Pan-Banging Chocolate Chip Cookies
Delight in the warm, gooey goodness of pan-banging chocolate chip cookies, featuring a crispy exterior and a soft, chewy center, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 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 softened.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-Ins
- 2 cups semisweet chocolate chips High-quality chocolate chips recommended.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking soda, and salt. Whisk together until well combined.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Add the vanilla extract and eggs to the butter-sugar mixture. Mix until fully incorporated.
- Gradually add the flour mixture to the wet ingredients. Stir until combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Make tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them a few inches apart.
- Bake the cookies for about 10 minutes, until slightly underbaked in the center.
- Immediately after removing from the oven, bang the baking sheet on the counter two or three times to flatten the cookies.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, chill the dough for at least 30 minutes to enhance the flavors and help the cookies maintain shape. Use high-quality chocolate for the best taste.