Post by @brownbutterbakesleeds

Episode two of trying to find the best crinkly, wrinkly, rippled cookie recipe. Today I’m baking the Giant Crinkled Chocolate Chip Cookies by Ina Garten ❤️ and I KNOW I pronounced her name wrong I’m sorry 🤣🙃💀 Compared with Sarah Kieffer’s recipe from episode one, Ina’s uses considerably more butter and sugar relative to the flour. On paper, that should mean plenty of spread, thin centres and VERY crisp edges, so let’s see how they compare. Ingredients in grams, plus baker’s percentages: • Plain flour: 240g (100%) • Unsalted butter: 227g (94.6%) • Granulated sugar: 300g (125%) • Light brown sugar: 50g (20.8%) (TOTAL SUGAR = 145.8%) • Extra-large egg: approximately 56g without shell (23.3%) • Vanilla extract: 7.5g (3.1%) – 1½ tsp • Warm water: 30g (12.5%) – 2 tbsp • Baking soda/bicarbonate of soda: 2.3g (1%) – ½ tsp • Salt: 1 tsp (approx 1.3% depending on brand) • Bittersweet chocolate: 227g (94.6%) • Sea salt to sprinkle Note: the warm water isn’t included in the published ingredient list, but it is added in the method, so I’ve included it here. I think I weighed the dough balls too small, the second 100g ball gave giant cookies so either use the scoop size Ina recommends or this. Next episode we’re testing @Christina Marsigliese caramelised ripple CCCs! See ya then xxx #rippledcookies #cookierecipe #cookietutorial #chocolatechipcookie #creatorsearchinsights