Pan-Banging Chocolate Chip Cookies
These pan-banging chocolate chip cookies feature crispy edges and gooey centers, balancing texture and flavor perfectly.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Make sure the butter is at the right temperature.
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
- Flaky sea salt, for topping Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In another bowl, use a mixer to cream the room-temperature butter with both sugars until light and fluffy, about 2 to 3 minutes.
- Beat in the vanilla extract and eggs one at a time, mixing well after each addition.
- Gradually add the dry mixture to the wet mixture. Mix just until combined; avoid over-mixing.
- Fold in the chocolate chips using a spatula or wooden spoon.
Baking
- Scoop the dough in large mounds onto the prepared baking sheet, spacing them a few inches apart.
- Bake the cookies for about 10 to 12 minutes or until the edges are golden brown but the centers still look slightly underbaked.
- Remove the pan from the oven and bang it on the stove or countertop to flatten the cookies slightly.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
To ensure perfect cookies, make sure your butter is at room temperature. Chilling the dough for 30 minutes can enhance flavors and texture.