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Giant Pan-Banging Chocolate Chip Cookies

Pan-banging chocolate chip cookies are oversized butter cookies with rippled edges, soft centers, and chopped bittersweet chocolate. Briefly lifting and tapping the hot baking sheet during baking creates their crinkled shape.
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Prep Time 25 minutes
Cook Time 1 hour
Freezing and Final Cooling Time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1/2 pound unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup light brown sugar lightly packed
  • 1 extra-large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons warm water

Chocolate and Toppings

  • 8 ounces bittersweet chocolate chopped
  • Fleur de sel or sea salt for sprinkling

Instructions
 

Make Dough

  • Heat oven to 350°F with a middle rack. Line 3 sturdy metal baking sheets with parchment.
  • Beat butter on medium speed for 3 minutes until smooth. Add both sugars and beat 2–3 minutes until light and fluffy, then scrape the bowl.
  • Blend in egg, vanilla, and 2 tablespoons warm water on low. Whisk flour, baking soda, and kosher salt separately; mix them into the butter mixture, then fold in chocolate.
  • Divide into 12 equal rounded scoops, about a rounded 1/3 cup each, and arrange 4 widely spaced portions per sheet. Freeze the first tray for 15 minutes and refrigerate the remaining portions.

Bake Three Batches

  • Bake 1 tray for 10 minutes until the centers puff. Using oven mitts on a sturdy heatproof surface, lift a short edge of the sheet about 1 inch and tap it down firmly.
  • Return the tray to the oven and repeat the tap about every 3 minutes until golden at the edges with soft, set centers, 18–20 minutes total. Freeze each remaining tray for 15 minutes just before its oven turn and bake it the same way.
  • Sprinkle lightly with sea salt and cool completely on the sheets, allowing about 45 minutes for the final batch. Lift the firm cookies with a wide spatula.

Notes

  • Store fully cooled cookies airtight at room temperature for up to 4 days.
  • Freeze baked cookies for up to 2 months and thaw covered.
Keyword pan-banging chocolate chip cookies