Chocolate Chip Cookies -The Pan Banging Method
These may be your new favorite chocolate chip cookie! Crispy around the rippled edges with a soft center that is full of chocolate.
Servings: 10 cookies
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoons water
- 1 tablespoon vanilla
- 6 ounces semisweet or bittersweet chocolate chopped into bite sized pieces, averaging about 1/2 inch each
- fleur de sel (finishing salt) for sprinkling, optional
Instructions
- Adjust an oven rack to the middle of the oven. Preheat to 350°. Line three sheet pans with aluminum foil, dull-side up.
- Whisk together the flour, salt and baking soda in a small bowl.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water and vanilla, and mix on low speed just to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate and mix on low speed until incorporated into the batter.
- Form the dough into 3 ounce balls, which is about equal to 1/4 cup. Place 3 to 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time.
- Bake until the dough balls have spread flat, but are puffed slightly in the center, about 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back.
- After the cookies puff up again in 2 minutes, repeat the lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the pan to a wire rack, and sprinkle the cookies with fleur de sel, if desired. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days.)
Notes
This recipe is from Sarah Kieffer's new cookbook, 100 Cookies, the Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More.