These cookies are not your average chocolate chip treat. Featuring deeply rippled edges and a molten center, Pan-Banging Chocolate Chip Cookies offer a balance of texture that’s hard to resist. The visual drama of the crinkled edges is as satisfying as the flavor — buttery, crisp on the outside, and meltingly soft inside.
Inspired by a baking technique that literally shakes things up, these cookies are the kind of indulgence that demands attention. Ideal for impressing guests or just treating yourself to a cozy afternoon snack, they bring the bakery experience right into your kitchen. A classic made bold, these cookies will become your new favorite — just ask the thousands who have made them a viral sensation.
Full Recipe:
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2 cups (284 g) all-purpose flour
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½ teaspoon baking soda
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¾ teaspoon salt
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2 sticks (227 g) unsalted butter, at room temperature
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1½ cups (297 g) granulated sugar
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¼ cup (50 g) packed brown sugar
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1 large egg
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1½ teaspoons pure vanilla extract
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2 tablespoons water
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6 ounces (170 g) bittersweet chocolate, chopped into ½ inch pieces
Directions:
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Preheat your oven to 350°F (175°C) and line three baking sheets with aluminum foil, dull side up.
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In a small bowl, whisk together the flour, baking soda, and salt.
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In a stand mixer fitted with the paddle attachment, beat butter until creamy. Add both sugars and beat until light and fluffy (about 2–3 minutes).
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Add the egg, vanilla, and water; mix on low until combined.
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Add the dry ingredients and mix on low until incorporated. Stir in the chopped chocolate.
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Form dough into 3½-ounce (100 g) balls (about a heaping 1/3 cup each). Place 4 dough balls spaced apart on a baking sheet and freeze for 15 minutes.
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Bake for 10 minutes. Open the oven and carefully lift the baking sheet about 4 inches and drop it down against the oven rack. Repeat this every 2 minutes until cookies have rippled edges and are golden brown (total bake time: 16–18 minutes).
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Let cookies cool on the baking sheet before transferring to a wire rack.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 430 kcal per cookie | Servings: 10 large cookies
The Origins of Pan-Banging Chocolate Chip Cookies
Pan-Banging Chocolate Chip Cookies are more than just a trendy treat—they’re a revolution in home baking. First developed by renowned baker and cookbook author Sarah Kieffer, these cookies gained viral fame for their unique appearance and irresistible texture. Kieffer originally shared the recipe in The Vanilla Bean Baking Book, but it didn’t take long before her pan-banging technique caught the attention of baking enthusiasts around the world. The cookies rose to household fame when featured in The New York Times, sparking a wave of copycats, fan experiments, and social media love.
What sets these cookies apart isn’t just their taste but the dramatic ripples that form along their golden edges—an aesthetic feature that’s also functional. Those ripples create a contrast in texture: crisp and buttery at the edges, while the center remains soft, gooey, and rich with pools of melted chocolate. The innovation lies in a deceptively simple step: lifting and dropping the pan during the baking process.
Why the “Pan-Banging” Technique Matters
Traditional chocolate chip cookies are usually designed for uniformity and controlled spreading. In contrast, the pan-banging method takes a more experimental approach. Halfway through the baking process, the tray is lifted a few inches and dropped against the oven rack at intervals. Each “bang” causes the dough to collapse slightly, spreading the cookie wider and forming concentric ripples along the edges. This isn’t just for visual effect—it’s the secret to achieving multiple textures in one cookie.
This technique also influences how the cookie bakes. With each collapse, the center of the cookie falls back down and sets more slowly, preserving that soft and chewy core while the exposed edges brown and crisp. The outcome? A cookie with a complex bite that balances crunch and melt-in-your-mouth goodness.
The Texture That Wins Everyone Over
When baked correctly, Pan-Banging Chocolate Chip Cookies offer an experience like no other. Each bite begins with a shattering crisp edge that quickly gives way to a chewy, tender middle. This unique texture has become the signature of this cookie style and is a large part of why fans rave about it.
Another reason for their popularity is how the chopped chocolate melts into gooey pockets throughout the cookie, unlike standard chocolate chips which tend to hold their shape. When topped with a sprinkle of flaky sea salt (optional but highly recommended), the sweet-and-salty combination becomes even more irresistible.
The Role of Ingredients in Achieving the Perfect Cookie
Though we won’t list the ingredients here, it’s worth noting that every component in this recipe serves a specific purpose. High-quality butter, a carefully measured balance of granulated and brown sugar, and the use of chopped bittersweet chocolate all contribute to the cookie’s flavor complexity and texture. Even the suggestion to use aluminum foil dull side up is intentional—it promotes crispier bottoms.
