These famous pan banging chocolate chip cookies are GIANT, buttery, thin, have crispy edges and a chewy center with melted chocolate throughout. They’re fantastic ♡
- 2 cups (284 g) all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 sticks (227 g) butter, softened
- 1 1/2 cups (297 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons water
- 6 ounces (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2 inch with some smaller and some larger
- Sea salt for sprinkling, optional.
- Preheat the oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up.
- In a small bowl whisk together the flour, baking soda, and salt, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add both sugars and beat until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low just until combined.
- Add the flour mixture and mix on low speed just until combined. With the mixer on low add the chocolate.
- Form the dough into 3 oz (1/4 cup) balls. Place 3 cookie dough balls an equal distance apart on a prepared cookie sheet.
- Bake the cookies (one pan at a time) for 9 minutes. Lift one side of the baking sheet up about 4 inches and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Bake for another 2 minutes (the cookies will puff up again) and repeat the lifting and dropping. Repeat a couple more times to create ridges around the edge of the cookie. Bake for a total of 15 to 16 minutes, until the cookies have spread and the edges are golden brown (the centers will look slightly under baked and will be lighter in color). Sprinkle with sea salt if desired.
- Transfer the baking sheet to a wire rack and let cookies cool for about 10 minutes before removing the cookies from the cookie sheet.
- Note from her cookbook: The recipe that started it all. I’ve taken out the freezing step here and made the cookies slightly smaller. If you are partial to the old method, you can make your cookies into 3 1/2 oz balls and freeze the dough for 15 minutes before baking.
- Prep Time: 10 mins
- Cook Time: 15 mins