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Pan-Banging Chocolate Chip Cookies
Ingredients
- cooking spray
- 1 csalted butter
softened
- 1 ¼ cgranulated sugar
- ½ cpacked light brown sugar
- 1 largeegg
- 3 tbspwater
- 2 tspvanilla extract
- 2 call-purpose flour
- ½ tspbaking soda
- ½ tsptable salt
- ½ ccoarsely chopped semisweet chocolate (from 1 [4-oz] bar
- ½ ccoarsely chopped 60% cacao bittersweet chocolate (from 1 [4-oz] bar
- flakey sea salt (optional
Directions
- 1
Prepare oven and baking sheets: Preheat oven to 350°F with rack in middle position. Lightly coat 3 large rimmed baking sheets with cooking spray, and line each with aluminum foil, dull side up. Set aside.
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- 2
Cream butter and sugar: Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add granulated sugar and brown sugar, beating on medium speed until light and fluffy, 2 to 3 minutes. Add egg, water, and vanilla; beat on low speed just until combined, about 1 minute.
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- 3
Add dry ingredients: Whisk together flour, baking soda, and table salt in a medium bowl. Gradually add to butter mixture, beating on low speed just until combined, about 1 minute.
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- 4
Add chocolate: Add semisweet and bittersweet chocolate, beating on low speed just until incorporated, about 15 seconds. Shape dough evenly into 10 large balls (a heaping 1/3 cup, or about 3 1/2 ounces, each).
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- 5
Freeze cookie balls: Place 2 of the cookie balls on a plate, and freeze 15 minutes (set aside remaining cookie balls at room temperature until ready to use). Arrange frozen balls on 1 of the prepared baking sheets, spaced 4 inches apart from each other and the rim (cookies will spread to 6-inch circles as they bake).
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- 6
Bake cookies and bang the pan: Bake in preheated oven 10 minutes (cookies will look slightly puffed in the centers). Open oven door; lift the front of the baking sheet up about 4 inches from rack, then let it drop down onto rack. Close oven door, and continue baking cookies 2 minutes.
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- 7
Repeat: Repeat procedure of lifting and dropping baking sheet on oven rack and baking cookies for 2 minutes until cookies spread out and look rippled, cookie edges are golden brown, and cookie centers look lighter and not fully cooked, 2 or 3 additional times, for a total of 16 to 18 minutes baking time.
- 8
Add salt and let cool: Transfer baking sheet with baked cookies to a wire rack; if desired, sprinkle with flaky sea salt. Let cookies cool on baking sheet completely, about 10 minutes. Remove cookies from baking sheet.
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- 9
Repeat baking steps with remaining dough: While first batch of cookies bakes and cools, repeat Steps 4 and 5 with remaining cookie balls, 2 at a time per batch.
Pan-Banging Chocolate Chip Cookies
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Based on 8 ratings
Rating Breakdown
About this Recipe
Tired of flat, lifeless chocolate chip cookies? Unlock the secret to bakery-worthy perfection with these Pan-Banging Chocolate Chip Cookies, featuring an ingenious technique for incredible texture and visual appeal. The magic is in the pan-banging technique itself: gently lifting and dropping the baking sheet during cooking forces the cookies to deflate and spread, creating those characteristic ripples, wonderfully crisp edges, and a gloriously chewy center. A thoughtful blend of granulated and light brown sugar, along with both semisweet and bittersweet chocolate, ensures a complex, balanced sweetness and rich, deep chocolate flavor in every bite. Prepare for a truly irresistible cookie experience. Each bite delivers a delightful textural contrast: a satisfying snap from the crisp, buttery edges giving way to a soft, deeply chewy middle. You'll notice beautiful, crinkled ripples across the surface, a visual cue to their perfect bake. The combination of coarsely chopped semisweet and 60% cacao bittersweet chocolate ensures pockets of rich, molten chocolate throughout, perfectly balanced by the sweet, vanilla-scented dough. While the recipe specifies a blend of semisweet and 60% cacao bittersweet chocolate, feel free to experiment with your favorite chocolate types. You could swap for all semisweet, or even add a mix-in like chopped nuts for extra crunch. Just ensure the total amount of chocolate remains consistent. Don't have light brown sugar? While it contributes to chewiness, you can use all granulated sugar in a pinch, though the texture will be slightly different. These impressive cookies are perfect for sharing at gatherings, as a comforting treat after dinner, or simply enjoyed with a glass of cold milk. A sprinkle of flaky sea salt before serving enhances their rich flavor beautifully.