Ina Garten Giant Crinkled Chocolate Chip Cookies Recipe

I can’t get over how these giant chocolate chip cookies turn out with crisp crinkled edges, gooey centers, and little flakes of fleur de sel on top. One look at that rippled, bakery-style finish and you’ll want the whole batch.

I’m obsessed with Ina Garten’s Giant Crinkled Chocolate Chip Cookies because they hit that sweet spot between dramatic bakery cookie and straight-up snack attack. The edges get crisp, the centers stay chewy, and those rippled tops make every bite feel extra without trying too hard.

I love how the bittersweet chocolate cuts through the sweetness, while a little fleur de sel makes the whole thing pop. And yes, they’re huge, which is exactly the point.

No tiny polite cookies here. Just big, craggy, deeply chocolatey cookies that demand a glass of milk and absolutely no sharing if I’m being honest.

Ingredients

• Softened butter makes the cookies rich, tender, and a little bakery-level dreamy.
• Granulated sugar helps those crinkly edges get crisp and lightly sweet.
• Brown sugar brings chewiness, warmth, and that cozy caramel vibe.
• The egg gives structure, so the cookies don’t fall apart in your hand.
• Extra yolk makes the centers richer, softer, and honestly more irresistible.
• Vanilla rounds everything out and makes the chocolate taste even better.
• All-purpose flour holds the whole cookie together without getting too fancy.
• Baking soda helps them spread and get those big, wrinkly tops.
• Kosher salt keeps the sweetness in check, because balance matters.
• Bittersweet chocolate gives bold, melty pockets instead of boring little chips.
• Plus fleur de sel on top adds crunch, sparkle, and a salty little pop.

Ingredient Quantities

• 1 cup unsalted butter, softened (2 sticks)
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 10 ounces bittersweet chocolate, coarsely chopped
• Fleur de sel, for sprinkling

How to Make this

1. Preheat oven to 375 F and line two baking sheets with parchment paper.

2. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy.

3. Beat in 1 large egg, 1 large egg yolk, and 2 teaspoons pure vanilla extract until fully combined.

4. In a separate bowl, whisk together 3 cups all purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined, taking care not to overmix.

6. Fold in 10 ounces coarsely chopped bittersweet chocolate until evenly distributed.

7. Using a large cookie scoop or 1/3 cup measure, portion dough into 10 to 12 large mounds and place them on the prepared sheets about 3 inches apart.

8. Bake one sheet at a time for 11 to 13 minutes, or until the edges are set and the centers look slightly underbaked and crinkled.

9. Remove from oven, immediately sprinkle each cookie with a pinch of fleur de sel, let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Two rimmed baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or sturdy whisk
6. Measuring cups and spoons
7. Silicone spatula or wooden spoon
8. Cutting board and chef knife for chopping chocolate
9. Large cookie scoop or 1/3 cup measure
10. Wire cooling rack

FAQ

Ina Garten Giant Crinkled Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted butter: use equal amount salted butter and reduce kosher salt in the dough by about 1/4 teaspoon; or use 1 cup chilled vegetable shortening for a slightly cakier cookie.
• Light brown sugar: make your own by mixing 3/4 cup granulated sugar with 1 tablespoon molasses; or use 3/4 cup dark brown sugar for a deeper molasses flavor.
• Large egg: for one egg, substitute 1/4 cup unsweetened applesauce for a moist, eggless option; or use a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes.
• All purpose flour: substitute a 1-to-1 gluten free baking blend cup for cup; or use 1 cup bread flour plus 2 cups all purpose for slightly chewier texture.

Pro Tips

1. Chill the scooped dough for 20 to 30 minutes before baking if you want taller, less-spread cookies. Cold dough keeps the edges from running too quickly while the centers set, giving you that perfect chewy interior with crisp edges.

2. Use a mix of chocolate piece sizes when chopping the bittersweet chocolate. Big chunks give molten pockets, while smaller bits distribute more chocolate through each bite. Warm your knife for cleaner cuts if the chocolate is very firm.

3. Measure flour by spooning it into the measuring cup and leveling with the back of a knife rather than scooping straight from the bag. That prevents dense, dry cookies caused by too much flour. If your kitchen is humid or your flour is old, consider backing off a tablespoon or two.

4. Sprinkle the fleur de sel immediately as the cookies come out of the oven so it adheres and melts slightly into the surface. Let cookies rest on the hot sheet for the full five minutes to finish setting before moving them to a rack so they hold together and develop that tender chew.