Honestly, there isn’t much better than a warm chocolate chip cookie. I have never been on the quest for the perfect chocolate chip cookie, because the recipe my mom uses has always been my favorite and the favorite of my own kids. However, variety is the spice of life, so on occasion, I make what has been dubbed, Pan Bang Chocolate Chip Cookies.
These Pan Bang Chocolate Chip Cookies are really cool looking and taste great!!
Pan Bang Chocolate Chip Cookies are simply an iteration of puffed up cookies, dropped while still cooking, leaving thin waves and ripples of chocolate chip cookie goodness! Most chocolate chip cookies are made from virtually the same ingredients, it’s just the quantity and proportions of these ingredients that separate the flavors and textures. These cookies are considered cutting edge for a recipe that has been around for gazillions of years, thanks to the ingenious baker, Sarah Keiffer.
My go-to chocolate chip cookies are slightly puffy, softer and more moist in the middle compared to these Pan Bang Chocolate Chip Cookies, which are significantly thinner and slightly crispy when cooled. I have also noticed, most Pan Bang Chocolate Chip Cookie recipes use chopped chocolate pieces, rather than chocolate chips.
Pan Bang Chocolate Chip Cookies have waves of rippled cookie dough, leaving a yummy cookie and a piece of art!
I also typically bake my cookies directly on the cookie sheet, but the Pan Bang Chocolate Chip Cookies are baked on foil or simply on a lined tray. The portion of dough used per cookie is larger than my normal scoop, so I only do 4 cookies per pan to allow for spread. I had all four grandsons over and spent most of my time trying to keep them from eating all of the dough before I baked it!
The result is usually a very large cookie, impressively large, with beautiful ribbons of chocolate and ripples of dough. Admittedly, due to my distraction from the roving monkeys, I forgot to put the water in this batch of dough and they did not spread out as much as they normally do, but they still tasted amazing and I got an A+ from the boys.
The first time I made these Pan Bang Chocolate Chip Cookies, I had my family taste test these, just to make sure my taste buds weren’t deceiving me. These are delicious tasting, beautiful in their look, but definitely a higher maintenance cookie since you really cant set the timer and walk away. You bake for 10 minutes, then you bang them 2 minutes later and then 2 minutes after that.
Pan Bang Chocolate Chip Cookies
- 2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 pound butter, unsalted
- 1-1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1-1/2 tsp vanilla
- 6 ounces coarse, chopped, bittersweet chocolate pieces
- In a bowl, beat butter until creamy, then add eggs, vanilla and sugar. Mix until well combined.
- To the wet ingredients, add baking soda, flour, salt, and mix well, then add chocolate pieces and stir by hand.
- Place 3-1/2 ounce balls of dough (about 1/3 cup each) to a foil lined pan
- Place balls of dough on a foil lined baking sheet and then place in freezer for 15 minutes.
- Then place chilled cookie sheet in preheated 350 degree oven on middle rack for 10 minutes. Lift the baking sheet and and let it drop down against the counter, so the center of the cookie collapses and the edges fall back down.
- Place back in oven for 2 more minutes and repeat again in another 2 minutes or until edges are golden brown, the centers will be much lighter in color. Transfer to a baking rack to cool.
I love these Pan Bang Chocolate Chip Cookies, because they are different than my normal recipe. The texture is chewy in the middle and crispy around the edges. I think they taste even better the next day. These cookies did not last long around here with the 4 boys eating the dough out of the bowl and the cookies as soon as they came out of the oven. I love baking, but it’s even better with my grandkids! Enjoy friends!!
Have you tried these Pan Bang Chocolate Chip Cookies? They are a true social media darling.