Crinkled Bittersweet Chocolate Chunk Cookies

1. Position Rack and Prepare Baking Sheets

Adjust oven rack to the middle level. Prepare 2 baking sheets by lining with foil, parchment, or silicone mats.

2. Combine Dry Mix

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

3. Beat Butter and Add Sugars

In a stand mixer with a paddle attachment, cream the butter on medium speed until smooth. Include both granulated and brown sugars, beating until the mixture is light and fluffy, about 2-3 minutes.

4. Mix Wet Ingredients

Add the egg, vanilla, and 2 tablespoons of water. Blend on low until just incorporated.

5. Integrate Dry and Chocolate Fold-In

Gradually add the flour mixture on low speed until just combined. Stir in the chopped chocolate at low speed until evenly distributed.

6. Chill Dough

If desired, refrigerate dough for better flavor and texture, several hours or overnight.

7. Form Cookies and Freeze

Shape dough into 3 1/2-ounce (100g) balls, about a heaping 1/3 cup each. Place 4 balls on a prepared baking sheet, spaced apart. Transfer to freezer for 15 minutes to firm up.

8. Preheat Oven and Bake

Set oven temperature to 350°F (175°C). Place the first chilled sheet in the oven. Bake for 10 minutes until cookies puff slightly in the center.

9. Drop Technique

Lift and drop the baking sheet against the oven rack to set edges and deflate centers. Repeat every 3 minutes, creating ridges, for a total of 16-18 minutes. Cookies should spread, with golden edges but lighter centers.

10. Cool

Rest the baking sheet on a wire rack to cool. Do not remove cookies until they've firmed up.

11. Bake Remaining

Proceed with the remaining dough, using the first baking sheet for the third batch.