Pan-Banging Chocolate Chip Cookies

• servings: 12 servings
• active time: 10 minutes
• total time: 41 minutes

Ingredients

2 cups all-purpose flour (fluffed then leveled)

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

1/3 cup packed light brown sugar

1 large egg

1 large egg yolk

2 teaspoons pure vanilla extract

2 Tablespoons water

8 ounces semi-sweet chocolate (chopped into bite-size pieces averaging 1/2 inch with some smaller and some larger)

flakey sea salt for garnish

Directions

Preheat

Adjust an oven rack to the middle position. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 3 baking sheets with parchment paper or silicone baking mats.

Whisk

In a small bowl, whisk together the flour, baking soda, and salt.

Beat

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the granulated sugar and brown sugar, and beat on medium-high speed until light and fluffy, about 2-3 minutes.

Mix

Add the egg, egg yolk, vanilla extract, and water to the butter-sugar mixture, and mix on low speed until combined.

Mix

Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.

Stir in the chopped chocolate chunks until evenly distributed throughout the dough.

Shape

Form the dough into 3 1/2-ounce balls (about a heaping 1/3 cup each) and place them on the prepared baking sheets, spaced evenly apart. Place 4 balls on each baking sheet.

Chill

Transfer the baking sheets with the dough balls to the freezer and chill for at least 15 minutes before baking.

Bake

Place one chilled baking sheet in the preheated oven and bake for 10 minutes, until the cookies are puffed slightly in the center.

Bang

Carefully lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Repeat this lifting and dropping process a few times to create ridges around the edge of the cookie.

Bake for a total of 14-16 minutes, until the edges are golden brown but the centers are still soft and slightly undercooked.

Cool

Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Repeat the baking process with the remaining chilled dough balls on the other baking sheets.

Garnish

Sprinkle with flakey sea salt.

Nutrition

• Calories: 476 kcal
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 133 mg
• Sodium: 347 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 2 g
• Total Sugars: 38 g
• Protein: 6 g