Description
These chewy rippled chocolate chip cookies feature gooey centers, crispy rippled edges, and melty chocolate pools. Quick and easy to make, they’re perfect for bake sales, snacks, or any sweet craving.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) kosher salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (200g) brown sugar, packed (preferably dark brown)
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons (10ml) vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips (or mix with chocolate chunks)
- Optional: Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and position the oven rack in the center.
- Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and kosher salt. Set aside.
- In a large bowl, beat unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes) using a hand or stand mixer.
- Beat in the egg and vanilla extract until fully combined and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing on low just until no flour streaks remain. Do not overmix.
- Fold in the chocolate chips (and nuts, if using) with a spatula. Dough will be thick and sticky.
- Chill the dough in the fridge for 15-30 minutes for thicker, chewier cookies (optional, but recommended).
- Use a 3-tablespoon scoop or large spoon to drop dough balls onto prepared baking sheets, spacing at least 3 inches apart.
- Bake one sheet at a time for 10-12 minutes. At the 8-minute mark, remove the tray and tap it firmly on the counter to create ripples. Return to oven and repeat tapping at 10 minutes if desired. Edges should be golden and centers slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to finish cooling, or enjoy warm.
- Optional: Sprinkle with flaky sea salt while cookies are still warm.
Notes
For best ripples, tap the baking sheet firmly on the counter during baking. Chill dough for thicker cookies. Use high-quality chocolate chips for best flavor. For gluten-free or dairy-free adaptations, substitute with a 1:1 gluten-free flour blend and vegan butter/chocolate chips. Do not overmix the dough to keep cookies chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 18
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 31
- Fiber: 1
- Protein: 2
Keywords: chocolate chip cookies, chewy cookies, rippled cookies, pan-banging cookies, homemade cookies, easy dessert, bake sale, American cookies, chocolate, sweets