pan banging cookies

These chocolate chip cookies are like no other. They're big-as-your-head and ultra flat, with a soft and chewy center, surrounded by crinkly, wrinkly prettiness that is the perfect delicately crispy texture.

Chocolate Chip Cookies from The Vanilla Bean Baking Book

c. (284 g) all-purpose flour

baking soda

kosher salt

lb. (2 sticks) unsalted butter,

(297 g) sugar

c. (50 g) packed brown sugar

vanilla extract

water

Adjust an oven rack to the middle position....

Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans (I find that commercial-grade 12" x 17" rimmed pans give me the best results with this recipe) with aluminum foil, dull side up. This helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom.

In a small bowl, whisk the flour, baking...

In a small bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.

Form the dough into balls weighing 3-1/2 ounces...

Form the dough into balls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each. I wanted my cookies to match Sarah's as much as possible and measured each dough ball with a kitchen scale. If you make the dough balls smaller, you won’t get as many ridges on the outer layer, and your centers won’t be as gooey. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it's essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.

Place the chilled baking pan in the oven...

Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. To quote Sarah, "this will feel wrong, but trust me". 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 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.

Transfer the baking pans to a wire rack;...

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

The famous pan banging chocolate chip cookies are thin and crispy with decadent melted dark chocolate and buttery, crispy edges and a chewy center. 

Pan Banging Chocolate Chip Cookies

Butter ((softened))

Sugar

Brown Sugar

Water

Egg Yolk

Vanilla Extract

Flour

Baking Soda

Salt

In a large mixing bowl, add butter, sugar, and brown sugar. Beat for 3-4 minutes or until light and fluffy, scraping the sides of the bowl often.

Add water, egg, egg yolk, and vanilla and beat for 1 minute longer.

Fold in flour, baking soda, and salt. Fold in chocolate chunks.

Line a baking sheet with aluminum foil (this helps to allow the cookies to spread). Roll each dough into 3-ounce balls (slightly less than 1/3 cup). Place only 4 on a baking sheet to allow for spreading.

Place in the freezer for 15 minutes. While they are chilling, heat the oven to 350 degrees.

Bake for 10 minutes. After 10 minutes of baking time, open the oven and use an oven mitt to lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack. I repeat it again and then close the oven. 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 15-17 minutes total, until the cookies have spread out and the edges are golden but the centers are still slightly undercooked.

The unexpected ingredient that will take your chocolate chip cookies to the next level is fish sauce! Just a slash adds deep, caramel-like savoriness to every bite of these chewy cookies. They're big, ripple-edged, and perfectly golden thanks to a quick chill in the freezer before baking and an easy pan-banging technique — once you try it, you’ll always make cookies this way. Topped with flaky sea salt and sesame seeds while they're still warm for a finishing touch that'll have everyone asking for the recipe.

Better with Fish Sauce Chocolate Chip Cookies Recipe by Tasty

unsalted butter, softened

sugar

½ cup packed light brown sugar

fish sauce,

whiskey,

all purpose flour

semisweet chocolate, chopped (about 2 bars)

flaky sea salt, for topping, optional

sesame seed, for topping, optional

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Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, using a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg, fish sauce, and Japanese whiskey (if using) and beat until fully incorporated, about 1 minute. Add the flour and baking soda and mix on low speed until just incorporated, then fold in the chopped chocolate.

Using a ⅓-cup measure, scoop the dough into 12 large mounds and divide them evenly between the two prepared baking sheets. Roll each mound in your hands to smooth it into a ball. Freeze both sheets for 15 minutes.

Preheat the oven to 350˚F (180˚C) with a rack in the center.

Remove one baking sheet from the freezer and bake for 10 minutes, keeping the second sheet in the freezer until ready.

Wearing an oven mitt, carefully remove the pan and bang it directly on the oven rack from about 4 inches up to deflate the cookies and create rippled edges. Continue baking, banging the pan every 2 minutes for the next 6 minutes, about 3 more bangs total, until the cookies are golden at the edges and still soft in the center.

Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack. While still warm, sprinkle with flaky sea salt and sesame seeds, if using.

Repeat steps 5 through 7 with the second baking sheet.

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The most viewed pan banging cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine