On our quest to find the *perfect* chocolate chip cookie, we couldn't help but wonder if the internet's favorite recipe was worth they hype. Find out what we loved about pan bang cookies.
Photo: Taste of Home
When it comes to chocolate chip cookies, I’m all about trying every single iteration in efforts to find the best version of the classic cookie. In my day, I’ve come across some really good recipes (like these!), but these drop cookies all follow the same method: cream, mix and bake.
But recently I stumbled upon an an internet phenomenon that goes one step further than basic drop cookies: pan bang cookies. This cookie, created by Sarah Kieffer of the Vanilla Bean Blog, takes chocolate chip cookies to a new level by literally banging the cookie sheet in the oven to create ripply, crispy chocolate chippers. When I saw this fresh take, I knew that I had to try it for myself. After all, I’ve tried every other chocolate chip cookie recipe—maybe this one would be my new favorite.
The Internet Famous Recipe
Any baker knows that all chocolate chip cookie recipes have nearly identical ingredients—typically it’s just the proportions that differ. And looking at the famous pan bang cookie recipe, I noticed the normal cast of characters: butter, eggs, sugar, brown sugar, flour.
Here’s exactly what you need to mix up these pan banging cookies:
2 cups all-purpose flour 1 cup butter, softened 1 egg 1½ cups granulated sugar ¼ cup packed brown sugar 2 tablespoons water 1½ teaspoons pure vanilla extract ¾ teaspoon salt ½ teaspoon baking soda 6 ounces bittersweet chocolate, chopped into bite-size pieces
Yields 12 cookies
Now you may have noticed a few differences between this and your standard Tollhouse recipe. What stood out to me was the addition of water and also using chopped chocolate instead of chips. But there’s certainly a method to all this madness, so let’s get into it!
Prepping for Pan Banging
Mixing up these cookies is just like any other standard drop cookie. First, cream together sugars and butter. Once light and fluffy, add vanilla, egg and water. When those ingredients are incorporated, mix in your dry components: flour, salt and baking soda. Finish it all off by stirring in the chopped up chocolate.
Now, the standard protocol for these cookies is over! Rather than lining a baking tray with parchment, the recipe recommends lining your cookie sheet with aluminum foil—dull side up—for crispier cookies. That was easy enough for me. The recipe goes on: Instead of dropping dough by the tablespoon onto the sheet, it recommends a whopping 1/3 cup of dough per cookie. I love cookies, so the bigger the better. Knowing that these would spread after wiggling, jiggling and banging the pan, I played it safe and only scooped two per sheet. Spoiler alert: This was the right idea.
Now, these cookies weren’t ready for baking (or pan banging) quite yet. Before popping them into a 350ºF oven, they require a 15 minute stay in the freezer.
The Bake
After their time in the freezer, these cookies go into a 350ºF oven for 10 minutes. During this time, the cookies spread a lot—like a lot a lot. I’m glad that I stuck with my baking instincts and only put two on each sheet, otherwise I’d be dealing with a real mess (but I wasn’t too worried—we’ve got this great hack for cleaning up even the dirtiest pans).
Once those 10 minutes were up, the recipe told me do something so counterintuitive to me: bang the pan against the oven rack. I’d never heard of this method in any other chocolate chip recipe (or any other recipe, for that matter). But I went ahead and grabbed the cookie sheet with some hot pads and gave it a few good whacks on the wire rack. Right away I could see that the bit of puffiness and lift the cookies had, disappeared. I could also see a few ripples forming around the edge. I was on the right track.
Of course one ripple does not make perfectly crinkly cookies. So every two minutes for the next six to eight minutes (that’s a total baking time of 16-18 minutes—16 for chewier cookies, 18 for crispy), I repeated this pan banging method. Each time I could see a new ripple form.
Once out of the oven, let them cool five minutes on the cookie sheet before moving to a wire rack to cool completely.
The Instagram-worthy Results
Pulling these out of the oven, I was pretty impressed with how they looked. First and foremost, these cookies were giant—at least the size of a saucer. When it comes to cookies, I’m a firm believer that bigger is better. What I noticed next was how beautiful that ripply pattern looked and how tempting those bits of chopped chocolate were peeking through the dough. It turns out that taking that extra step to chop chocolate, rather than using chips, helped give the cookies their beautiful texture (chips would have interfered with the crinkling).
But enough about the look. How do these giant cookies taste? Well, I suppose it goes without saying that these cookies were tasty (aren’t they all?). The rippled edges were super crisp—perfect for crunchy cookie lovers. And the center was just a touch chewy, giving me (and my taste-testing friends) the best of both worlds. For those looking for a cookie that’s crisp through and through, I’d recommend baking them the full 18 minutes; if you like that bit of softness in the middle like me, don’t go over 16.
Overall, I’d say that these pan bang cookies were a successful addition to my chocolate chip cookie repertoire. Full of pretty ripples and hand-chopped chocolate, these look a lot like something you might find at nice bakery. Also, let’s not forget that size! The only drawback to these giant cookies is how much babysitting they require. The freezing, the banging, the getting up every two minutes to rattle the pan—it can be a lot if you’re just looking to whip up a quick recipe. So my recommendation is to save this one for a lazy Sunday afternoon so you can relax and enjoy the process (and the results!). In the end, though, I’d say these pan bang cookies are a must-keep recipe! Check out more of Sarah Kieffer’s work at, The Vanilla Bean Blog.
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
My mother insisted that my grandmother write down one recipe for her when she got married in 1942. She needed to know this how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used "a little of this or that 'til it feels right." This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
These deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more over-the-top. —Rebecca Cababa, Las Vegas, Nevada
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
Baking peanut butter kiss cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey's peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. —Alberta McKay, Bartlesville, Oklahoma
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. —Delaine Fortenberry, McComb, Mississippi
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
Each Christmas, I make about 600 cookies to share with family and friends. The holidays wouldn't be the same without several batches of these colorful goodies. —Sybil Brown, Highland, California
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska
This cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. —Sheri Ziesemer, Olympia, Washington
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
This is the cookie recipe I created for the Las Vegas World Food Championships 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen
These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! —Alice Kahnk, Kennard, Nebraska
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
I've relied on this mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe. —Eneatha Attig Secrest, Mattoon, Illinois
A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
This recipe is one of my family's favorites, and I make the treats a lot, especially at Christmas. I have three children and eight grandchildren, and every one of them loves those "peanut butter thingies," as the grandchildren call them! —Jodie McCoy, Tulsa, Oklahoma
These dreamy morsels take me back to a special place and time—when I was in college and my student job was working in a bakery. Red velvet cake lovers will appreciate this fun riff on the classic, and the color makes them a natural fit for holidays! —Christina Petri, Alexandria, Minnesota
You’ll need just four items to whip up these delightful cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. —Elizabeth Marino, San Juan Capistrano, California
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! —Renee Schwebach, Dumont, Minnesota
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup.
—Pat Habiger, Spearville, Kansas
Guests will stand in line to kiss the cook when these treats are served!
For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. —Debbie Kokes, Tabor, South Dakota
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.