These best ever Chocolate Chip Cookies use a special baking technique to give them a unique wrinkly appearance that is sure to have everyone stopping in their tracks. A true American classic with a twist.
Well hello there. With our recent move and several out-of-town stints, things continue to be crazy hectic around here. I suspect this trend will continue for the next few months so I better breath deep and snag a couple of these cookies for good measure.
It feels like forever since we moved. . .but it’s only been two weeks. Despite my best efforts, there is still a mountain range of boxes spanning on for what seems like miles, littering every room in our new abode. I’ve been making every attempt to soldier on and create a dent in the mess as I slowly try to find a home for each and every one of our currently orphaned belongings. But this is a brand new space and it is lacking the foundation needed to organize ones life neatly in a contained box. So off I hop to the Container Store, a haven for all those stricken with a mad case of OCD. It truly has become my home away from home as I try to find solutions that will keep our life and all our belongings as tidy and organized as possible.
This slower than molasses move has also put a damper on my baking and social media presence. Frankly, my props and pantry items are still sitting nearly forgotten, neatly hidden away in their current non descript cardboard homes. That is going to change in a hot minute as I have made it my mission to get my pantry unpacked this weekend so that we can start firing up the double ovens (can you tell I am excited about having a big girl kitchen once again?) and send our baking into overdrive – a mandatory given the upcoming holidays.
But before this madness all started, I managed to sneak in a teensy bit of baking. It was all part of my evil scheme to procrastinate and take my mind off of life and the toxic plume it seemed to be enveloping me with.
These Best Ever Chocolate Chip Cookies from Sarah Kieffer’s new cookbook, “The Vanilla Bean Baking Book” was an outcome of that. I had been meaning to give them a try the minute I got my hands on this glorious cookbook. . .but life happens and they fell further and further down on my “to do” list. Of course I was taunted every time I saw them make their presence known on social media. . .which by the way was quite often given their stunning good looks.
Speaking of good looks, how fantastically fun do those wrinkles look? They really are so simple to achieve yet they give the cookie a little unexpected je ne sais quoi, don’t you think? And with all the pan slamming it takes to achieve these. . .well. . .you are sure to feel a little extra de-stressed after whipping up a batch (or two).
For these Best Ever Chocolate Chip Cookies, I chose to use a dark chocolate with a 70% cocoa because I find that the slight bitterness compliments the sweetness of the cookie oh-so-well. But don’t be alarmed. I am bitter sensitive and this cookie is far from bitter. That said, feel free to use your favorite type of chocolate. A word of caution though. You will want to forgo the standard chocolate chips as they will alter the final look of this cookie. . .and we really are going for a “Give me some botox. . .and STAT. . .kind of vibe”.
Cutting the chocolate into rather large chunks leaves these Best Ever Chocolate Chip Cookies with irresistible pools of chocolate. I think this looks way more eye catching than the little, predictable blobs of chocolate you would get with regular old chocolate chips. I also like to cut little shavings of chocolate and mix them in for a rustically beautiful mottled appearance.
What you end up with is an irresistible cookie with crispy edges and a soft and gooey middle. It truly is the best of both worlds.
And for the final touch, I sprinkled a bit of chocolate fleur de sel on top of each cookie. It’s up to you to decide whether or not you want to skip this but before you commit to dropping the salt, you might want to take a gander HERE . I think you just might reconsider.
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This best ever Chocolate Chip Cookie is given a unique appearance using a special baking technique that is sure to have everyone stopping in their tracks. A true American classic with a twist.
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 2 tbsp water
- 6 ounces dark chocolate, 70% cocoa or higher
- sprinkling Chocolate Fleur de Sel, optional (link follows)
I followed the instructions as written HERE with the following exceptions:
* I used 2 teaspoons of vanilla because I am a big vanilla fanatic & live by the mantra that one can never have too much vanilla.
* I cut my chocolate into big chunks (1/2 inch) & also cut some into very fine shavings as I like the mottled appearance the shaved chocolate provides.
* I baked my cookies on an 18 x 13 inch baking sheet. I found that I could only bake 2 cookies at a time otherwise they would run into each other & into the sides of the baking sheets.
*After the initial baking time (first 10 minutes), I slammed my cookie sheet down every 45 -60 seconds. This is more frequently then recommended; however, I wanted my cookies to be nice & wrinkly.
*To insure even wrinkle development, I slammed down all four corners of the baking sheet individually (one at a time) every 45-60 seconds.
*I topped each of my cookies with a pinch of Chocolate Flour de Sel. This is completely optional. For your convenience I have provided the link to what I used below.
*I also added 2 tablespoons of sesame oil to one of my batches but found that they did not wrinkle as much. This may have been coincidence; nonetheless I preferred them without the sesame oil.