Viral "Pan-banging" Chocolate Chip Cookies
A technique that creates a cookie with a gooey center and multiple incredibly crispy outer rings.
45 min · 8 servings
Ingredients
- 1/2 cup Unsalted Butter
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup All-purpose Flour
- 1/2 tsp Baking soda
- 1 cup High-quality Chocolate Chunks (not chips)
- Flaky Sea Salt
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil (dull side up)—do not use parchment paper for this technique.
- Melt the butter in a pan until it browns slightly and smells nutty. Let it cool slightly, then whisk vigorously with both sugars, the egg, and vanilla until smooth.
- Stir in the flour and baking soda until just combined. Fold in the chocolate chunks.
- Form into large balls (about 3 tbsp each). Freeze the dough balls for 15 minutes.
- Place 3-4 balls on the baking sheet with plenty of space between them.
- Bake for 10 minutes.
- The Hack: Open the oven door, lift the baking sheet a few inches, and let it drop heavily against the oven rack. The cookies will deflate and ripple.
- Close the door, bake 2 more minutes, and bang the pan again. Repeat this 2 more times (total baking time 16-18 minutes).
- Remove, sprinkle with sea salt, and let cool completely to reveal the crispy, rippled edges!
From The Edible Codex · 261 recipes
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