Yes, another post about cookies. Pan Banging Chocolate Chip Cookies this time. Of course! Me love cookies! We all love cookies! I have probably written so many cookie recipes and taken so many cookie photos. But I don’t count the numbers. They keep on coming. And especially now, this time of year, with the pandemic lingering, cookie consumption is rising like crazy. The only thing that can make me stop writing about cookies is a deadline, and as we have the holidays approaching and you are dying to try another amazing cookie recipe, I got my deadline right here.
If you’re participating in cookie swap for the Holidays, the possibilities are endless: chocolate chip cookies, chocolate crackle cookies, ginger cookies, peanut cookies, almond cookies—just to name a few. Suddenly, you realize the world of a cookie is infinite. There will always be another delicious recipe, another irresistible cookie, another ingredient that is worth exploring.
There are cookies from all over the world. Moroccan cookies, Italian cookies, Brazilian cookies, French cookies, and we can go and on. Some cookies have conquered the world. Some cookies are still undiscovered. But one thing we must agree on: American cookies rock! They are all mighty. They ignited a cookie mania all over the world. And when I say cookie, of course, we can include brownies, bars, small little madeleines, and other cousins in the bucket.
This recipe and method are inspired by Sarah Keiffer who literally bans her cookies many times during the baking process, forcing the batter to spread around in the sheet pan, therefore creating a crunchy texture of the outside while the center is still moist. There is a lot to cover in this baking process. It’s good to watch the video on my YouTube Channel.
Have fun baking these! Can’t wait to hear how you like them!
Pan Banging Chocolate Chip Cookies
Inspired By Sarah Kieffer
Makes 10 large cookies
2 cups (285g) all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
½ lb (227g) unsalted butter at room temperature
1 ½ cups (297g) sugar
¼ cup (50g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons water
6 oz (170g) bittersweet chocolate, chopped into bite-size pieces, averaging ½ inch with some smaller and some larger pieces.
Adjust an oven rack to the middle position. Preheat the oven to 350˚F.
Line a baking sheet with silicone matt.
In a small bowl, whisk the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy.
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 at low speed into the batter.
Using a large ice cream scoop, form the dough into 3½ ounce (100g) balls and place them on a sheet pan. Transfer to the freezer for 15 minutes or up to 3 months. I like to leave them in the freezer and bake as I need.
Place a couple of cookies in a sheet pan with plenty of space (between 3 and 4 inches) in between them. Bake for 10 minutes until the cookies are puffed slightly in the center. In a superfast operation, remove the cookie from the oven (shut the door) and bang them onto a steady hard surface. I know this will feel wrong, but don’t worry, it works. Return to the oven. After the cookies puff up again, repeat banging them and returning to the oven a few more times to create ridges around the edge of the cookie.
Bake for 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.
Let them cool for 5 minutes in the pan before transferring to a wire rack.
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