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
