Crinkle Chocolate Chip Cookies (Pantry Staple Recipe, Vegan & GF Options)
These giant crinkle chocolate chip cookies are the BEST I have ever had in my life! Crisp on the outside and soft in the center, these cookies are a pantry staple treat.
Equipment
- Bowls
- Spoons
- Oven
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature use plant-based for vegan version
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1 egg or 1 tablespoon of egg replacer, or 1 tablespoon of water mixed with 1 tablespoon ground flaxseed
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 2 cups flour or gluten-free baking mix
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with tin foil and set aside.
- In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, and vanilla extract, and water. With a wooden spoon stir and mix well for a few minutes to combine.
- Add the flour, baking soda, and salt to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well to combine.
- Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet. Place baking sheet in the freezer for 15 minutes before baking (don't skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
- Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and crinkle at the edges. Repeat thdropping the pan 3 or 4 more times (every 2 minutes or so), baking the cookies for a total of 16-18 minutes.
- Place finished cookies on a wire rack to cool and do not move until they have cooled completely.
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