Happy 210 days everyone! Let's celebrate with these pan-banging cookies! You will quickly fall in love with these beautiful crispy cookies.
I've had my eyes on Sarah Kieffer's "Pan- Banging Cookies" for a while now. Aren't those ripples just gorgeous?!
If you're a crispy chocolate chip cookie fan, these are for you! And if you're not, you'll still love when these cookies.
To get the wrinkles in these cookies, you'll have to drop your pan (making a bang) a few times every two minutes or so. Also note: these will spread! Only bake four at a time. :)
Granulated sugar makes a cookie spread a lot, resulting in a crispy cookie. This is why there is more granulated sugar than brown sugar. I found that the sugar in this cookie is the perfect balance of sweetness.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour| Serves: 12 big cookies|
2 cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
2 sticks unsalted butter
1½ cups granulated sugar
¼ cup packed brown sugar
1½ teaspoons vanilla extract
2 tablespoons water
1 cup chocolate chips (or a chocolate bar chopped into chunks)
Preheat your oven to 350 degrees and line 3 baking sheets with parchment paper.
Whisk together your flour, baking soda, and salt. In an electric mixer cream together butter and both brown and granulated sugar. Add in your egg, vanilla extract, and water. Slowly pour in your flour and fold in your chocolate chips or chunks.
On your prepared baking sheets take 1/3 cup worth of cookie dough and make balls. You should do 4 cookies per baking sheet. Chill them for 15 minutes and then bake for 10 minutes.
Lift your baking sheet up about 4 inches high and then drop making a bang. Bake for another two minutes and repeat dropping your baking sheet. Do this 4-5 times until your cookies are cooked. Repeat the baking process until all your cookies are done.
- The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.
Adapted: The Vanilla Bean Blog