-
Makes
15 medium-large cookies
Author Notes
Using Sarah Kieffer's excellent Internet sensation of a recipe for pan-banging chocolate chip cookies as a jumping-off point, I've given the classic dessert a little extra flavor by adding chopped black garlic—which is regular garlic that's been fermented and aged until it's sweet, sticky, and tastes very similar to a date or a raisin. If you can't find black garlic, substitute chopped dates or leave it out altogether, but I highly recommend trying it as there's no ingredient that quite matches the earthy, savory-yet-sweet flavor of black garlic.
Featured In: Classic Chocolate Chunk Cookies With—Er, What Now? —Posie (Harwood) Brien
Ingredients
-
2 cups
(280 grams) all-purpose flour
-
1/2 teaspoon
baking soda
-
3/4 teaspoon
salt
-
1 cup
(227 grams) unsalted butter
-
1 1/2 cups
(240 grams) granulated sugar
-
1/4 cup
(50 grams) brown sugar
-
1
egg
-
1 teaspoon
vanilla extract
-
2 tablespoons
water
-
6 ounces
dark chocolate, chopped
-
6
cloves black garlic, chopped
Directions
-
In a large bowl, whisk together the flour, baking soda, and salt.
-
Cream together the butter and sugars for at least 3 minutes, until very pale and fluffy.
-
Add the egg, vanilla, and water and beat until fluffy, scraping down the bowl as needed.
-
Add the flour mixture and mix until just combined. Fold in the chocolate and black garlic.
-
Scoop the dough in large (1/4 cup) balls onto a parchment-lined sheet. Freeze the dough while you preheat the oven to 350° F (you can also freeze them fully and bake them at a later date).
-
Bake the cookies for 10 minutes, then open the oven and firmly tap/bang the pan against the oven rack to "collapse" the cookies—this is Sarah's smart trick for getting rumpled edges to your cookies.
-
Bake the cookies for another 6 minutes, or until golden brown on the edges, banging the pan again a few more times.
-
Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool fully.
See what other Food52ers are saying.