Giant crinkled chocolate chip cookies from Modern Comfort Food (page 211) by Ina Garten

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Notes about this recipe

  • ldyndiuk on December 21, 2022

    I found these unnecessarily complicated. She has you freeze them in balls and then take them out of the oven every 3 minutes to bang the trays to flatten them. It rather begs the question: why freeze them in balls in the first place? Just don’t freeze them and they’ll spread out. Sure, this results (in some cases) in a slightly different texture, but it’s a huge pain, especially if you only have 2 oven racks and have to do it in batches. I used a large egg rather than extra-large because it’s what I had, and I skipped the gobs of salt on top of the cookies because that is a trendy thing that I don’t like. These have PLENTY of salt in them as it is (and as does everything in this book. She likes her salt!) They were good but I wouldn’t make them again.

  • mrsmadam on May 01, 2021

    These are wonderful. Certainly worth the effort of the extra vigilance due to the banging technique. Rave reviews on all fronts.

  • Running_with_Wools on November 15, 2020

    These were delicious. Mine did not come out quite as giant as the recipe. I was able to make 18 cookies in the one batch. I used a combination of 85% and 60% chocolate. They were scrumptious. Perfect texture and not too sweet. I did not bake for 20 minutes, however. Maybe 15 minutes, total.

  • anya_sf on October 12, 2020

    I'd never made pan-banging cookies before and wasn't sure if the 18-20 minute bake time included the first 10 minutes or not - it did; my bake time was 19 minutes total. The cookies spread A LOT; on one of my pans, all 4 cookies merged into one giant one (which we ate first, of course). The texture was great - very chewy inside, crispy edges - but I found the flavor somewhat lacking, maybe due to less brown sugar. A generous sprinkling of salt was needed to enhance the taste. Somehow the chocolate melded with the dough so there weren't melty bits.

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