Why did my pan-banging cookies burn on the bottom?

Make sure to use a medium-weight pan and bake on the middle rack when making these cookies to help keep the bottoms from browning too intensely.

Why did some cookies spread more than others?

If your batter wasn't evenly mixed, some cookies may spread more than others. Always give your bowl a good scrape-down with a rubber spatula to make sure the ingredients are thoroughly combined before scooping.

What does banging the pan do to cookies?

Banging the pan interrupts the baking process, causing the cookies to deflate and wrinkle for that crisp-chewy texture and flattened appearance.

Pan-Banging Chocolate Chip Cookies Recipe

Active Time:

45 mins

Bake Time:

1 hr 30 mins

Cool Time:

10 mins

Total Time:

2 hrs 25 mins

Servings:

These pan-banging chocolate chip cookies take the beloved and humble after-school snack to epic proportions that will guarantee squeals of delight from children and adults alike. Very few among us will be able to resist a cookie the size of a small plate. (We're talking six inches in diameter, here. These cookies mean business!)

The dramatic cooking method allows the dough to spread with a ripple effect, and the end result satisfies both cookie camps. The edges are crispy—nearly brittle—while the center maintains a gooey consistency. (When you pull them out of the oven, the centers will not look completely done—that is okay.)

If you're not one for theatrics but still want to give these a go, know that you're not obliged to slam the whole pan down. Just lift the front about four inches and let go. Be mindful, however, when placing dough on the cookie sheet. The key is to avoid overcrowding, lest you end up with a ginormous sheet pan cookie. If that's not your desired result, stick to two cookies at a time. You'll be rewarded with a chocolate chip cookie reminiscent of a palmier: buttery, sugary, and caramel-y, with crisp edges and soft, chewy centers.

What Are Pan-Banging Chocolate Chip Cookies?

Although the technique of banging cookies during baking may have existed in other iterations, pan-banging chocolate chip cookies were created by Sarah Kieffer of "The Vanilla Bean Blog" in 2015. Her method involved banging the cookies in the oven against the oven rack during baking, causing them to flatten and spread for a distinctive texture. With crispy edges and soft centers, these cookies quickly became a popular twist on classic chocolate chip cookies.

Ingredients for Pan-Banging Chocolate Chip Cookies

These chocolate chip cookies have a texture you've probably never experienced before, not to be outdone by their buttery, chocolaty flavor, with caramelized edges. To make pan-banging chocolate chip cookies, you'll need:

Cooking spray: To keep the foil lining in place.
Salted butter: For a buttery flavor, and dense, chewy texture, while adding a hint of salt to the mix. If using unsalted butter, increase the additional salt added.
Granulated sugar: Sweetens the cookies and helps to create good spread, browning, and crisp edges.
Light brown sugar: Adds sweetness, moisture, and notes of molasses to the cookies for additional depth.
Large egg: Binds the cookie dough.
Water: Thins the batter slightly for increased spread.
Vanilla extract: Adds depth of flavor.
All-purpose flour: Gives the cookies their structure.
Baking soda: Leavening agent to help the cookies rise and spread.
Table salt: Enhances the overall flavor.
Semisweet chocolate and bittersweet chocolate: Two types of chocolate to add complexity and interest to the cookies.
Flaky sea salt (optional): To give the cookies a crunchy, salty garnish.

How To Make Pan-Banging Chocolate Chip Cookies

Those perfect ripples, crispy edges, and chewy centers make all the noise and effort of making these cookies worthwhile. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and baking sheets: Preheat oven, and lightly coat three baking sheets with cooking spray, and line with foil, dull side up.
Step 2. Beat butter and sugar: Beat butter until creamy. Add granulated sugar and brown sugar, and beat until light and fluffy. Add egg, water, and vanilla and beat just to combine.
Step 3. Add dry ingredients: Whisk together flour, baking soda, and salt. Gradually beat into butter mixture until combined. Add chocolates, and beat lightly to incorporate. Portion dough into 10 large balls.
Step 4. Freeze dough: Place 2 balls on a plate, and freeze 15 minutes. Transfer to 1 prepared baking sheet, spaced 4 inches apart.
Step 5. Bake: Bake 10 minutes on center rack. Open oven door; lift the baking sheet up and let it drop down onto rack. Close door; bake 2 minutes and repeat. Do this 2 or 3 additional times, for a total of 16 to 18 minutes baking time. Transfer baking sheet to a wire rack and sprinkle with flaky sea salt if using. Cool completely on baking sheet.
Step 6. Repeat: While first batch bakes and cools, repeat Steps 4 and 5 with remaining dough.

Pan-Banging Chocolate Chip Cookies Variations

Once you've got this method down, consider these variations to add a flavorful twist to this unique recipe:

Mix-ins: Add chopped nuts, shredded coconut, dried fruits, toffee bits, or any other favorite chocolate chip cookie additions.
Flavorings: Swap the vanilla extract with a splash of rum, bourbon, or almond extract. You can also add espresso powder, or spices like cinnamon, nutmeg, cardamom, and more for extra depth.
Chocolate: The type of chocolate is up to you, whether white, milk, or dark, in chips, chunks, or chopped bars.
Toppings: Finish the cookies with a drizzle of melted dark chocolate or caramel, or use flavored sea salts for a unique touch.

