This beauty right here is one of my Smash Cookies, which is a recipe from my cookbook, Zoë Bakes Cookies! In fact, it’s the cookie on the cover. I hope you’ll give it a try—it’s just too good to keep to myself.
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I was inspired by the Levain Bakery cookie craze in New York City to create a big, thick, chocolaty pile of deliciousness. These gigantic cookies are best served warm and slightly under-baked, so you get the feel of toasty, just shy of raw, cookie dough.
As I was creating my version of this wildly popular cookie, something a little unexpected happened, and they turned into smash cookies. The dough mixes together like a crumb topping you’d put on a fruit crisp or crumble, which I then press together into a ball. I chill the dough balls, bake them big and round, then smash them flat when they come out of the oven. This way the inside stays soft, but the outside has a toffee-like flavor and slight crispiness. The secret to this recipe lies in the giant balls of dough; if you make them smaller, they won’t have the same consistency.
I stopped by my friend Jessie Sheehan‘s Brooklyn kitchen to make these Smash Cookies with her! Jessie has a new book out titled Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24/7 Deliciousness.
You can also hear Jessie and me deep dive into the Smash Cookies recipe on the She’s My Cherry Pie podcast she hosts for Cherry Bombe magazine!
Video
Ingredients
- 3 1/2 cups (420g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp kosher salt
- 3/4 cup + 2 Tbsp. (200g) unsalted butter melted and slightly cooled
- 2 1/4 cups (450g) lightly packed brown sugar
- 2 tsp pure vanilla extract
- 2 eggs at room temperature
- 5 oz (140g) bittersweet chocolate finely chopped or chips
- 1 cup (140g) toasted pecan pieces or walnuts, macadamia nuts, coconut, dried cherries, M&Ms, or whatever you can think to jam in there
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and vanilla until uniformly mixed. Add the eggs, one at a time, whisking until they are incorporated. With a wooden spoon mix in the flour mixture all at once until just incorporated. It should be quite thick, but not dry. Add the chopped chocolate and nut pieces.
- Line a baking sheet with parchment paper. Press together roughly shaped 4.25-ounce (120g) dough balls. Don’t flatten them; the dough balls should be the shape of a baseball. Refrigerate the dough balls on the prepared baking sheet for at least 1 hour; if you have the time, the cookies will be even thicker if you let them sit for 24 to 36 hours. After they are chilled, you can bake them or freeze the dough balls for baking later.
BAKING INSTRUCTIONS
- Preheat the oven to 375°F/190°C convection heat (or 400°F/205°C flat heat). Double up two baking sheets and line with parchment paper. The double sheets will prevent the bottoms from over-browning in the hot oven. Evenly space six chilled dough balls on the prepared doubled baking sheets. Leave 2 inches/5 centimeters between them so they can be smashed after baking. Bake, one sheet at a time, in the middle of the oven for about 12 to 14 minutes or until they are golden brown on the outside, but still soft in the center.
- Remove the sheets from the oven and while they are still hot, gently smash the cookies with a metal spatula so they are 1-inch/2.5 centimeters thick disks. Allow the cookies to cool for about 5 minutes on the baking sheets, then move to a cooling rack.
- Enjoy slightly warm or at room temperature.
VARIATION: BROWN BUTTER SMASH BLONDIES
- Replace the butter with brown butter and mix as directed above. Smash the dough into a 9 by 13-inch/24 by 36-centimeter pan, lined with a lightly greased parchment-paper sling. Bake at 375°F/190°C for about 12 minutes, or until the edges are golden brown. Allow to cool completely in the pan before removing and cutting.
These cookies are the best chocolate chip cookies I’ve ever had! I used browned butter and a grainy brown sugar I got from Costco. Amazing!
Hello to the Zoe Bakes team and Zoe of course, I made these cookies and they are the best! This recipe is now my go to recipe…my grandkids absolutely love love love them! Also your Oatmeal Raisin cookie recipe is my son’s (and also a family) favourite. My son is autistic and some textures are a challenge for him, but your oatmeal raisin cookie recipe he absolutely loves. Love to you and your team Zoe…love your show as well!
Hi Teresa, we are thrilled to hear you and your family enjoy these recipes. Cheers!
I tried the recipe and it turned out to be a huge success – everyone loved it. I’m looking forward to making it again and again.
Made these cookies for family and for a work event. These are so delicious!!!
These cookies are INCREDIBLE!!
If opting to freeze the dough balls, how do you prepare them for baking? Do you need to defrost them in the fridge overnight? Or take the dough balls out of the freezer and defrost them on the cookie sheet at room temp for 30-60 minutes?
Hi Beth! Zoë typically lets them thaw on the counter on a baking sheet while the oven preheats. They may need a little bit more time in the oven, but should work out great. Cheers!
I almost never write reviews, but I just baked these for the first time as my first cookie from Zoe’s cookie book and they are AMAZING! I baked for exactly 14 minutes and the texture was incredible- super gooey on the inside with a very thin crisp on the outside. I am so happy! Thanks Zoe!
Hi Allie,
Thank you so much, this made my day!
Enjoy! Zoë
Can we skip the nuts? Will that alter the texture of the batter?
Hi, you can definitely skip the nuts or substitute with more chocolate or another mix-in. Enjoy!
I felt like my cookies weren’t done in the middle — my husband and I had some disagreements about whether or not it was safe to eat. I thought it was ok — he was concerned. Followed directions and was nicely browned and they held together but were softer in middle and a little wetter looking when pulled apart. What’s the rule of thumb on this? Is there one? Thanks!!
Hi Erin, What you describe is exactly how they look when Zoë bakes them too. If you are concerned about the food safety you can use an instant read thermometer and check for doneness, which will be anything over 145 degrees F. This may mean baking them just a touch more. Enjoy!
These smash cookies were definitely a big smash hit with the family and friends.
Thank you for the recipe.
I made these as written and they were amazing. They are big, rich and delicious. I chilled for an hour. Next time I will try waiting the 36 hours to see how much better they are. Great cookies and worth the effort!
Thank you for sharing your cookie knowledge. ❤️
I was so excited to hear you on Jessie Sheehan’s podcast over the weekend! I’m hoping to try making this recipe sometime this month. Could you please clarify with the blondies — are we replacing the 200g butter with 200g of butter that is then browned, or with 200g brown butter (butter that has already been browned)?
Can’t wait to make these smash cookies