If you are anything like me, you are always on the look out for the best chocolate chip cookie recipe. In my years of baking, I have found a pretty solid recipe, but every couple of months, I like to try out a new recipe. I just like to make sure I am not missing out on a mind-blowing chocolate chip cookie. And usually, my Perfect Chocolate Chip Cookie recipe reigns supreme. But this time, I came up with a different result.

Have you heard of these Pan Banging Chocolate Chip Cookies? They are quite popular on the inter webs, and have been published in places like the New York Times. They are pretty freaking amazing. They are HUGE and soft and chewy and crunchy – all the things you want in a good chocolate chip cookie. So well done, the Vanilla Bean Blog. Well done.

So because I was so obsessed with how great these cookies turned out, I decided to turn them into sugar cookies. I scaled them down to a normal size, but they still have that great soft chewy center with the crunchy edges. And the name Pan Banging comes from the fact that you actually have to bang the pan against the wire rack in the middle of baking. I know it sounds strange, but it really makes a huge difference. So don’t skip this step! This is what makes them stand out from the rest!

PAN BANGING SUGAR COOKIES

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Author: Lindsay Nathanson

Servings

Ingredients

SUGAR COOKIES

1 cup unsalted butter, room temperature (227 g)
2 cups sugar, divided (400g)
1 egg
2 teaspoons vanilla extract
2 tablespoons water
2 cups flour (284 g)
1/2 teaspoon baking soda
3/4 teaspoon salt

DRIZZLE

1 1/3 cup powdered sugar (145 g)
1 1/2 tablespoons water
1 teaspoon vanilla extract
Sprinkles

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Instructions

SUGAR COOKIES

Preheat the oven to 350 degrees and prepare a baking sheet with parchment.
In a stand mixer with a paddle attachment, beat the butter and 1 1/2 cups sugar until light and fluffy.
Add eggs, vanilla and water. Mix on low until combined.
Add flour, baking soda and salt. Mix until combined.
Place remaining 1/2 cup sugar in a small bowl.
Using a medium scooper, scoop out 4 dough balls and roll them in the sugar.
Place them in the freezer for 10 minutes.
From the freezer, evenly space the cookies on the prepared baking sheet. Place in the oven and set a timer for 8 minutes.
Once you place these in the oven, you can start working on the next four balls.
When the timer goes off, the cookies should be slightly puffed up in the center. Carefully reach in (with oven mitts) and raise the pan a few inches above the baking rack. Then drop the pan back down to the baking rack. Do this twice.
Set a timer for 2 minutes. Repeat this banging process again two or three times.
Place them back in the oven for 2 - 3 more minutes, or until the edges start to turn golden. Cookies will bake 11-13 minutes total.
Repeat with the second set of frozen cookies and repeat the process with the rest of the dough

DRIZZLE

Combine the powdered sugar, vanilla extract and water. Mix until you reach glaze consistency.
Place icing in a piping bag and cut off the tip. Drizzle icing over the cookies.
Add sprinkles.