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Pan-Banging Chocolate Chip Cookies

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 1h 10m


  • 2 c All-purpose flour (284g)
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Sea salt
  • 1/2 lb Butter, softened at room temperature (227g)
  • 1 1/2 c Granulated Sugar (280g)
  • 1/4 c Brown sugar, packed (50g)
  • 1 Large egg
  • 1 1/2 tsp. Pure vanilla extract
  • 2 tbsp. Water
  • 6 oz bittersweet chocolate chips or chunks of varying bite-size pieces (170g)


  1. Preheat the oven to 350°F. Line 3 baking sheets with silicon bake mats or aluminum foil with the dull side up. Ensure an oven rack is in the middle position.
  2. In a small bowl, whisk the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium (4-5) until creamy, 4-5 minutes. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low (2) until combined.
  4. In 2 parts, add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
  5. Form the dough into 1/3 cup (100g) balls and place equal distance apart on a baking sheet, with 4 balls per sheet. Transfer to the freezer for 15 minutes.
  6. Place the chilled baking sheet in the oven and bake for 10 minutes (until the cookies are puffed slightly in the center). Open the oven door, lift the side of the baking sheet up about 4 inches and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down.
  7. Repeat the pan lifting and dropping in 2-minute increments until the cookies have spread out and the edges are golden brown and the centers are lighter and not fully cooked, 16-18 minutes.
  8. Transfer the baking sheet to a wire rack and let cool completely before removing the cookies from the pan.