The amazing chocolate chip cookie recipe by Sarah Kieffer. I saw these on instagram so many times, I figured might as well give them a go. They are ridiculously huge, crisp yet chewy and delicious.


10 cookies

2 cups (284g) AP flour

1/2 tsp baking soda

3/4 tsp salt

1 cup (227g) butter, softened

1 1/2 cups (297g) sugar

1/4 cup (50g) brown sugar

1 egg

1 1/2 tsp vanilla 

2 tbsp water

6 oz (170g) bittersweet chocolate, chopped into bite-size pieces

Oven 350. Line 3 baking sheets with aluminum foil.

In a small bowl, whisk the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, add in the butter. With the paddle attachment, beat until creamy. Add both sugars, beat on medium until light and fluffy. Add egg, vanilla and water. Mix on low to combine. Add flour mix and mix on low until just combined. Add chocolate and mix on low until just combined. Divide dough into 10 balls, roughly, 3 1/2 oz or 100g each. Place 4 balls, equal distance apart, on a prepared pan and transfer to freezer for 15 minutes. After you put the first batch in the oven put the second in the freezer.

Place first sheet in the oven and bake for 10 minutes. After the 10 minutes, open the oven door, raise the sheet about 4 inches from the rack and let slam down, so the puffed up center falls. Repeat if the center didn't fall. Then bake for 2 minutes and drop the tray down again. Repeat until total bake time is 16-18 minutes. All this dropping will create all the crinkly edges on the cookies. Bake until the edges are golden brown but the center still looks rather undone. Repeat with all three trays. Let cookies cool completely on pan before removing them.