Giant Crinkled Chocolate Chip Cookies: Mastering the Irresistible Pan-Banging Technique
When the craving for an exceptional chocolate chip cookie strikes, my go-to recommendation has long been the illustrious “The New York Times Chocolate Chip Cookie.” This celebrated recipe, popularized by David Leite, distinguishes itself with a unique blend of bread flour and cake flour, alongside a crucial 24-hour chilling period for the dough. These specific characteristics are what made it a benchmark for many bakers seeking that perfect balance of chewiness and flavor. However, the culinary landscape is ever-evolving, and a new star from The New York Times recipe section has emerged, captivating cookie enthusiasts with its distinctive charm: Sara Kiefer’s Giant Crinkled Chocolate Chip Cookies, affectionately known as Pan Banging Cookies. This innovative approach promises an entirely different, yet equally delightful, chocolate chip cookie experience, challenging traditional methods to achieve a truly unique texture and visual appeal.
Unveiling the Magic: Giant Crinkled Chocolate Chip Cookies
Sara Kiefer’s ingenious recipe, generously shared by Julia Moskin in The New York Times, introduces a fascinating technique that transforms ordinary cookie dough into stunning, flat, and wonderfully wrinkly creations. The secret lies in a repetitive “pan-banging” method during baking, which skillfully deflates the puffed dough and encourages the cookies to spread into impressive, thin discs with beautifully defined ridges. This unique approach to achieving a desired texture isn’t entirely new; I first encountered a similar concept in Sherry Yard’s acclaimed book, The Secrets of Baking. However, while Yard’s technique typically involved a single bang for a flatter cookie, Kiefer elevates this method into an art form. She instructs bakers to bang the baking sheet against the oven rack after the initial 10 minutes of baking, and then repeat this action at precise 2-minute intervals. This repeated manipulation during the baking process is what coaxes the dough into developing those signature, mesmerizing ridges and ensures an expansive, five-inch diameter for each cookie.
The visual impact of these giant crinkled cookies is immediate and striking, but their true allure lies in how the extensive spread magnificently showcases the chocolate within. Each bite is a testament to the generous quantity of bittersweet chocolate, often appearing in large, molten shards that ripple through the sweet, buttery cookie base. While the cookie itself provides a perfectly pleasant, sugary foundation, the star of this particular show is undoubtedly the rich, intensely chocolatey experience that dominates every mouthful. The contrast between the crisp, crinkled edges and the chewy, chocolate-laden center makes these cookies not just a treat for the palate, but a visual masterpiece for any dessert spread. It’s a method that promises not just a cookie, but an experience, transforming simple ingredients into something truly extraordinary.
Yield and Practicalities: Making 10 Giant Cookies (or more!)
This recipe, without a doubt, deserves a spot in your baking repertoire. However, it’s important to note its yield: a mere 10 giant cookies. While this might seem like a modest number for such an impressive cookie, these generous treats are perfectly sized for intimate family gatherings, thoughtful gifts for friends, or as a show-stopping item at bake sales. For larger events or commercial purposes like bake sales, you would certainly need to plan for multiple batches, which brings us to the recipe’s more hands-on aspect. The pan-banging technique, essential for achieving those beautiful crinkles, does require a certain level of attentiveness, often referred to as “babysitting,” due to the frequent 2-minute interval bangs. This isn’t a set-it-and-forget-it kind of baking; it’s an interactive process that yields remarkable results.
My personal experience often involves an extended baking time, primarily because my freezer space is limited to a toaster oven tray, restricting me to baking only two cookies at a time. This constraint, while slightly prolonging the overall process, highlights the need for careful planning, especially when preparing more than one tray. If your freezer can accommodate larger baking sheets, you’ll find the process more streamlined. Regardless of the minor logistical challenges, the exceptional quality and unique texture of these Giant Crinkled Chocolate Chip Cookies make the extra effort entirely worthwhile. They offer a delightful departure from standard chocolate chip cookies, providing a conversation starter and a memorable dessert that will leave everyone impressed by their size, their perfect crinkles, and their rich, chocolatey flavor.
