Pan-Banging Chocolate Chip Cookies

Step 1

Preheat oven to 350 degrees F and line three large baking sheets with aluminum foil, dull side up.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl.

Step 4

Add the egg, vanilla, and water and mix on low speed to combine. Add the flour mixture all at once and mix until combined. Add the chocolate and mix until just incorporated.

Step 5

Use a large cookie scoop to scoop the dough. Place 4 or 5 balls about 3 inches apart on a prepared baking sheet. Transfer the baking sheet with dough to the freezer for 15 minutes before baking.

Step 6

Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. (After you put the first baking sheet in the oven, put the second one in the freezer.)

Step 7

Lay out a kitchen towel on the kitchen counter. At the 10-minute mark, open the oven using an oven mitt, take out the baking sheet, and hold it about 4 inches above the kitchen towel on the counter. Gently let it drop onto the counter so the edges of the cookies set and the centers of the cookies fall down.

Step 8

Return the pan to the oven until the cookies puff up again, about 2 minutes, and repeat, removing them from the oven and dropping them onto the counter. Repeat a few more times to create ridges around the edges of the cookies. Bake 16 to 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.

Step 9

Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.