Are you having the grandkids over to bake for Christmas? They would probably love to try the new “bang the pan” method of baking cookies! I bought Sarah Kieffer’s “100 Cookies, The Baking Book for Every Kitchen” and it has a wonderful collection of classic cookies and new ones you will want to bake!
Once the dough is mixed up (no chilling required), you make balls out of 1/4 cup of dough (yes – 1/4 cup of dough!) and then roll the balls in cinnamon-sugar mixture. You bake on baking sheets lines with aluminum foil, with the dull side up, which helps the cookies spread and helps create a slightly crispy bottom. I know – usually we don’t want our cookies to spread – but the spreading is what makes these cookies extra special!
You bake the cookies for about 7-8 minutes, then you lift one corner of the baking sheet up about 4 inches and gently let it drop down (bang) against the oven rack. Then after the cookies puff up again in 2 minutes, you repeat and drop the pan. This is what makes the ripples around the cookies. Repeat a few more times, with a total baking time of about 14-15 minutes.
The cookies will spread out and have golden brown crispy edges with a soft center.
Who doesn’t love a good Snickerdoodle? What’s not to love? That amazing cookie that is rolled in cinnamon and sugar! And this is a fun new recipe to try! Plus you get the added bonus of that wonderful aroma in your kitchen. Enjoy!!!
These Pan-Banging Chocolate Chip Cookies may just be my new favorite chocolate chip cookies! The ripples show more on these cookies.
Merry Christmas!
