This Version Is Worth Trying

Thank you Ina Garten and Will … Giant Crinkled Chocolate Chips

Recipe

Preheat oven to 350 degrees F.
Makes 12 giant cookies

1 Cup room temperature butter
1 1/2 Cups sugar
1/4 Cup brown sugar
1 Extra large egg-room temp preferred
2 Tablespoons warm water
1 1/2 Teaspoon best vanilla
2 Cups all purpose flour
1/2 Teaspoon baking soda
1 Teaspoon salt (if using salted butter cut this in half)
8 Ounces best bittersweet chocolate-chopped
Fleur to sel for sprinkling (or sea salt)

Cream together butter and sugar until fluffy, about 3 minutes.

Add egg, warm water and vanilla. Mix

Whisk together in a separate bowl flour, baking soda and salt.

Add slowly to wet mixture until incorporated.

Fold in chocolate chunks and any bits created in chopping process.

The baking process is a little involved. Work in batches unless you have an oven large enough to accommodate three baking trays. Form 12 balls of dough approximately 1/3 cup each. Freeze just 15 minutes only those that are going into the oven immediately. No more that 15 minutes. Follow this baking for each batch.

Place 4 of the 15 minute frozen dough balls on a parchment paper covered baking sheet.

Bake 10 minutes until puffed in center. Remove from oven and bang on stove top to deflate,

*Place back into oven and bake 3 minutes. Remove and bang on the stove top again to deflate.

*Repeat the above step over and over for a total of 15 or 20 minutes until the edges are golden brown. (The centers will not be fully baked.) Be sure to rotate the baking sheet as needed for even baking.

Sprinkle with salt. And cool completely before removing from baking sheet.

Enjoy!