Why You’ll Love This Recipe
- Bakery-quality cookies made at home with simple ingredients
- Crispy edges combined with a soft, chewy center
- Gooey chocolate chunks in every bite
- Unique “pan-banging” technique for perfect texture
- Easy to prepare with straightforward steps
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour, fluffed then leveled
½ teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups granulated sugar
⅓ cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 tablespoons water
8 ounces semi-sweet chocolate, chopped into bite-size pieces (about ½ inch, mixed sizes)
Flakey sea salt, for garnish
Directions
- Preheat and Prepare Baking Sheets:
Adjust an oven rack to the middle position. Preheat oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone baking mats. - Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking soda, and salt. - Cream Butter and Sugars:
In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add granulated sugar and brown sugar; beat on medium-high speed until light and fluffy (about 2–3 minutes). - Add Wet Ingredients:
Mix in the egg, egg yolk, vanilla extract, and water on low speed until combined. - Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. - Add Chocolate:
Stir in chopped chocolate chunks evenly throughout the dough. - Form Dough Balls:
Shape the dough into 3 ½-ounce balls (about a heaping ⅓ cup each). Place 4 balls per baking sheet, spaced evenly apart. - Chill Dough:
Transfer baking sheets to the freezer and chill for at least 15 minutes. - Bake and Pan-Bang:
Place one chilled baking sheet in the oven and bake for 10 minutes, until cookies puff slightly in the center.
Carefully lift the side of the baking sheet about 4 inches and gently drop it against the oven rack a few times. This creates ridges around the cookie edges and helps set the edges while keeping the center soft. - Finish Baking:
Bake for a total of 14–16 minutes, until edges are golden brown but centers remain soft and slightly undercooked. - Cool and Garnish:
Remove cookies from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat baking process with remaining dough. Sprinkle with flakey sea salt before serving.
Servings and Timing
Servings: 12 cookies
Prep Time: 10 minutes
Chill Time: 15 minutes
Cook Time: 16 minutes
Total Time: 41 minutes
Variations
- Use milk or dark chocolate chunks instead of semi-sweet for different flavor profiles.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Swap vanilla extract for almond extract for a nutty twist.
- Mix in a teaspoon of cinnamon or espresso powder for enhanced depth.
- Make mini cookies by shaping smaller dough balls and adjusting baking time.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.
Reheating: Warm cookies in a microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes to regain softness and gooey texture.
FAQs
What is pan-banging and why is it important?
Pan-banging involves lifting and dropping the baking sheet against the oven rack to help set the cookie edges, creating ridges and crispiness while keeping the center soft.
Can I skip chilling the dough?
Chilling helps cookies keep their shape and develop texture. Skipping it may result in flatter cookies.
Can I use chocolate chips instead of chopped chocolate?
Yes, but chopped chocolate pieces provide better texture variation and gooeyness.
What if I don’t have a stand mixer?
You can cream the butter and sugars by hand with a sturdy spoon or hand mixer.
Can I make the dough ahead of time?
Yes, dough can be refrigerated for up to 2 days before baking.
How do I prevent cookies from spreading too much?
Chilling the dough and using parchment or silicone mats help control spreading.
Can I use salted butter?
Unsalted butter is preferred for better control over salt content, but salted butter can be used by reducing added salt slightly.
Why do you add both an egg and an egg yolk?
The egg adds structure, while the yolk adds richness and chewiness.
What size should the chocolate chunks be?
About ½ inch, with a mix of smaller and larger pieces for texture variety.
How do I know when the cookies are done?
Edges should be golden brown, but centers should still look slightly undercooked and soft.
Conclusion
Pan-Banging Chocolate Chip Cookies deliver a perfect balance of crispy edges and chewy, gooey centers with rich chocolate in every bite. The unique baking method creates a bakery-quality cookie that’s easy to make and sure to impress family and friends. Enjoy these delicious treats fresh out of the oven or anytime you crave the ultimate cookie experience.
Print
Pan-Banging Chocolate Chip Cookies
- Total Time: 41 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Pan-Banging Chocolate Chip Cookies are bakery-quality cookies with crispy edges, soft chewy centers, and gooey chocolate chunks, made using a unique pan-banging technique for perfect texture.
Ingredients
2 cups all-purpose flour, fluffed then leveled
½ teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups granulated sugar
⅓ cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 tablespoons water
8 ounces semi-sweet chocolate, chopped into bite-size pieces (about ½ inch, mixed sizes)
Flakey sea salt, for garnish
Instructions
- Adjust an oven rack to the middle position. Preheat oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add granulated sugar and brown sugar; beat on medium-high speed until light and fluffy (about 2–3 minutes).
- Mix in the egg, egg yolk, vanilla extract, and water on low speed until combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in chopped chocolate chunks evenly throughout the dough.
- Shape the dough into 3 ½-ounce balls (about a heaping ⅓ cup each). Place 4 balls per baking sheet, spaced evenly apart.
- Transfer baking sheets to the freezer and chill for at least 15 minutes.
- Place one chilled baking sheet in the oven and bake for 10 minutes, until cookies puff slightly in the center. Carefully lift the side of the baking sheet about 4 inches and gently drop it against the oven rack a few times to create ridges around the cookie edges.
- Bake for a total of 14–16 minutes, until edges are golden brown but centers remain soft and slightly undercooked.
- Remove cookies from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat baking process with remaining dough. Sprinkle with flakey sea salt before serving.
Notes
Use milk or dark chocolate chunks instead of semi-sweet for different flavor profiles.
Add chopped nuts like walnuts or pecans for extra crunch.
Swap vanilla extract for almond extract for a nutty twist.
Mix in a teaspoon of cinnamon or espresso powder for enhanced depth.
Make mini cookies by shaping smaller dough balls and adjusting baking time.
Store cookies in an airtight container at room temperature for up to 4 days or freeze up to 2 months.
Reheat cookies in microwave for 10–15 seconds or oven at 300°F (150°C) for 5 minutes to regain softness.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
