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Giant Pan-Banging Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 53 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Giant Pan-Banging Chocolate Chip Cookies are delightfully crisp on the edges with a soft, chewy center, featuring chunks of bittersweet chocolate. A unique baking technique creates a crinkly outer layer for the perfect cookie texture.

Ingredients

Units Scale

Dry Ingredients

  • 2 ups all-purpose flour ((284 g))
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon Morton kosher salt

Wet Ingredients

  • 1/2 pound (2 sticks) unsalted butter, (at room temperature)
  • 1 1/2 cups granulated sugar ((297 g))
  • 1/4 cup packed light brown sugar ((50 g))
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons water

Chocolate

  • 6 ounces bittersweet chocolate bar, (chopped into bite-size pieces averaging 1/2″ with some smaller and some larger. (170 g))

Instructions

  1. Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans with aluminum foil, dull side up.
  2. In a small bowl, whisk the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes.
  4. Add the granulated sugar and brown sugar, and beat on medium until light and fluffy, 2 to 3 minutes.
  5. Add the egg, vanilla, and water and mix on low to combine.
  6. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
  7. Form the dough into balls weighing 3½ ounces (100 g) each. This is approximately a heaping ⅓ cup each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it’s essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.
  8. Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4″ from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 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.
  9. Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.

Notes

  • Freezing the dough for 15 minutes before baking is essential to keep the dough from spreading too much and helps create the crinkly outer layer of the cookies.
  • Lifting and dropping the baking sheet during baking creates ridges around the edges of the cookies for unique texture.
  • Let the cookies cool completely on a wire rack before removing to maintain their shape.

Find it online: https://yumrecipesfood.com/giant-pan-banging-chocolate-chip-cookies-recipe/