Sarah Kieffer recommends using Gold Medal unbleached all-purpose flour for the best results, as higher protein flours can reduce the desired spreading and rippling. The small amount of water in the dough helps loosen it just enough to promote movement during baking, while the chilling step ensures the cookies don’t spread uncontrollably.
Troubleshooting Common Issues
Even though the recipe is straightforward, many bakers find themselves puzzled when their cookies don’t quite match the photos. The most common issue? Lack of ripples. Inconsistent flour brands, skipping the freezer step, or not banging the pan hard enough can all contribute to a less-than-perfect result. Using chopped chocolate rather than chips, ensuring proper spacing on the tray, and sticking with the recommended cookie size (around 100g dough balls) are essential for success.
Some bakers also experience greasy cookie bottoms, which is normal and part of the cookie’s charm—it’s exceptionally buttery by design. Letting the cookies cool slightly before transferring to a wire rack helps maintain a crisp base.
Why Size Matters in This Cookie Recipe
One of the defining characteristics of Pan-Banging Chocolate Chip Cookies is their size. At over 3 ounces of dough per cookie, they are considerably larger than your average cookie. This size isn’t just for show. It’s essential to the success of the recipe because it allows for enough mass to collapse and create the signature ripples. If you attempt to make smaller cookies, the ripple effect won’t be as pronounced and the center may cook too quickly, losing that perfect chewy middle.
Despite their size, these cookies bake up thin and wide, which makes spacing them out on the tray critical. Most bakers only bake 3 to 4 at a time to prevent merging.
Why You Should Use Chopped Chocolate Instead of Chips
There’s a specific reason the recipe calls for chopped chocolate rather than traditional chocolate chips. Chips are designed to retain their shape in the oven, while chopped chocolate melts into gooey pools that spread evenly through the cookie. This not only creates a better texture but also enhances the appearance with glistening patches of melted chocolate throughout each ripple.
The randomness of chopped chocolate sizes—some small slivers, some bigger chunks—also adds to the cookie’s rustic charm and layered bite. Premium chocolate like Valrhona or Guittard feves elevates the cookie even further, but high-quality grocery store baking bars work well too.
Storage and Make-Ahead Tips
Another reason these cookies are a favorite among serious bakers is that the dough can be prepped ahead of time. You can shape the dough balls and freeze them for later use, making it easy to bake a fresh batch on demand. Just be sure to let the dough sit at room temperature for a few minutes before baking to ensure it spreads properly. Baked cookies can also be stored in the refrigerator or freezer and enjoyed cold or reheated—each method offers a slightly different, but equally delightful texture.
Interestingly, many bakers find these cookies taste even better a day or two later, once the flavors have had time to develop and the texture has settled into that perfect crisp-chewy balance.
A Visual Showstopper for Social Media
Let’s not underestimate the power of presentation. The dramatic ripples of Pan-Banging Chocolate Chip Cookies make them incredibly photogenic. Their oversized structure, molten chocolate pools, and golden edges practically beg to be shared on Instagram or pinned to your baking board. Food stylists and home bakers alike love the impact these cookies make, especially when styled with a rustic background, a glass of milk, or a dusting of flaky salt on top.
If you’re a food blogger or influencer, these cookies are content gold. Their process is dramatic, the results are stunning, and they come with a great story.
How This Recipe Changed the Cookie Landscape
Since their debut, Pan-Banging Chocolate Chip Cookies have inspired a wave of similar techniques and cookie styles. Sarah Kieffer even dedicated an entire chapter to them in her 100 Cookies cookbook. Other pan-banged variations include molasses, sugar, and espresso cookies, each using the same baking technique for textural brilliance.
The success of this recipe proves that innovation in baking doesn’t require complicated methods or niche ingredients. Sometimes, the smallest change—like tapping a tray in the oven—can lead to an entirely new genre of baked goods.
Conclusion: Why You Should Bake These Cookies at Least Once
If you’re a baker, a cookie lover, or someone who simply wants to try something exciting and different in the kitchen, Pan-Banging Chocolate Chip Cookies are a must. They’re the perfect marriage of style and substance, delivering a textural journey in every bite. Their visual appeal is rivaled only by their bold, buttery flavor and contrasting textures that satisfy every type of cookie craving—from crunchy to chewy to gooey.
Whether you’re baking for a special occasion, exploring new techniques, or looking for a show-stopping cookie to add to your dessert repertoire, this recipe delivers on every front. Just be prepared for some loud pan drops—and a whole lot of compliments.
