. What I wasn’t trying to do, however, was open my oven 5 - 6 times while the ambient temperature in my house was 90° F. Now that we are slowly (and I mean sloooowly) easing into fall here in Southern California, I thought I’d give these a try. Let me tell you, they are definitely worth the warm kitchen. data-pin-do=)
Pan Banging Chocolate Chip Cookies
By October 21, 2019
Anyone who’s been on social media in the last year has probably already seen Sarah Kieffer’s perfectly imperfect “pan-banging” chocolate chip cookies. As a cookie lover who errs on the chewy side, I was excited to try creating my own mesmerizing ripple effect (as well as the cheap thrill of slamming a sheet pan against a hot oven rack). What I wasn’t trying to do, however, was open my oven 5 - 6 times while the ambient temperature in my house was 90° F. Now that we are slowly (and I mean sloooowly) easing into fall here in Southern California, I thought I’d give these a try. Let me tell you, they are definitely worth the warm kitchen.
- Prep: 40 mins
- Cook: 35 mins
- Yields: Makes 10 cookies
Directions
1Adjust an oven rack to the middle position. Line 2 sheet pans with aluminum foil (dull side facing up), parchment paper, or silicone mats.
2 In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium until creamy. Scrape. Add the sugars and salt. Beat on medium until light and fluffy, 2 to 3 minutes, scraping as needed. Add the egg, vanilla, and water, and mix on low to combine. Add the baking soda and mix. Add the flour and mix until almost combined. Add the chocolate and mix one last time. (At this point, the dough can be refrigerated for several hours or overnight.)
3Heat the oven to 350°F. Scoop the dough into 100-gram balls (a heaping ⅓ cup each). Sprinkle with flaky salt, then place on a plate and freeze for 15 minutes before baking.
4 Place 4 cookie dough balls an equal distance apart on one of the prepared sheet pans. Bake for 10 minutes, until the cookies are slightly puffy in the center. Lift the sheet pan and let it drop down against the oven rack, so the edges of the cookies set and the centers deflate. (If the centers don’t deflate, bang a little harder.) 3 minutes later, after the cookies puff up again, lift and drop the pan again. Repeat this pan-banging one to two more times, to create lots of wrinkles. Bake for 16 to 18 minutes total, until the cookies have spread out, the edges are golden brown, and the centers are still gooey.
5 Let cool for 10 or so minutes on the sheet pan before transferring to a wire rack to cool completely. Finish baking the remaining cookie dough in the same way as above.
This recipe is adapted from Sarah Kieffer’s game-changing, Instagram-famous cookies—found in her cookbook The Vanilla Bean Baking Book—this recipe is all about the wrinkles.
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