Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.
Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane.
You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in a cookie that’s crispy on the outside and chewy on the inside.
1 3/4 cups (
249 grams) all-purpose flour
1/3 cup (
33 grams) Dutch process cocoa powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks or
227 grams) unsalted butter
1 1/2 cups (
300 grams) granulated sugar
1/4 cup (
50 grams) brown sugar
1 large egg
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
4 ounces (
113 grams) milk chocolate, chopped into bite-sized pieces (1/2 inch, some smaller and some larger)
2 ounces (
57 grams) bittersweet chocolate, chopped into bite-sized pieces
- Flaky sea salt, if desired
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Line three sheet pans with aluminum foil, dull-side up.
- In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the milk chocolate and bittersweet chocolate and mix into the batter on low speed.
- Form the dough into 3 ounce (85 gram) balls (1/4 cup each). Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time.
- Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat this process a few more times to create ridges around the edge of the cookies. If you’re using flaky sea salt, sprinkle it on the cookies in the first or second bang. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are set and ripply but the center is still soft.
- Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).
You can read full article and recipes here : https://www.acouplecooks.com/chocolate-cookies/