Ah, cookies! Is there anything more comforting than the smell of freshly baked cookies wafting through your kitchen? Today, I’m beyond excited to share my favorite recipe for Pan-Banging Giant Cookies. Trust me, these cookies are a game changer! They boast a delightful crisp exterior that gives way to a chewy center—just the way I love them. The secret? It’s all in the pan-banging technique! When you bang the baking sheet against the counter halfway through baking, it creates that perfectly flat edge and ensures the inside stays soft and gooey. I remember the first time I tried this method; I was skeptical but intrigued. After that first glorious bite, I was hooked! These cookies have become a go-to recipe in my house, perfect for satisfying late-night cravings or impressing friends at gatherings. So, let’s dive into the world of pan-banging cookies together!
Ingredients for Pan-Banging Giant Cookies
To whip up these irresistible Pan-Banging Giant Cookies, you’ll need some simple yet essential ingredients. Here’s what you’ll want to gather:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Make sure your butter is softened to room temperature for easy creaming, and don’t forget to pack the brown sugar firmly into your measuring cup! These little details ensure your cookies turn out just right, with that perfect balance of flavor and texture we’re aiming for. Ready to get started? Let’s mix it up!
Ingredients for Pan-Banging Giant Cookies
To whip up these irresistible Pan-Banging Giant Cookies, you’ll need some simple yet essential ingredients. Here’s what you’ll want to gather:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (make sure it’s at room temperature for easy mixing)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (don’t be shy—pack it down firmly!)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips (you can use mini chips for a different texture)
Gathering quality ingredients is key to achieving that perfect cookie. Make sure your butter is softened to room temperature for easy creaming, and remember to pack the brown sugar firmly into your measuring cup! These little details ensure your cookies turn out just right, with that perfect balance of flavor and texture we’re aiming for. Ready to get started? Let’s mix it up!
How to Prepare Pan-Banging Giant Cookies
Now that we’ve gathered all our ingredients, it’s time to dive into the delightful process of making these Pan-Banging Giant Cookies. Don’t worry; I’ll guide you every step of the way!
Prepping the Dough
First things first, let’s get our dry ingredients ready. In a medium bowl, whisk together the flour, baking soda, and salt until everything is well combined. This little step is crucial—it ensures that the leavening agent is evenly distributed throughout the flour, helping your cookies rise beautifully.
Next, in a large mixing bowl, it’s time to cream the softened butter with the granulated sugar and packed brown sugar. Using a hand mixer or a stand mixer, beat these together until the mixture is light and fluffy—around 3-5 minutes should do the trick. The key here is to incorporate as much air as possible, which creates that delightful texture we’re after!
Once your butter and sugars are ready, add in the vanilla extract and then crack in the eggs one at a time, mixing well after each addition. This helps to emulsify everything and creates a smooth batter. Finally, gradually add the flour mixture to the wet ingredients, mixing until just combined. You don’t want to overdo it—stop mixing as soon as you see no dry flour! Gently fold in those delicious chocolate chips until they’re evenly distributed throughout the dough.
Forming the Cookies
Now for the fun part—forming those giant cookies! Using a large cookie scoop (about 1/4 cup of dough), portion out the dough onto a prepared baking sheet lined with parchment paper. It’s essential to space them about 3 inches apart, as these cookies will spread during baking. Trust me; we don’t want them merging into one giant cookie blob!
This is also a great time to consider how you want your cookies to look. If you want a rustic, homemade feel, you can leave the dough mounds as they are. But if you prefer a more polished appearance, you can gently flatten them a bit with your palm. Just don’t overdo it; we want them to retain some height for that perfect chewy center!
The Pan-Banging Technique
Here comes the secret sauce: the pan-banging technique! Once your cookies have baked for about 12-15 minutes and the edges are golden brown, remove the baking sheet from the oven. Now, this is where the magic happens—carefully hold the edges of the baking sheet and bang it against your countertop. Yes, you heard me right! This technique flattens the cookies just enough to create that perfect edge while keeping the center wonderfully chewy. It may sound a bit wild, but I promise it’s worth the effort!
Cooling and Storing
After giving the baking sheet a bang, let the cookies cool on the sheet for about 5 minutes. This resting time is crucial for allowing them to set up without losing that gooey center. Once they’re slightly firm, transfer the cookies to a wire rack to cool completely. You want them to be as fresh as can be!
As for storing, these cookies will keep well in an airtight container for up to a week—if they last that long! Just remember to let them cool completely before sealing them up, so they don’t lose that delightful texture we worked so hard for. Happy baking!
Tips for Perfecting Pan-Banging Giant Cookies
To ensure your Pan-Banging Giant Cookies come out perfectly every time, I’ve got a few tried-and-true tips to share! First, always use quality ingredients. That means fresh butter, high-quality chocolate chips, and properly measured flour. Trust me, it makes a difference!
