Description
These Pan-Banging Chocolate Chip Cookies are thick, chewy, and irresistibly gooey! The pan-banging technique creates crisp edges and soft, doughy centers, making them perfect for any chocolate lover.
Ingredients
- For the Cookies:
- 2 cups all-purpose flour (fluffed then leveled)
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 2 tbsp water
- 8 oz semi-sweet chocolate, chopped into bite-sized pieces (averaging 1/2 inch, some smaller, some larger)
- Flakey sea salt for garnish
Instructions
- Preheat the oven: Adjust an oven rack to the middle position and preheat the 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 the butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the granulated sugar and brown sugar, and beat on medium-high speed until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Add the egg, egg yolk, vanilla extract, and water to the butter-sugar mixture. Mix 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.
- Stir in the chocolate: Stir in the chopped semi-sweet chocolate chunks until evenly distributed throughout the dough.
- Form dough balls: Form the dough into 3 1/2-ounce balls (about a heaping 1/3 cup each) and place them on the prepared baking sheets. Space the dough balls evenly apart. You’ll need to place 4 dough balls per baking sheet.
- Chill the dough: Transfer the baking sheets with the dough balls to the freezer and chill for at least 15 minutes before baking.
- Bake the cookies: Place one chilled baking sheet in the preheated oven and bake for 10 minutes, or until the cookies are slightly puffed in the center.
- Create the ridges: Carefully lift the side of the baking sheet about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Repeat this lifting and dropping process a few times to create ridges around the edge of the cookie.
- Cool and garnish: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack. Garnish with flakey sea salt.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days.
- Reheating: Reheat in the microwave for 10–15 seconds for a warm, gooey experience.
- Variations:
- Add-ins: Add nuts like walnuts or pecans for extra crunch and flavor.
- Dark Chocolate: Swap out the semi-sweet chocolate for dark chocolate for a richer taste.
- Flavor Boost: Add a pinch of cinnamon or a splash of espresso powder to enhance the flavor of the chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
