Pan Banging Chocolate Chip Cookies

By nature, I’m a bit of a lazy baker. It takes something really special and truly delicious to make me commit to a two-page recipe (I see you, almond croissants), or stand over a stove stirring for 30 minutes (saffron risotto, my true love). So when I heard about Sarah Keiffer’s Pan Banging Chocolate Chip Cookies I was both skeptical and intrigued. Rather than putting the dough in the oven and forgetting about it while you online shop or make your 5th cup of coffee that day, this recipe keeps you locked in from start to finish. But trust me, it’s worth it. These cookies are impossibly thin, with beautiful ridges, crispy edges and soft middles. A dream of a cookie. 

When the dough comes together, you form into balls that will be chilled for 10 minutes. Once you place sheets into the oven and the dough begins to bake, the centers become incredibly soft and puffy, rising up like little balloons. The “pan banging” element – which literally is picking the cookie sheet up 4-5 inches and dropping it so it bangs against the rack – forces that puffed up dough to drop and spread the entire cookie wider on the sheet. You continue to do this as often as you want, but ideally about every 2 minutes in the last 8 minutes of baking to create the ridged look you see below. 

Because I firmly believe flaky sea salt makes everything better, I added a few chunks during the last few “bangs” of the dough. I regret nothing.

the dough comes together, you form into balls that will be chilled for 10 minutes. Once you place sheets into the oven and the dough begins to bake, the centers become incredibly soft and puffy, rising up like little balloons. The “pan banging” element – which literally is picking the cookie sheet up 4-5 inches and dropping it so it bangs against the rack – forces that puffed up dough to drop and spread the entire cookie wider on the sheet. You continue to do this as often as you want, but ideally about every 2 minutes in the last 8 minutes of baking to create the ridged look you see below.

xoxo,

Elizabeth 

Follow me on Instagram and tag #littlebitsbakery so I can see all the recipes you make. ♥

(Pan-Banging) Chocolate Chip Cookies
Yields 10
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Prep Time
15 min
Cook Time
18 min
Total Time
40 min
Prep Time
15 min
Cook Time
18 min
Total Time
40 min
Ingredients
  1. 2 cups (284 g) all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/2 pound (2 sticks) unsalted butter, room temperature
  5. 1 and 1/2 cups (297 g) granulated sugar
  6. 1/4 cup (50 g) packed brown sugar
  7. 1 large egg
  8. 1 and 1/2 teaspoons vanilla extract
  9. 2 tablespoons water
  10. 6 ounces (170 g) bittersweet chocolate, chopped into small pieces, ranging in size from 1 inch to 1/4 inch
Instructions
  1. Place your oven rack to the middle position and pre-heat to 350°F. Line 3 baking sheets with aluminum foil, shiny side down.
  2. In a bowl, whisk the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle, beat butter on medium-high until creamy, 1-2 minutes. Add both sugars and beat for an additional 2-3 minutes until fluffy. Add the egg, vanilla, and water and mix 30 seconds on low. Add the dry mixture while mixer is running on low until combined. Lastly, add the chocolate and mix on low into the batter for 30 seconds
  4. Form the dough into 1/3 cup balls (100g). For accuracy, place a piece of parchment over your kitchen scale and scoop dough out to measure.
  5. Place 3 balls on a prepared pan, spacing equal distance from each other, and transfer the first sheet into the freezer for 20 minutes before baking. Keep additional sheets in the fridge while the first is baking, and move the second tray into the freezer once the first tray goes into the oven (repeat same steps for 3rd tray).
  6. Place the first chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Pick up the baking sheet on both sides and lift about 5 inches, then gently drop back onto the oven rack. This will cause the puffed up center to fall down and push the dough out. Repeat this step every two minutes for 8 more minutes.
  7. During one of the last "bangs", sprinkle a pinch of flaky sea salt on each cookie.
  8. Cookies will be in the oven for total of 18 minutes, until the edges are golden brown but centers still are light and soft.
  9. Remove from oven and let set on tray for at least 5 minutes before moving to cooling rack, using a large spatula to transfer if needed.
Notes
  1. Do not put more than 3 cookies on each tray, as these will spread greatly and bleed into each other.
  2. Don't skip the freezing, as the dough will be too soft and spread too much.
  3. Be sure to use baking chocolate rather than chocolate chips.
  4. Bake cookies on the dull side of the aluminum foil (tip à la Smitten Kitchen), to ensure an extra-crisp, golden brown bottom. Parchment paper can also be used.
  5. Cookies stay fresh in an air-tight container at room temp for up to 5 days.
Adapted from The Vanilla Bean Blog
Little Bits Bakery http://littlebitsbakery.com/
 

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