National Chocolate Chip Cookie Day calls for something extra and these giant ripple cookies are the definition of deliciousness! This recipe is a new favourite of ours and is based off the NY Times recipe. After reducing the sugar (it was delicious but way too sweet) and butter, this recipe is a must try and a bit of fun. We used our Queen St. Bakery 1-for-1 Superfood Baking Flour as a substitute for regular wheat flour to make this gluten free and just as tasty.

Giant Chocolate Chip Ripple Cookies
Three Chocolate Ripple Cookies with Milk
Giant Chocolate Chip Ripple Cookies (Gluten Free)

Servings: 10

Ingredients

  • 2 cups QSB 1-for-1 Superfood Baking Flour
  • 1 cup golden cane sugar
  • 1/3 cup of packed brown sugar
  • ½ tsp baking soda
  • 170g of semi-sweet/dark chocolate chips or chunks
  • 3/4 tsp of sea salt
  • 2 sticks (240g) unsalted butter at room temperature
  • 1 ½ tsp vanilla extract
  • 1 large egg at room temperature
  • 2 tbsp water

Directions

1. Preheat the oven to 350F. Line 2 baking sheets with foil, dull side up

2. In a medium bowl, whisk together the baking flour, baking soda and sea salt.

3. In a large bowl, beat the butter and sugar together. If you don’t have an electric mixer, use a regular whisk and some elbow grease.

4. Add in the eggs, vanilla and water and mix.

5. Using a spatula, add the flour mixture into the large bowl with the wet ingredients. Once combined, add the chocolate chips/chunks and mix.

6. Form little dough balls (about 100g), place on the baking sheet with equal distance apart and pop in the freezer for 15 minutes. This will help slow down the ooze of the cookies. Once you take the first sheet out of the freezer, add in the second one.

7. Place the baking sheet with the cooled dough into the oven for 10 minutes. Take the cookies out and get ready to ripple the cookies. On a chopping board or flat surface, lift the baking sheet about 6 inches and drop it onto the surface. This will make a bunch of noise but don’t worry, it’s working! The middle of the cookies will start to ripple out towards the set outer edges.

8. Bake for another 2 minutes and repeat step 7. 

9. Repeat this a few more times (baking for 2 minutes and banging the pan) until the cookies have spread out and the edges are golden brown. About 16-18 minutes of bake time total. The middle should still be a little undercooked.

10. Cool on a wire rack before removing the cookies from the pan.

Recipe Developed by Mark, Marketing Director. The original pan banging recipe is from NY Times.

 

Recipes you might like