Wrinkled Chocolate Chip Cookies
These cookies use an interesting technique to get a lovely surface and a great balance between crisp and chew.
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 teaspoons 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)
Flaky salt, to sprinkle on top (optional)
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium until creamy. Scrape. Add the sugars and salt. Beat on medium until light and fluffy, 2 to 3 minutes, scraping as needed. Add the egg, vanilla, and water, and mix on low to combine. Add the baking soda and mix. Add the flour and mix until almost combined. Add the chocolate and mix one last time. (At this point, the dough can be refrigerated for several hours or overnight.)
Scoop 2 tbsp of dough, roll into a ball then place on a cookie sheet. Repeat with remaining dough. Sprinkle the dough with flaky sea salt, then freeze the dough for at least 15 minutes (or up to a month).
Preheat the oven to 350°. Line a pan with silpat.
Place 4 to 6 cookies on the sheet, and place in the oven. Check on them at 5 minutes - if they are starting to spread, gently lift the pan and let it drop. The puffy parts of the cookie should deflate. If not, bang a few more times. Repeat the banging every three minutes until the center of the cookie is browned. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- These cookies spread A LOT. The original recipe called for a whopping 1/3 cup dough per cookie - at four balls of dough per sheet, my first try saw the four cookies merge into one ur-cookie. Next time I make these I plan to try more normal sized cookies!