Our Tips for Pan-Banging Chocolate Chip Cookies

For the best pan-banging cookies, keep these tips in mind:

Preheat the oven: Make sure your oven is hot when the cookies go in for best results.
Use foil: While parchment paper will also work, foil helps the cookies spread the way they should.
Choose the right flour: Use an all-purpose flour with a medium protein content. Too high a percentage of protein, and the cookies won't spread and wrinkle as easily.
The chocolate: For visual interest and flavor, choosing multiple types of chocolate can take your cookies to the next level. While bars of chocolate typically contain more cocoa butter and less stabilizers, meaning they'll have better spread than chocolate chips, you can choose any type you prefer. Adding a few small pieces of chocolate on top of your cookies before baking will help you achieve those iconic chocolate puddles.
Scrape down the bowl: To avoid an uneven mix, make sure to scrape down while mixing the dough to make sure everything incorporates properly, keeping the texture of the cookies consistent.
Portion evenly: Use a 1/3 cup measure to portion the dough for consistently-sized cookies that will bake at the same rate.

Freeze dough: Freezing the dough helps lessen their initial spread, creating that crisp edge.
Grab a few baking sheets: The cookies will need to cool completely on the baking sheet to help them set, so make sure to have a few sheets prepped so you don't get stuck waiting.

Can I Make Pan-Banging Chocolate Chip Cookie Dough Ahead?

These cookies can be prepared in advance so you'll have cookie dough on hand for whenever a craving strikes. Prepare the dough as directed, portioning into balls. Wrap and refrigerate for up to two days, or freeze until firm on a lined baking sheet and transfer to a freezer-safe zip-top bag to freeze for up to one month.

Bake directly from the refrigerator, or if frozen, let stand at room temperature while the oven preheats, then bake, adding a few minutes to the baking time if needed.

How To Store Pan-Banging Chocolate Chip Cookies

Store the baked and cooled cookies in an airtight container, stacked between layers of parchment paper, at room temperature for up to five days. You can also freeze the cookies for up to two months. Bring to room temperature or warm before serving.

More Chocolate Chip Cookie Recipes You'll Love

You can never have too many options when it comes to a great chocolate chip cookie recipe, and these are some of our favorites:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cooking spray
1 cup salted butter, softened
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 Tbsp. water
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. table salt
1/2 cup coarsely chopped semisweet chocolate (from 1 [4-oz.] bar)
1/2 cup coarsely chopped 60% cacao bittersweet chocolate (from 1 [4-oz.] bar)
Flaky sea salt (optional)

Directions

Prepare oven and baking sheets:

Preheat oven to 350°F with rack in middle position. Lightly coat 3 large rimmed baking sheets with cooking spray, and line each with aluminum foil, dull side up. Set aside.
Cream butter and sugar:

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add granulated sugar and brown sugar, beating on medium speed until light and fluffy, 2 to 3 minutes. Add egg, water, and vanilla; beat on low speed just until combined, about 1 minute.
Add dry ingredients:

Whisk together flour, baking soda, and table salt in a medium bowl. Gradually add to butter mixture, beating on low speed just until combined, about 1 minute.
Add chocolate:

Add semisweet and bittersweet chocolate, beating on low speed just until incorporated, about 15 seconds. Shape dough evenly into 10 large balls (a heaping 1/3 cup, or about 3 1/2 ounces, each).
Freeze cookie balls:

Place 2 of the cookie balls on a plate, and freeze 15 minutes (set aside remaining cookie balls at room temperature until ready to use). Arrange frozen balls on 1 of the prepared baking sheets, spaced 4 inches apart from each other and the rim (cookies will spread to 6-inch circles as they bake).
Bake cookies and bang the pan:

Bake in preheated oven 10 minutes (cookies will look slightly puffed in the centers). Open oven door; lift the front of the baking sheet up about 4 inches from rack, then let it drop down onto rack. Close oven door, and continue baking cookies 2 minutes.
Repeat:

Repeat procedure of lifting and dropping baking sheet on oven rack and baking cookies for 2 minutes until cookies spread out and look rippled, cookie edges are golden brown, and cookie centers look lighter and not fully cooked, 2 or 3 additional times, for a total of 16 to 18 minutes baking time.
Add salt and let cool:

Transfer baking sheet with baked cookies to a wire rack; if desired, sprinkle with flaky sea salt. Let cookies cool on baking sheet completely, about 10 minutes. Remove cookies from baking sheet.
Repeat baking steps with remaining dough:

While first batch of cookies bakes and cools, repeat Steps 4 and 5 with remaining cookie balls, 2 at a time per batch.

Frequently Asked Questions

Why did my pan-banging cookies burn on the bottom?

Make sure to use a medium-weight pan and bake on the middle rack when making these cookies to help keep the bottoms from browning too intensely.
Why did some cookies spread more than others?

If your batter wasn't evenly mixed, some cookies may spread more than others. Always give your bowl a good scrape-down with a rubber spatula to make sure the ingredients are thoroughly combined before scooping.
What does banging the pan do to cookies?

Banging the pan interrupts the baking process, causing the cookies to deflate and wrinkle for that crisp-chewy texture and flattened appearance.