Pan-Banging Chocolate Chip Cookies

These are very thin and crispy on the outside and chewy on the inside chocolate chip cookies! So good!!


  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup unsalted butter room temperature
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 2 tbsp water
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees. Line two baking sheets with foil, full side up.
  • In a small bowl whisk together flour, salt, and baking soda. In another small bowl whisk together egg, water, and vanilla. Set both aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium until creamy, about 1 minute. Add the sugar and brown sugar and beat on medium until light and fluffy, about 3 minutes. Add in wet mixture on low speed until combined. Add dry mixture on low shows until combined. Remove bowl from stand mixer and mix in chocolate chips by hand.
  • Using the 1/4 cup cookie scoop, form dough into balls and place about 3-4 cookies on baking sheet, well spaced apart as these cookies spread a lot.
  • Bake one tray at a time for about 8 minutes until spread out but still puffed up in center. Lift sheet pan a few inches of the rack in the oven and let fall back down, so edges appear around cookies. Then every 2 minutes lift and bang the pan again until the cookies turn golden brown around the edges, about 15 minutes.
  • Let first tray cool while you begin baking the second one. Once first tray of cookies is cooled, transfer cookies to rack.


Recipe from 100 Cookies Cookbook by Sarah Kieffer 

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