The Chocolate crinkle cookies cake mix chocolate chip cookie I have ever tried. They are everything you want and more: soft, chewy, fluffy, thick, easy to make, gooey on the inside, golden brown and slightly crispy on the outside. They are EPIC and I can’t wait for you to try.
Be sure to watch the recipe video too! This post may contain affiliate links. It’s the ultimate chocolate chip cookie. Can I make them gluten free?
Can I make these if I don’t have a stand mixer? It’s literally your new favorite chocolate chip cookie recipe and you’re going to tell all of your friends about it. Seriously once you make these you’ll be forwarding the recipe to your mom, sister, grandma, Aunt, cousin, best friend, third cousin twice removed and tell them it’s the best giant chocolate chip cookie you have ever had in your life. Wow, the build up is getting intense!
If you’ve ever been to Levain Bakery in New York, you’ll have a deep appreciation for this cookie. 2 cups of chocolate chips in it and no walnuts! I wanted mine to be different. So, if you love a soft and chewy chocolate chip cookie recipe that is giant, thick, loaded with chocolate chips and has the most gooey warm center ever, you’ve found the right blog post.
All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. Baking Powder: leavening agent for the cookie. Baking Soda: Another leavening agent but about four times as strong as baking powder.
Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Butter: Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge. This can be a confusing step in many recipes and possibly recipes have conflicting opinions on this, but this cookie is best with cold butter.
Light brown sugar: I recommend light brown sugar in this giant cookie recipe as opposed to the dark. I use more brown sugar than granulated white because it results in a more moist, soft and chewy cookie. Granulated white sugar: Even though we’re using more brown sugar than white, the white is still necessary. Using room temperature eggs can help result in a lighter and fluffier cookie. Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough. Milk Chocolate Chips: We love this cookie with milk chocolate chips best, but you can use any chocolate you prefer: dark, semi sweet etc.
You could even make them with half chocolate chips and half walnuts, yum! This recipe also does not include vanilla extract because rumor has it Levain Bakery doesn’t add vanilla in theirs. However, you can always add in 1 tsp. Place the cubed butter into the bowl of a stand mixer and secure the paddle attachment. Add the sugars and cream the butter and sugar together.
Then add in the egg and the egg yolk and blend until mixed. On low speed, gradually add in the flour mixture. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. The tops will be golden brown and the secret is to pull them out before you think they are done. Let them rest on the cookie sheet for at least 15 minutes.