Preheat the oven to 350°F. Line three or four baking sheets with aluminum foil, with the dull side of the foil up. Measure out three or four balls of dough about 100 g each (3 1/2 ounces or heaping 1/3 cup). The balls should be somewhere between a golf ball and a baseball. Place the balls on one of the baking sheet, as far apart as possible from each other, then move the baking sheet with the dough to the freezer. Leave in there for 15 minutes. Measure out the remaining balls in the same manner but leave at room temperature.
Once the cookie dough has chilled, remove from the freezer and place another baking sheet with cookie dough in the freezer. Put a few extra pieces of white chocolate on top of each cookie dough and sprinkle the top with a generous pinch of Maldon sea salt then place the baking sheet in the oven for 10 minutes.
Once the 10 minutes is up, open the door of the oven and lift up the baking sheet and gently drop it back on the rack. The cookie dough will have puffed up and then deflated. Set a timer for 2 minutes, and then repeat this process, opening the oven and dropping the baking sheet. Do this a couple more times, each time waiting 2 minutes between dropping the baking sheet. Each time you “deflate” the cookie, you create ridges around the edges of the cookie, that are crisping up. You want to bake the cookie a total of 16 to 18 minutes, where the edges look dry but the middle of the cookie is still soft and puffy looking. Remove from the oven and let the cookies cool for 10 minutes in the pan. Then move the cookies from the baking sheet to a wire rack to cool completely.
These make large cookies but there’s no way to make the crispy wrinkled edges with a smaller cookie. Just break the cookies in half if you want smaller portions.
Radically adapted and inspired from Sarah Kieffer’s The Vanilla Bean Baking Book