We banged all over the kitchen. The counter, the oven, and even the floor. Surprisingly we didn’t make a mess and more importantly, we didn’t wake up our son. For these giant crinkled chocolate chip cookies, be prepared to bang the pans all over your kitchen.
This recipe comes to us from Ina Garten via Sarah Kieffer’s original recipe. These were the crunchy cookies I wanted Tate’s to be. At first, they looked soft. As they began to cool, they began to harden. I was nervous, I wasn’t mentally prepared for a crunchy cookie. But they were crunchy in an addicting way. And the sea salt? It was the cherry on top.
Our experience making the giant crinkled chocolate chip cookies
Another cookie recipe and another adventure baking with my son. He loves to measure and loves to stir. We assembled the cookie dough before his nap. I baked and banged the cookies, and by the time he woke up, we were ready for some photos. On this one, he got more involved with the photography.
There’s this toddler newsletter I’m subscribed to. Week by week it gives us some advice for handling your X week old, milestones on the horizon, and very random things to look out for. Around the time he became a toddler, it explained that toddlers, while seemingly horrible listeners, just want to be helpful. So we began giving him directions for simple tasks. Drop this napkin in the trash, clean up your letter magnets, move your toy bins. When he showed an interest in the photography, I let him help me set up and take pictures. This is one of the photos he took (cropped and slightly edited, but looks great):
He’s also our hand model. If you haven’t seen some of his other work, check it out. But he was eager to grab a cookie, so I let him go for it (a dozen times or so).
Back to the cookies. On the first batch of cookies in the oven, I thought I had to bang the cookies multiple times. Over and over and over. What I didn’t realize, is yes, you’ll bang the pans multiple times, but every three minutes in and out of the oven. Take them out, bang them on the oven a few times, put them back in the oven. Three minutes later, take them out, bang them, put them back in. Repeat.
You’re going to need fleur de sel (flaky sea salt). It’s French and fancy AF. You’ll use this once and then you will use it on everything. We have another cookie recipe coming soon that uses fleur de sel, so pick it up and join us on this journey. Fatima’s only comment on the cookie was there was a bit too much sea salt (and she loves salt). So start sparingly! Other than that, don’t forget to add the sea salt immediately when they come out of the oven (on the last time they come out).
