• Elizabeth Middleton

Pan banging cookies

The ripple cookies, with crisp edges, and chewy centres are the ultimate chocolate chip cookie. Made famous by author Sarah Kieffer, when her recipe appeared in the New York Times, the cookie became an internet sensation.

I decided to try my favourite recipe, but just added her technique. It worked and they have turned into my favourite way to make chocolate chip cookies.


Cookie recipe by The Joy of Cooking, technique by Sarah Kieffer. Sarah’s recipe makes giant cookies, four to a sheet. She also adds water and freezes the dough, but I didn’t find that necessary to get the same result. Sarah uses chopped chocolate which melts differently, I didn’t have that on hand so used chocolate chips. I also didn’t want giant cookies, Sarah uses 1/3 cup dough per cookie with a cook time of 16-18 minutes. Sarah’s ratios are quite similar to the below, although uses less egg with water to make it up. Please click the link above to try the original recipe, mine is an adapted version for what I had on hand and I didn’t feel like freezing the dough balls.


Ingredients

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1 stick softened butter

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 cup chocolate chips


Method

Preheat the oven to 375F. Grease or line 2 cookie sheets.

Whisk together the flour and baking soda.

Beat in a large bowl or stand mixer the butter, sugar and brown sugar until well blended.

Add and beat until well combined the egg, salt, and vanilla.

Stir in the flour mixture until blended and smooth.

Fold in the chocolate chips.


Drop the dough by heaping tablespoons about 2 inches apart. Place it in the preheated oven. Here is the technique to get the ripples. Cook it for 5 minutes, then three times (every two minutes) take out the baking sheet, and bang it on your counter top or lift it about 4 inches and drop it onto the cooking rack. Do this every two minutes until they are browned on the edges and slightly golden on top. In total, you’ll cook 8-10 minutes.


Once cooled, store in a sealed container. I made mine last night and they’re still chewy the next day.


Enjoy your cookies and let me know if you baked them. You can comment below or tag me on Instagram @wherelizis

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