There’s something truly magical about baking that brings joy to both the baker and anyone lucky enough to indulge in the treats. When I whip up a batch of *Pan-Banging Giant Cookies*, I can’t help but feel giddy as the aroma fills my kitchen. These cookies are not your average treats – they boast a delightful contrast of crispy edges and a chewy center that keeps everyone coming back for more. Trust me, once you take a bite, you’ll understand why I keep this recipe close to my heart.
What makes these cookies so special? It’s all about the way they bake! The pan-banging technique creates those beautiful, crinkly tops while enhancing the texture that I adore. This recipe has become my go-to for gatherings and cozy nights at home alike. I often make them when I need a quick pick-me-up or want to impress friends with minimal effort. Plus, they’re super easy to make, even if you’re just starting your baking journey. So, grab your apron, and let’s dive into the world of delicious cookies!
Ingredients List
Here’s everything you’ll need to create those scrumptious *Pan-Banging Giant Cookies*. I promise these ingredients are easy to find, and they work together to create cookie perfection!
- 2 cups all-purpose flour: Make sure to spoon the flour into your measuring cup and level it off for accuracy.
- 1 teaspoon baking soda: This helps the cookies rise and gives them that nice chewy texture.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness!
- 1 cup unsalted butter, softened: Leave it out at room temperature for about an hour before you start. It should be soft but not melted.
- 1 cup packed brown sugar: Press it into the measuring cup to get the right amount. This adds moisture and a lovely caramel flavor.
- 1/2 cup granulated sugar: This adds sweetness and helps create that perfect crispy edge.
- 2 large eggs: The eggs should also be at room temperature for the best mixing.
- 2 teaspoons vanilla extract: Use pure vanilla for the best flavor. It really makes a difference!
- 2 cups chocolate chips: You can use semi-sweet, dark, or even milk chocolate – whatever makes your heart sing!
Gather these ingredients, and you’ll be on your way to baking up some heavenly cookies that are sure to impress! Let’s get baking!
How to Prepare Pan-Banging Giant Cookies
Now that you’ve got your ingredients ready, let’s get started on making these delightful *Pan-Banging Giant Cookies*! I promise the process is straightforward and fun. Just follow these steps, and you’ll be on your way to cookie bliss!
Step 1: Preheat the Oven
The first thing you’ll want to do is preheat your oven to 350°F (175°C). This step is super important because it ensures your cookies bake evenly. If you pop them in before the oven is fully heated, they might spread too much and end up flat. So, give it a few minutes to warm up while you mix the dough!
Step 2: Combine the Dry Ingredients
In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure everything is well combined! This is essential because you want the baking soda to be evenly distributed throughout the flour, which helps the cookies rise. I like to use a whisk for this, but a fork works just fine too. Just make sure there are no clumps!
Step 3: Cream the Butter and Sugars
Now, grab a large mixing bowl and beat 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar together. You can use a hand mixer or a stand mixer for this step. Beat them for about 2-3 minutes until the mixture is creamy and fluffy. It should look light in color and have a smooth texture – like a cloud of deliciousness!
Step 4: Add Eggs and Vanilla
Next, add 2 large eggs (make sure they’re room temperature!) and 2 teaspoons of vanilla extract to your butter mixture. Mix everything together until it’s well combined. You want the eggs to blend in smoothly, giving your cookies that rich flavor. Don’t forget to scrape down the sides of the bowl with a spatula to make sure everything is mixed evenly!
Step 5: Mix Dry and Wet Ingredients
Now it’s time to bring the dry and wet ingredients together. Gradually add the flour mixture into the butter mixture, stirring gently until just combined. This helps prevent any clumping. You don’t want to overmix here; just mix until you see no more flour streaks. A few lumps are perfectly okay!
Step 6: Fold in Chocolate Chips
Time for the best part: folding in 2 cups of chocolate chips! To do this, use a spatula to gently lift and turn the dough over, mixing the chocolate chips in without deflating the dough. This keeps your cookies nice and airy, which is key for that perfect texture!
Step 7: Shape the Cookies
Using a large spoon or a cookie scoop, drop generous spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie (about 2 inches) to give them room to spread. Trust me; this will help them achieve that nice, round shape!
Step 8: Bake the Cookies
Pop your baking sheet into the oven and bake the cookies for 12-15 minutes. You’ll know they’re done when the edges are golden brown, but the centers still look slightly soft. This is key for that chewy texture we love! If you see a few cracks on top, you’re in business!
