Pan-Banging Chocolate Chip Cookies
Deliciously chewy with crispy edges, pan-banging chocolate chip cookies enhance traditional flavors with a unique baking technique.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon and level for accurate measurement.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips Consider toasting for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and light.
- Add the eggs and vanilla extract to the mixture, then continue beating until fully combined.
- Gradually mix in the dry ingredients until just combined. Avoid over-mixing.
- Fold in the chocolate chips using a spatula until evenly distributed.
- Scoop the dough onto the lined baking sheet, forming generous balls of dough.
Baking
- Bake in the preheated oven for 10-12 minutes, until the edges are golden and the centers appear slightly underbaked.
- Carefully remove the baking sheet from the oven and bang it against a hard surface to create a beautiful cookie shape.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, chill the dough for at least 30 minutes before baking. Experiment with add-ins like nuts or spices for variations.