In the world of cookies, there are classics, and then there are game-changers. Pan-banging chocolate chip cookies fall squarely into the latter category. If you haven’t yet had the pleasure of experiencing these sweet, salty, and utterly satisfying treats, you’re in for a delightful surprise. In this article, we’ll dive into the world of pan-banging chocolate chip cookies, exploring their history, what makes them unique, and how to bake a batch that will have you singing their praises.
The Origin of Pan-Banging Chocolate Chip Cookies
The pan-banging chocolate chip cookie phenomenon is credited to Sarah Kieffer, a food blogger and author. She introduced this unique cookie-making technique in 2015 through her blog, “The Vanilla Bean Blog.” Kieffer’s innovation was simple yet transformative: she discovered that by periodically banging the cookie sheet on the oven rack during baking, the cookies would flatten and develop a beautiful, crackly texture on the outside while remaining delightfully chewy on the inside.
What Makes Pan-Banging Chocolate Chip Cookies Special?
- Texture: The key feature of pan-banging cookies is their unique texture. They boast a lacy, crinkled exterior that shatters with every bite, revealing a soft and gooey interior studded with melty chocolate chips. It’s a textural symphony that’s hard to resist.
- Salt: A generous sprinkle of flaky sea salt before baking enhances the sweet and salty contrast, elevating these cookies to a whole new level of flavor complexity.
- Size: These cookies are often larger than your average chocolate chip cookie, making them substantial and satisfying. The recipe usually yields fewer cookies, but each one is a masterpiece.
- Visual Appeal: Pan-banging cookies are visually stunning. The dramatic cracks and ripples that form during baking make them as beautiful as they are delicious.
How to Make Pan-Banging Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet or bittersweet)
- Flaky sea salt (for finishing)
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in the chocolate chips.
- Form Cookie Dough Balls: Using a cookie scoop or spoon, form dough balls about 3 tablespoons in size. Place them on the prepared baking sheets, leaving enough space for spreading.
- Bake and Bang: Bake the cookies for about 10 minutes until they start to spread. Open the oven and bang the baking sheets on the oven rack a couple of times to create the signature cracks. Continue baking for another 2-4 minutes or until the edges are golden brown but the centers are still soft.
- Finish with Sea Salt: While the cookies are still hot, sprinkle each with a pinch of flaky sea salt.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Pan-banging chocolate chip cookies are a revelation in the world of baked goods. With their unique texture, bold flavor profile, and visual appeal, these cookies have earned their place as a modern classic. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are a must-try. So, grab your apron, preheat your oven, and get ready to make a batch of cookies that will have you and your loved ones coming back for more. Enjoy the sweet symphony of pan-banging chocolate chip cookies!