Step 9: Cool and Serve
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This way, they’ll firm up a bit while still being soft and gooey. Serve them warm, and watch everyone’s eyes light up with joy! Enjoy your homemade *Pan-Banging Giant Cookies*!
Tips for Success
To ensure your *Pan-Banging Giant Cookies* come out perfectly every time, here are some handy tips that I’ve learned along the way. Trust me, these little nuggets of wisdom can make a big difference!
- Room temperature ingredients: Always use room temperature butter and eggs. This helps them mix together more smoothly, giving you that creamy texture we all love. If you forget to take them out ahead of time, you can place eggs in warm water for about 10 minutes to bring them to temperature quickly.
- Don’t overmix: Once you’ve added the flour, mix just until you don’t see any dry bits. Overmixing can lead to tough cookies instead of tender ones. Remember, a few lumps are totally fine!
- Watch your baking time: Every oven is a little different! Start checking your cookies at the 12-minute mark. If the edges are golden and the centers are still soft, they’re ready to come out. They’ll continue to cook a bit while cooling.
- Chill the dough (if needed): If you find that your dough is too soft and difficult to shape, pop it in the fridge for about 30 minutes. Chilling helps the cookies hold their shape better.
- Experiment with flavors: Don’t be afraid to mix in different types of chocolate chips or even nuts! Your cookies can be as unique as you want them to be.
With these tips in your back pocket, you’re all set to bake some incredible cookies. Happy baking!
Nutritional Information
Before you dive into those delicious *Pan-Banging Giant Cookies*, it’s a good idea to know what you’re munching on! Keep in mind that the nutritional values provided here are estimates and can vary based on the specific ingredients and brands you choose to use. Each cookie contains approximately:
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Enjoy these cookies as an indulgent treat, but remember that moderation is key! Happy baking and snacking!
FAQ Section
Can I use different types of chocolate chips?
Absolutely! You can mix it up by using different types of chocolate chips in your *Pan-Banging Giant Cookies*. Whether you prefer semi-sweet, dark, or even white chocolate chips, feel free to use your favorites. You can also try adding a combination of nuts or even butterscotch chips for a fun twist. The world of cookies is your oyster!
How do I store leftover cookies?
To keep your *Pan-Banging Giant Cookies* fresh, store them in an airtight container at room temperature. They should last about a week. If you want to keep them even longer, you can place a slice of bread in the container to help maintain moisture. This little trick keeps your cookies soft and chewy – just like the day you baked them!
Can I freeze the cookie dough?
Yes, you can definitely freeze the cookie dough! Just scoop the dough into balls and place them on a baking sheet in the freezer until they’re firm. Then transfer them to a resealable plastic bag or an airtight container, separating layers with parchment paper. When you’re ready to bake, you can bake them straight from the freezer, just add a couple of extra minutes to the baking time. It’s a great way to have fresh cookies on hand whenever the craving strikes!
Why You’ll Love This Recipe
- Easy to make: With simple ingredients and straightforward steps, even beginner bakers will find success with these cookies!
- Incredible texture: The pan-banging technique produces crispy edges and a chewy center, creating the perfect cookie experience.
- Customizable: Feel free to switch up the chocolate chips or add nuts to make these cookies your own!
- Perfect for any occasion: Whether it’s a cozy night in or a gathering with friends, these giant cookies are sure to impress.
- Quick to bake: From prep to plate in just 30 minutes, you can satisfy your cookie cravings in no time!
With all these fantastic qualities, you’ll find yourself turning to this *Pan-Banging Giant Cookies* recipe again and again!
For more information on baking techniques, you can check out King Arthur Baking’s guide on pan-banging cookies.
Print
Pan-Banging Giant Cookies: 7 Steps to Cookie Perfection
- Total Time: 30 minutes
- Yield: 12 giant cookies 1x
- Diet: Vegetarian
Description
This recipe makes delicious pan-banging giant cookies that are crispy on the outside and chewy on the inside.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla to the butter mixture; mix well.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chocolate chips.
- Drop large spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until edges are golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Use room temperature butter for better mixing.
- Do not overmix the dough.
- Leave space between cookies on the baking sheet.
- For chewier cookies, slightly underbake them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pan-Banging Giant Cookies, cookie recipe, baking, dessert
