Happy weekend!
After 10 Days of Healthy, I think we need a little treat. Not to say we shouldn’t continue eating healthily, but sometimes, I just need a big cookie. This picture proves it:
These cookies are hands down the BEST cookies I have ever made or tasted. Yes, they are that good. And I’ve tasted a lot of cookies (since I was about two), and you can bet the one in the above photo came nowhere close to these.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
(Giant) Wrinkly Chocolate Chunk Cookies.
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 1-1/4 cups white, granulated sugar
- 1/4 cup light, packed brown sugar
- 1 large egg
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 ounces semisweet chocolate, chopped
- Line 3 baking sheet with aluminum foil or parchment paper. Set aside.
- In a bowl of a standing mixer, beat butter until light and fluffy. Add sugars, and beat for 2-3 minutes. Add egg, water, and vanilla, and beat until well combined. Fold in flour, salt, and baking soda until just combined. Fold in chopped chocolate.
- Take about 3 tablespoons of dough, and roll into a ball. Place on lined cookie sheet, each ball about 3-4 inches away from each other. Place cookies in freezer for 15 minutes to firm up. Meanwhile, preheat oven to 350 degrees F.
- After 15 minutes, place cookie sheet directly in preheated oven. Bake for 10 minutes, and then open oven and tap cookie sheet on oven rack until wrinkles form on cookie and the puffed up center of the cookie has settled. This will create wrinkles in the cookies. Repeat this process 3 more times after 2 minutes each. The cookies should bake for a total of 16 minutes.
- Allow cookies to cool slightly, but serve warm with cold milk. Enjoy 🙂
- Recipe adapted from www.thevanillabeanblog.com
