Pan Banging Chocolate Chip Cookies
Crisp and chewy with a soft chocolatey center are the perfect way to describe these Pan Banging Chocolate Chip Cookies. They're easy to make and perfect whenever you've got that chocolate chip cookie craving.
Servings: 36 small cookies
Ingredients
- 2 large eggs room temperature
- 2 sticks (226.8g) unsalted butter room temperature
- 2 1/4 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 packed cup (213g) light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon fine sea salt
- 3/4 cup (150g) granulated sugar
- 2 cups (320g) semisweet chocolate chips
Instructions
- Preheat oven to 375f and set the rack to the middle level. Line 4 half-sheet pans with parchment paper.
- In a small bowl, combine the salt, flour, baking powder, and baking soda and set aside.
- In a large bowl, cream the sugar, butter, and vanilla until smooth.
- Add the eggs to the cream mixture and beat until smooth.
- Mix the contents of the small bowl into the large bowl until combined.
- Add the chocolate chips and mix well to distribute.
- Using a cookie scoop, spread out 8-10 balls of cookie dough. Bake for 7-9 minutes or until the edges turn lightly brown. To make the "pan-banged" cookie appearance, open the oven after 3 minutes and bang the pan against the rack a few times to form ripples. Repeat 1 more time during baking, and one last time after removing the cookies from the oven.
- After removing from the oven, wait 3 minutes then the place cookies onto a wire rack to cool. Enjoy!
Notes
- A ~1 tablespoon ball from a standard cookie scoop will make a small cookie, a 2 tablespoon ball will make a medium-sized cookie, and 3 tablespoon balls will produce extra large cookies.
- Banging the cookies on a hard surface like a cutting board works better than using the rack of the oven. Simply remove the sheets and bang a few times on a hard surface and return to the oven.
- Baking time will change slightly based on the size, but cook until the sides just start to turn golden brown.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Nutrition
Calories: 157kcal | Carbohydrates: 20.9g | Protein: 1.2g | Fat: 7.9g | Saturated Fat: 4.9g | Cholesterol: 23mg | Sodium: 143mg | Potassium: 23mg | Fiber: 0.7g | Sugar: 13.2g | Calcium: 9mg
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