Wrinkly Chocolate Chip Cookies

Name: Wrinkly Chocolate Chip Cookies
Cook time: 12 min
Yield: 10 cookies
Ingredients: 0.5 lb unsalted butter; 1 cup granulated sugar; 0.75 cup packed light; 0.75 tsp kosher salt; 1 each egg; 1 tbsp water; 1.5 tsp pure vanilla extract; 0.5 tsp baking soda; 2 cup all-purpose flour; 8 oz bittersweet chocolate; 1 each flaky salt

null · food52.com · Original Recipe

Adapted from Sarah Kieffer’s game-changing, Instagram-famous cookies—found in her cookbook The Vanilla Bean Baking Book—this recipe is all about the wrinkles. Kieffer swears by the “pan-banging” techn

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

crispyrichbuttery

Ingredients

unsalted butter(2 sticks, 227 grams, at room temperature)0.5 lb (227g)

granulated sugar(200 grams)1 cup (200g)

packed light(160 grams)0.75 cup (160g)

kosher salt0.75 tsp (2g)

egg1 each (50g)

water1 tbsp (9g)

pure vanilla extract1.5 tsp (6g)

baking soda0.5 tsp (3g)

all-purpose flour(256 grams)2 cup (256g)

bittersweet chocolate(227 grams, chopped (some chunks, some shards))8 oz (227g)

flaky salt(optional, to sprinkle on top)1 each (6g)

Total dough weight1.1kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 10-12 min
Chill: 12 hr
Yield: ~10 cookies

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.13 (20th percentile)

Flour:Sugar1.28 (56th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0.20 (33th percentile)

Chocolate:Flour0.89 (49th percentile)

Fat %19.8 (86th percentile)

Sugar %17.4 (31th percentile)

Hydration0.20 (26th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.13

Flour:Sugar

1.28

Brown:White Sugar

Egg:Flour

0.20

Chocolate:Flour

0.89

Fat %

19.8

Sugar %

17.4

Flour %

22.3

Hydration