If you have a thing for the dramatic, pan-banging cookies are calling your name.
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.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
These cookies mean business!)
The edges are crispynearly brittlewhile the center maintains a gooey consistency.
Just lift the front about four inches and let go.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
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.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Are Pan-Banging Chocolate Chip Cookies?
With crispy edges and soft centers, these cookies quickly became a popular twist on classic chocolate chip cookies.
Prepare the dough as directed, portioning into balls.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
it’s possible for you to also freeze the cookies for up to two months.
Bring to room temperature or warm before serving.
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1/2cupcoarsely chopped 60% cacao bittersweet chocolate (from 1 [4-oz.]
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Add egg, water, and vanilla; beat on low speed just until combined, about 1 minute.
Gradually add to butter mixture, beating on low speed just until combined, about 1 minute.
Close oven door, and continue baking cookies 2 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cookies cool on baking sheet completely, about 10 minutes.
Remove cookies from baking sheet.
If your batter wasn’t evenly mixed, some cookies may spread more than others.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
