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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
Makes 15 medium-large cookies
cups (280 grams) all-purpose flour
teaspoon baking soda
cup (227 grams) unsalted butter
cups (240 grams) granulated sugar
cup (50 grams) brown sugar
teaspoon vanilla extract
ounces dark chocolate, chopped
cloves black garlic, chopped
- 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.
- This recipe is a Community Pick!