Pan-Banging Chocolate Chip Cookies

• porciones: 12 oversized cookies
• tiempo activo: 45 minutes
• tiempo total: 2 hours 10 minutes

Ingredientes

1 cup unsalted butter, softened

1 cup packed light brown sugar

3/4 cup granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

2 1/2 teaspoon vanilla extract

2 1/3 cups (about 10 ounces) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

7 ounces (56% cacao) semisweet chocolate bar, coarsely chopped (about 1 1/4 cups)

Flaky sea salt (optional)

Instrucciones

Preheat oven to 350°F. Line 2 large baking sheets using aluminum foil, duller side facing up. Set aside.

Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Add egg, egg yolk, and vanilla; beat on medium speed just until combined, about 15 seconds.

Whisk together flour, baking soda, and fine sea salt in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture, beating until nearly combined, about 45 seconds. Add chocolate; beat on low speed just until evenly combined, 10 to 15 seconds, stopping to scrape down sides of bowl as needed.

Divide dough evenly into 12 balls (about 3 1/4 ounces or a rounded 1/3 cup each). Place 3 balls, 5 inches apart, on 1 of the prepared baking sheets. Freeze, uncovered, for 15 minutes. Place remaining dough balls on a large plate or platter; cover and let stand at room temperature.

Bake frozen dough balls for 10 minutes. Place 3 more dough balls on the second prepared baking sheet, and place in the freezer for 15 minutes.

After 10 minutes, remove baking sheet from oven; hold baking sheet about 4 inches from stovetop or countertop, and let it drop. Return baking sheet to oven, and bake cookies 2 minutes more. Repeat procedure of removing, lifting, and dropping baking sheet on stovetop, and baking cookies for 2 minutes more until cookies are rippled, golden brown around edges, and centers are lightly golden but still slightly soft, 2 or 3 more times, for a total of 16 to 18 minutes. Lightly sprinkle warm cookies with flaky sea salt (if using). Let cool on baking sheet for 15 minutes before serving.

Repeat cycle of freezing, baking, and pan-banging with remaining dough balls, reusing baking sheets.

Nutrición

• Calorías: 426 kcal
• Grasa Total: 22 g
• Grasa Saturada: 13 g
• Grasa No Saturada: 0 g
• Colesterol: 87 mg
• Sodio: 162 mg
• Carbohidratos Totales: 56 g
• Fibra Dietética: 2 g
• Azúcares Totales: 36 g
• Proteína: 5 g