These pan-banging chocolate chip cookies are absolutely amazing! It blows toll house out of the water! They have a crispy outside and a gooey center. I am just sad I didn’t make these sooner. I have to thank Sarah Kieffer from the Vanilla Bean Blog for this recipe. I actually had to make 2 batches over the weekend because they were almost gone in one day!
Another cookie of mine you should check out are the Unicorn Chocolate chip cookie cups. They are thicker but still super delicious!
Isn’t she a Beaut Clark? There is just something so simplistic and wholesome about one single chocolate chip cookie. I think Cookie Monster would approve. Truth be told I am actually eating one of these pan-banging chocolate chip cookies right now! Nom Nom Nom. Pair it with a glass of cold milk and it just makes me happy inside.
With all the holidays coming up I just wanted to take a break from the pumpkin and apple stuff for a day and bring a classic back out to share with you all. When I haven’t made chocolate chip cookies in a while I actually miss it, so it was perfect timing!
My daughter really helped me with this recipe. She enjoys mixing it all up and then snagging all the chocolate bits before they get mixed in! Who can blame her? I really hope she ends up loving baking as much as I do.
How to make pan-Banging chocolate chip cookies
Pan-banging, cookie slinging, or flinging, these cookies were super fun to make!
You preheat your oven to 350 degrees. Adjust the oven rack to the middle position. You then line 3 large cookie sheets with aluminum foil, dull side up.
In a small mixing bowl you whisk together the flour, baking soda and salt.
In a large mixing bowl, you beat the butter with your electric mixer (you can use kitchen aid stand mixer as well). You then add in your granulated and brown sugar and blend until combined (2 minutes). Add the vanilla, one egg, and water and mix until combined. Put the flour mixture in slowly and mix until well blended. Lastly, you fold in the chocolate chunks.
Form the dough into large balls (1/3 cup full) and place 4 of them on a lined cookie sheet. Transfer to freezer for 15 minutes before baking. When one sheet is in the oven, put one sheet in the freezer.
How do you get the crinkly Edges?
Place the chilled baking sheet in the oven and bake for 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack (pan-banging), so the edges of the cookies set and the inside falls back down.
After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. You will bake the cookies 16-18 minutes total. The cookies will have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Pan Banging Chocolate chip cookies
- Electric mixer with beaters
- Home Decor
- Measuring cups and spoons
- 3 cookie sheets
- Aluminum foil
- 2 cups all purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1½ tsp vanilla extract
- 2 tbsp water
- 6 oz bittersweet chocolate broken up into pieces, some larger and some smaller
- Preheat oven to 350°. Line three cookie sheets with aluminum foil dull side up.
- In a small mixing bowl, whisk the flour, baking soda and salt.
- In a large mixing bowl, beat the butter until creamy. Add the granulated sugar, brown sugar and beat on a medium speed until light and fluffy (2-3 minutes). Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Lastly, add in the chocolate and mix on low until combined..
- Form the dough into about 3½ ounce balls (⅓ cup). Place four balls equal distance apart on a prepared pan and transfer to freezer for 15 minutes before baking. After you put the first cookie sheet in the oven, put the second one in the freezer.
- Place the chilled cookie sheet in the oven and bake for 10 minutes until the cookies are puffed slightly in the center. Lift the side of the cookie sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookie set and the inside falls down (this is a necessity). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 16-18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the cookie sheet to a wire rack; let cool completely before removing the cookies from the pan.
- Since these cookies are on the larger side, to get the edges to spread out and crinkle, they need to be on the big side. Smaller cookies will taste delicious but you won't get any crinkle effect if they are smaller.
- If you skip freezing the cookies, they will spread out too much on the pan and will not form the crinkly outer layer.
- Chocolate chips are not a good substitution for the chopped chocolate, the cookies will not turn out the same with chips. If you want to use chocolate chips, you will need to use 8 ounces of chips and make the cookies 2.5 ounces big.
Fun Fact of the day!
There is a town in Newfoundland, Canada called Dildo! How awesome would that be if you were from a town called dildo.
Hi, my name is Carrie and I am from Dildo! Lol!!!
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