Scaling Down: How to Halve an Egg and Other Ingredients
For those who appreciate the modest yield of 10 giant cookies but might occasionally desire an even smaller batch, perhaps for a solo treat or a quick indulgence, this recipe accommodates halving quite beautifully. Precision is key when adjusting quantities, especially with an ingredient like eggs. To accurately halve an egg, simply crack a large egg into a small bowl. Using a fork, vigorously beat the egg until the yolk and white are thoroughly blended and homogeneous. Once fully incorporated, measure out approximately 2 tablespoons, which typically equates to about 22 to 25 grams, of the beaten egg mixture. This simple trick allows you to easily reduce the recipe without compromising the delicate balance of ingredients that contribute to the cookie’s texture and flavor.
When halving the entire recipe, remember to proportionally reduce all other ingredients as well. For dry ingredients like flour, baking soda, and salt, exact halving is straightforward. For butter, cutting a stick in half will give you a precise measurement. Sugars also halve easily. When it comes to liquids like vanilla extract and water, measuring half the original amount is also simple. The only component that might require a bit more attention is the chocolate; while you can halve the amount, ensure you still chop it into substantial shards to maintain the signature chocolate presence in these giant cookies. This flexibility makes the Pan Banging Cookies adaptable to various needs, ensuring you can enjoy these delightful treats in any quantity you desire, without waste.
Expanding Your Baking Repertoire: Other Delicious Recipes
If you’ve enjoyed the journey of baking and savoring these Giant Crinkled Chocolate Chip Cookies, you might be keen to explore other delightful recipes that offer unique textures and flavors. Here are some additional recommendations to broaden your baking horizons and satisfy your sweet tooth:
- Thin Chewy Oatmeal (These are SO good!)
- Oatmeal-Raisin Crinkle Cookies
- Crinkle Cookies with Sambuca or Ouzo
- Giant Brownies
- Giant Sugar Cookies
Each of these recipes offers a distinct baking adventure, from classic comforting flavors to more adventurous tastes. Experimenting with different cookie types can enhance your skills and deepen your appreciation for the diverse world of baked goods.
Recipe
Giant Crinkled Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 2 cups all-purpose flour 260 grams**
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter 227 grams
- 1 ½ cups granulated sugar 300 grams
- ¼ cup light or dark brown sugar 55 grams, I use light
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 2 tablespoons of water
- 6 to 8 oz bittersweet chocolate about 60 percent cacao solids, chopped or use Scharffen Berger Chocolate Chunks
Instructions
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Preheat the oven to 350 degrees F.
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Find 2 baking sheets that you can fit in your freezer and line them with foil or parchment.
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Whisk together the flour, baking soda and salt; set aside.
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With an electric mixer (hand held is fine), beat the butter on medium until creamy. Add both sugars and beat on medium until light and fluffy, scraping bowl.
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Add the egg, vanilla and 2 tablespoons water, and mix on low to combine.
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Add the flour mixture, and mix with a spoon until combined. Stir in the chocolate.
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Scoop the dough up with a ⅓ cup measure and form about 10 balls that weigh in at about 100 grams. Place 4 balls an equal distance apart on a prepared pan that can fit in your freezer. Freeze the pan with the cookie dough on it for 15 minutes.
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Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Bake for another 2 minutes, then repeat — lifting and dropping (banging). Repeat again banging at 2 minute intervals until you’ve baked the cookies for 16 or 17 minutes. This may vary depending on your oven. Do not overbake! The cookies are much better when slightly underbaked. Also, remember to put the second pan with dough in the freezer while the first batch is baking.
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Allow the cookies to cool on the baking sheet until they are firm enough to transfer, then let cool completely on a wire rack. I like to continue cooling in the refrigerator to set the chocolate (or leave gooey if you prefer).
Notes