Part 19 of trying to find THE BEST chocolate chip cookie recipe. Today we’re trying Ina Garten’s giant crinkled chocolate chip cookies 🍪🍪 This cookie: - Very thin and spreads a lot on the baking trays - Chewy- possibly the chewiest or one of the chewiest cookies so far - Crisp edges - Good sweetness level - Comparable to Dave’s pizza oven - Pretty easy recipe but the baking part is crucial to get right! - Con: since they’re so thin I feel like I could eat so many 😂 Cookie ranking: Top 3: Scientifically sweet, Claire Saffitz, Big Food Guy 4. Easy gay oven 5. Dave’s pizza oven 6. Ina Garten’s giant crinkled ccc 7. Well made by Kiley- ugh feels criminal to rate this one at 7th tho 8. Jacques Torres- lowered this one in the ranking bc it tasted amazing reheated but I remember not absolutely loving it freshly baked 9. Chris Morocco 10. Broma 11. Emijuju 12. Butternut bakery brown butter CCC 13. Handle the heat 14. Catastrophic cook- finally rated this cookie and it’s a good cookie! But on the sweeter side 15. Joshua Weissman 16. Moribyan 17. 6th street Ingredients: * ½ pound (2 sticks) unsalted butter, at room temperature * 1½ cups granulated sugar * ¼ cup light brown sugar, lightly packed * 1 extra-large egg, at room temperature * 1½ teaspoons pure vanilla extract * 2 cups all-purpose flour * ½ teaspoon baking soda * 1 teaspoon kosher salt * 8 ounces bittersweet chocolate, chopped, such as Lindt * Fleur de sel or sea salt, for sprinkling Directions: Preheat the oven to 350 degrees. Arrange three racks evenly spaced in the oven (see note). In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula. With a 2¼-inch standard ice cream scoop (or ¹⁄₃ cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze 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. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake 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. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans. Note: If your oven has only two racks or you have only two sheet pans, bake these in two batches but don’t freeze any batch of dough for more than 15 minutes. Recipe: https://barefootcontessa.com/recipes/giant-crinkled-chocolate-chip-cookies #chocolatechipcookierecipe #chocolatechipcookie #inagartenrecipes #giantchocolatechipcookie #cookiereview - @kkearah.kkraus