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Stack of pan-banging chocolate chip cookies on Christmas towel for featured image.
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5 from 4 votes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
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