Pan-Banging Chocolate Chip Cookies
These cookies will blow your mind! Crispy edges, soft chewy middle in a giant-sized bakery-style chocolate chip cookie.
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Servings: 12 giant cookies
Ingredients
- 1 egg
- 1 cup butter
- 1/2 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 tbsp water
- 2 cups flour
- 1/2 teaspoon baking powder
- 3/4 bag mini chocolate chips
Instructions
- Using a hand or stand mixer, combine the butter, egg, brown sugar, white sugar, vanilla extract, and water.
- In a separate bowl combine flour, baking powder, and salt with a fork.
- With the mixer on low speed, add the flour mixture 1/2 cup at a time until it is combined.
- Beat on medium speed for 1-2 minutes, scraping down the sides of the bowl with a spatula as needed. Mix in the chocolate chips.
- Line a cookie sheet with aluminum foil, dull side up.
- Use an ice cream scoop or a 1/3 cup measuring cup and scoop out enough dough for 2 cookies.
- Roll the dough into 2 balls and place 2 balls on the cookie sheet with plenty of room to spread out.
- If the cookie sheet is large enough, use 3 or 4 balls of dough. I don't recommend making more than 4 cookies on one cookie sheet at a time.
- Preheat oven to 350°.
- Place the cookie sheet with the cookies on it, in the freezer for 15 minutes. Do not skip this step.
- Place the ice cold cookie sheet with cookies into the preheated oven and bake for 10 minutes.
- Remove the cookies and bang the cookie sheet on the countertop 3-4 times.
- Return the cookies to the oven and bake for 3 minutes.
- Remove them from the oven and bang them on the countertop 3-4 times, the cookies should start to spread in circular ripples.
- Repeat this process 1 more time - bake for 3 minutes and bang. (Because oven temperatures vary, your cookies may be done at this point and may not need the extra 2 minutes.)
- Return the cookies to the oven for 2 minutes. Remove the cookies and bang on the countertop 1 more time.
- This time let the cookies cool for 10 minutes at room temperature on the cookie sheet.
- Transfer them to a wire rack to cool.
Notes
Krazy Kitchen Mom Tips:
- You will want to have 2-3 cookie sheets to make this recipe since only 2-4 cookies bake at a time. While the first batch is baking, freeze the second batch. Have the three cookie sheets ready to go in the oven after the second batch is baking so the first cookie sheet cools to room temperature. It's just a matter of rotating the cookie sheets.
- Be sure to cover the cookie sheets with aluminum foil with the dull side up. Do not use parchment paper for this recipe.
- Add a pinch of coarse sea salt to the top of each cookie after the first banging process for a sweet and salty taste.
- Don't worry if the bottom of the cookies feel buttery - they are supposed to feel and taste a bit buttery.
- I recommend using mini chocolate chips if you can find them. You can also add small chopped walnuts.
- Cool the cookies completely to get the full texture of the crisp outside and soft chewy inside.