Giant Crinkled Chocolate Chip Cookies

1. Preheat Oven

First, preheat your oven to 350 degrees Fahrenheit. Make sure to arrange three racks evenly inside the oven. This will ensure that the cookies bake uniformly.

2. Cream Butter and Sugars

In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature butter on medium speed for about 3 minutes until it’s creamy. Add the granulated sugar and light brown sugar, continuing to beat on medium speed for another 2-3 minutes. Scrape down the bowl with a rubber spatula to ensure all the sugar is well incorporated.

3. Add Egg and Vanilla

Next, crack in the extra-large egg and pour in the vanilla extract, along with 2 tablespoons of warm water. Mix these on low speed until just combined, ensuring the mixture is smooth and uniform.

4. Mix Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed.

5. Add Chocolate

Add the chopped bittersweet chocolate, including any fine dust from chopping, and fold it in with a rubber spatula until just combined.

6. Form Dough Balls

Scoop out the dough using a 2¼-inch ice cream scoop or a ⅓ cup measure to form 12 rounded scoops. Place these dough balls on a tray and freeze them for 15 minutes. This step will help the cookies maintain their shape while baking.

7. Bake Cookies

After freezing, arrange the dough balls on three sheet pans lined with parchment paper, placing four balls per pan and spacing them wide apart. Bake the cookies in the preheated oven for 10 minutes, or until the centers are slightly puffed.

8. Bang Pans and Continue Baking

Remove the pans from the oven and bang them on the stove top to deflate the centers, which creates a delightful crispy texture. Return the pans to the oven and bake for an additional 8-10 minutes, banging the pans every 3 minutes and rotating them to ensure even baking. The cookies are done when the edges are golden brown.

9. Sprinkle with Fleur de Sel

Finally, sprinkle each cookie with a pinch of fleur de sel while they are still warm, and allow them to cool completely on the pans. Enjoy your Sea-Salted Chocolate Symphony Cookies with a perfect blend of sweetness and a touch of savory sea salt.