Ina Garten’s Giant Crinkled Chocolate Chip Cookies 

These giant, crinkled chocolate chip cookies from Ina Garten are a showstopper in both size and flavor. With buttery dough, melted bittersweet chocolate, and a sprinkle of sea salt, they balance sweet and salty perfectly. What sets them apart is the signature "crinkle" effect—a dramatic texture achieved by periodically tapping the hot baking sheet during baking. The result is crisp, golden edges and tender, slightly underbaked centers that stay soft long after cooling. Perfect for sharing (or indulging solo), these bakery-style cookies are irresistible, eye-catching, and packed with comforting flavor.

Ingredients

(Yields 12 large cookies)

• ½ pound (2 sticks) unsalted butter, room temperature

• 1½ cups granulated sugar

• ¼ cup light brown sugar, packed

• 1 extra-large egg, room temperature

• 1½ teaspoons pure vanilla extract

• 2 tablespoons warm water

• 2 cups all-purpose flour

• ½ teaspoon baking soda

• 1 teaspoon kosher salt

• 8 ounces bittersweet chocolate, chopped (e.g., Lindt)

• Fleur de sel or sea salt flakes, for sprinkling 

Directions

1. Preheat & prep: Heat oven to 350°F. Arrange three racks evenly. Line baking sheets with parchment.

2. Cream butter & sugars: In a mixer with paddle attachment, beat butter for 3 minutes until creamy, then add both sugars and beat 2–3 more minutes until light and fluffy. Scrape bowl as needed.

3. Add wet ingredients: Mix in egg, vanilla, and warm water on low until just combined. 

4. Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt. 

5. Form dough: With mixer on low, gradually add flour mixture, then fold in chopped chocolate and dust. Mix until combined. 

6. Scoop & chill: Use a 2¼″ ice cream scoop (or ⅓ cup measure) to portion 12 dough balls onto a pan. Freeze for exactly 15 minutes. 

7. Bake & crinkle: Arrange 4 scoops per sheet. Bake for 10 minutes until slightly puffed. Remove pans and firmly bang on stovetop or counter—this collapses centers and creates crinkles. Return to oven for another 3 minutes, then repeat the 3-minute bake + bang cycle until cookies total 18–20 minutes and edges are golden. Rotate pans for even baking. 

8. Finish & cool: Immediately sprinkle with fleur de sel. Let cool completely on baking sheets (centers stay soft). 

9. Pro tip: Don’t freeze dough longer than 15 minutes; if using fewer racks, bake in batches. 

Estimated Nutrition (per cookie)

(Based on Food Network's analysis for 12 servings)

• Calories: 424 kcal

• Total Fat: 22 g (Saturated Fat: 13 g)

• Carbohydrates: 58 g (Dietary Fiber: 2 g, Sugar: 40 g)

• Protein: 4 g

• Cholesterol: 58 mg

• Sodium: 218 mg