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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
- 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
- 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!