Another key step is to pay attention to your mixing technique. Remember, when you add the flour mixture, mix just until combined. Overmixing can lead to tough cookies, and nobody wants that! Also, don’t skip the pan-banging step—it’s crucial for achieving that beautiful flat edge while keeping the center chewy.
Watch your baking time closely. Every oven is different, so I recommend checking your cookies a minute or two before the recommended time. If the edges are golden but the center looks slightly undercooked, that’s perfect! They’ll continue to cook a bit while cooling. Lastly, resist the urge to move the cookies too soon; let them rest on the baking sheet to set properly. Happy baking!
Variations on Pan-Banging Giant Cookies
One of the best parts about these Pan-Banging Giant Cookies is the endless possibilities for delicious variations! If you’re feeling adventurous, why not add some chopped nuts like walnuts or pecans for a delightful crunch? Or, switch up the chocolate chips—try using dark chocolate for a richer flavor, or mix in white chocolate and macadamia nuts for a tropical twist. Dried fruits like cranberries or cherries can also add a lovely tartness that complements the sweetness of the cookies. Feel free to experiment with flavors and ingredients; the only limit is your imagination! Get creative and make these cookies uniquely yours!
Nutritional Information
When indulging in these delightful Pan-Banging Giant Cookies, it’s always good to be mindful of the nutritional content. Keep in mind that the values may vary based on the specific ingredients and brands you choose. Here’s a general estimate for one cookie:
- Calories: 400
- Fat: 22g
- Protein: 5g
- Carbohydrates: 45g
- Sugar: 25g
- Sodium: 150mg
- Fiber: 2g
- Cholesterol: 50mg
These cookies can be a delightful treat, so enjoy them as part of a balanced diet! Remember, moderation is key!
FAQ About Pan-Banging Giant Cookies
Got questions about making these delicious Pan-Banging Giant Cookies? Don’t worry; I’ve got you covered! Here are some common queries and their answers to help you bake with confidence.
Can I use other types of flour?
While all-purpose flour is the best choice for these cookies, you can experiment with alternatives like whole wheat flour or gluten-free flour blends. Just keep in mind that they may alter the texture and flavor slightly, so it’s always good to test small batches first.
What’s the best way to store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just wrap each cookie tightly in plastic wrap and place them in a freezer-safe bag. They’ll be perfect for a quick treat later on!
What if I don’t have a large cookie scoop?
No problem! You can use two tablespoons to portion out the dough instead. Just make sure each cookie is about the same size to ensure even baking. Consistency is key to getting that perfect texture!
Why is the pan-banging technique important?
The pan-banging technique is essential for achieving that beautiful flat edge while keeping the center chewy. It helps the cookies spread just right and creates a delightful texture contrast. Trust me; you’ll want to give it a try!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just be sure to cover it well to prevent drying out. When you’re ready to bake, let it sit at room temperature for a few minutes before scooping and baking to ensure even cooking.
Why You’ll Love This Recipe
- Quick Preparation: With just a 30-minute total time, you can have warm, delicious cookies ready to enjoy!
- Satisfying Texture: The unique pan-banging technique creates a delightful contrast between a crisp exterior and a chewy center.
- Versatile Flavors: Easily customize the cookies with nuts, different types of chocolate, or dried fruits to suit your taste.
- Perfect for Any Occasion: Whether it’s a cozy night in or a gathering with friends, these cookies are sure to impress.
- Family Friendly: Everyone loves cookies, and this recipe is simple enough for kids to help with!
Suggested Pairings
To elevate your cookie experience, consider pairing these Pan-Banging Giant Cookies with a variety of delightful accompaniments! A tall glass of cold milk is a classic choice, perfect for dipping and balancing the rich chocolatey goodness. If you’re feeling a bit more adventurous, try serving them with a scoop of vanilla ice cream—imagine that warm cookie melting into the creamy goodness! For a cozy touch, a cup of hot coffee or a spiced chai latte can complement the cookies’ flavors beautifully. And if you want to impress, plate them alongside a rich chocolate mousse for a decadent dessert spread that’s sure to wow your guests!
Pan-Banging Giant Cookies: Craft Perfectly Chewy Delights
- Total Time: 30 minutes
- Yield: 12 giant cookies 1x
- Diet: Vegetarian
Description
A detailed recipe for Pan-Banging Giant Cookies that yield a crisp exterior and chewy center.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually incorporate the flour mixture into the wet ingredients until just combined.
- Fold in chocolate chips.
- Using a large cookie scoop, portion dough onto the prepared baking sheet, spacing them 3 inches apart.
- Bake for 12-15 minutes until the edges are golden, then remove and bang the baking sheet against the counter to create a flat edge.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a variation, add nuts or dried fruits for added texture.
- Consider using different types of chocolate for diverse flavor profiles.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Pan-Banging Giant Cookies, cookie recipe, baking, dessert
