Pan-Banging Chocolate Chip Cookies

Pan-Banging Chocolate Chip Cookies

from southernliving.com
Dessert
145 min
10 servings

The secret to pan-banging chocolate chip cookies? Bang the pan on the oven rack to create gorgeous ripples, crisp edges, and a chewy center.

Ingredients

  • cooking spray
  • 1 cupsalted butter, softened
  • 1 ¼ cupsgranulated sugar
  • ½ cuppacked light brown sugar
  • 1 largeegg
  • 3 tablespoonswater
  • 2 teaspoonsvanilla extract
  • 2 cupsall-purpose flour
  • ½ teaspoonbaking soda
  • ½ teaspoontable salt
  • ½ cupcoarsely chopped semisweet chocolate (from 1 [4-oz] bar
  • ½ cupcoarsely chopped 60% cacao bittersweet chocolate (from 1 [4-oz] bar
  • flakey sea salt (optional

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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).

  6. 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.

  7. 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. 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.

  9. 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.