22Bake for 10 minutes, until the cookies are slightly puffed in the center.
  23. 23Bake for 10 minutes, until the cookies are slightly puffed in the center.
  24. 24Bake for 10 minutes, until the cookies are slightly puffed in the center.
  25. 25Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate.
  26. 26Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate.
  27. 27Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate.
  28. 28Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown.
  29. 29Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown.
  30. 30Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown.
  31. 31Sprinkle the cookies with fleur de sel and cool completely on the pans.
  32. 32Sprinkle the cookies with fleur de sel and cool completely on the pans.
  33. 33Sprinkle the cookies with fleur de sel and cool completely on the pans.
  34. 34Make ice cream sandwiches with cookies, ice cream, chocolate and raspberries.
  35. 35Make ice cream sandwiches with cookies, ice cream, chocolate and raspberries.
  36. 36Make ice cream sandwiches with cookies, ice cream, chocolate and raspberries.

Ingredients

  • 0.5 pound unsalted butter, at room temperature
  • 0.5 pound unsalted butter, at room temperature
  • 0.5 pound unsalted butter, at room temperature
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 0.25 cup light brown sugar, lightly packed
  • 0.25 cup light brown sugar, lightly packed
  • 0.25 cup light brown sugar, lightly packed
  • 1 extra-large egg, at room temperature
  • 1 extra-large egg, at room temperature
  • 1 extra-large egg, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 8 ounces bittersweet chocolate, chopped, such as Lindt
  • 8 ounces bittersweet chocolate, chopped, such as Lindt
  • 8 ounces bittersweet chocolate, chopped, such as Lindt
  • Fleur de sel or sea salt, for sprinkling
  • Fleur de sel or sea salt, for sprinkling
  • Fleur de sel or sea salt, for sprinkling
  • ice cream
  • ice cream
  • ice cream
  • chocolate
  • chocolate
  • chocolate
  • raspberries
  • raspberries
  • raspberries

Equipment

electric mixerpaddle attachmentrubber spatulamedium bowlwhiskice cream scoopsheet panparchment paperovencooling racktoaster

Tips

  • Preheat the oven to 350 degrees.
  • Arrange three racks evenly spaced in the oven.
Giant Crinkle Cookies | Clip Recipe