Rippled Jumbo Chocolate Chunk Cookies
Rippled Jumbo Chocolate Chunk Cookies are oversized bakery-style cookies with crisp edges, soft centers, and plenty of melty chocolate chunks. Their signature rippled texture gives them a unique look and an irresistible chewy bite. If you’re looking for a cookie that’s a little different from the traditional chocolate chip cookie, this recipe is sure to become a favorite.
Creating these cookies begins with a simple cookie dough. Whisk the dry ingredients (flour, baking soda and salt) together in a medium bowl.
In the bowl of a stand mixer, beat the softened butter until creamy and add both the white and brown sugars and continue to mix until light and fluffy.
Mix in the egg, vanilla extract and water until combine and then add the flour mixture. Fold in the chocolate.
Divide the dough into large portions (either use an ice cream scoop or a 1/3-cup measure), place 4 to a baking sheet and freeze for 15 minutes. If you don’t have room for multiple cookie sheets going into the freezer (which I don’t), it’s fine to place them all on one sheet and then separate when you are ready to bake them. They will really spread, so only place 4 per sheet.
In a preheated oven, bake one sheet at a time. Bake for 10 minutes and then carefully lift one side of the pan and let it gently drop against the oven rack.
Bake another few minutes until the cookies puff up again, and then bang them down. Repeat until the edges are golden but the centers are still slightly soft. This should take a total of 16-18 minutes, including the 10-minute initial bake.
I know the baking method sounds a little strange the first time you read it. Trust me, I had the same reaction. But that gentle tap of the baking sheet is what creates those beautiful rippled edges that make these cookies so special.
Let the cookies cool completely on the sheet before transferring them to a wire rack. If you love flaky sea salt like I do, sprinkle a bit onto the top of each cookie.
Perfect with a glass of cold milk!!
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Rippled Jumbo Chocolate Chunk Cookies
Makes: 10 large cookies
Prep Time: 20 minutes
Bake Time: 18 minutes/sheet
Total Time: 1 hour & 15 minutes
Ingredients
- 2 cups (284 grams) all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 sticks (227 g) unsalted butter, room temperature
- 1 & 1/2 cups (297 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 1 large egg
- 1 & 1/2 tsp pure vanilla extract
- 2 tbsp water
- 6 ounces (170 g) bittersweet chocolate, chopped into bite-size pieces averaging ½ inch with some smaller and some larger
- Flaky sea salt, if desired
Instructions
Preheat the oven to 350°F and position a rack in the center of the oven. Line three baking sheets with aluminum foil, placing the dull side facing up.
In a medium bowl, whisk together the flour, baking soda, and salt.
Using a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the granulated sugar and brown sugar and continue mixing until light and fluffy.
Mix in the egg, vanilla extract, and water until combined. Add the flour mixture and mix just until incorporated. Fold in the chopped chocolate.
Divide the dough into 3 & 1/2-ounce portions, about a heaping 1/3 cup each. Place four dough balls on a prepared baking sheet, spacing them well apart. Chill the baking sheet in the freezer for 15 minutes before baking.
Bake until the cookies begin to puff and spread. About 10 minutes into baking, carefully lift one side of the baking sheet a few inches and let it gently drop against the oven rack. This helps create the cookie’s signature rippled texture.
Allow the cookies to puff up again, then repeat the process every couple of minutes several times during the remainder of the baking time. Continue baking until the edges are golden brown and the centers are still slightly soft, about 16 to 18 minutes total.
Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Sprinkle with flaky sea salt, if desired.
Inspired by a recipe by The Vanilla Bean Blog
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