We’re here to help you discover the secrets of making the famous crispy, pan-banging chocolate chip cookies! These cookies have a delightful balance of crispiness around the edges and soft, gooey goodness in the center. But what truly makes them irresistible is the abundance of rich chocolate in every decadent bite!

What makes these cookies special is that as they bake, the edges become beautifully crisp while the center remains delightfully soft and oozing with melted chocolate. It’s a texture and flavor experience that will have you reaching for more.

Whether you’re a seasoned baker looking for a new twist on a classic or a cookie enthusiast eager to try something new and extraordinary, these pan-banging chocolate chip cookies are sure to become a favorite in your baking repertoire!

A hand lifting a banging chocolate chip cookie off a stack of cookies.

What Are Pan-Banging Cookies? 

Pan-banging cookies are a type of cookie invented by Sarah Kieffer of The Vanilla Bean Blog. It is a type of cookie recipe that involves banging or tapping the pan every few minutes as the cookies bake. 

As a result, the cookies develop ripples around the edges. Once finished, they have crisp edges and a soft, gooey center. It’s the best of both worlds! 

The Best Ingredients for Pan-Banging Chocolate Chip Cookies

The key to creating the best gooey, crispy chocolate chip cookies is to use high-quality ingredients. Here’s an overview of what you need: 

  • Flour – All-purpose flour forms the base of the cookie dough. 
  • Butter – Use unsalted butter to add a rich flavor and contribute to the tender texture of the cookies.  
  • Sugar – A combination of granulated sugar and light brown sugar to sweeten the cookie dough while keeping the cookies soft and chewy. 
  • Eggs – Whole eggs and egg yolks are used to add a rich flavor and give the cookies structure, helping them hold their shape. 
  • Baking Essentials – Baking soda, salt, pure vanilla extract, and water are essential to creating the best cookies. 
  • Chocolate – Use high-quality, semi-sweet chocolate chopped into uneven chunks.
  • Flakey Sea Salt – Flakey sea salt is used as a garnish, enhancing the sweetness of the cookies. 

Optional Mix-Ins

As with most recipes, you can feel free to add in an extra ingredient or two. Just keep in mind that including too many mix-ins prevents the dough from spreading as it should. If that happens, your cookies won’t develop the crisp edges this technique was made to create! 

  • Chopped Nuts (almonds, pecans, pistachios, etc.)
  • Toffee Bits
  • Chocolate Chips
  • Coconut Flakes
  • Cookie Pieces

Discover the Best Technique for Crispy Chocolate Chip Cookies

Before you begin, adjust an oven rack to the middle position. Then, preheat your oven, and line three baking sheets with parchment paper or silicone baking mats

  1. Combine the dry ingredients. Whisk the flour, baking soda, and salt in a small bowl. 
  2. Cream the butter and sugar. Beat the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and brown sugar. Beat on medium-high speed until light and fluffy. 
  3. Add the wet ingredients. In the same bowl, add the egg, egg yolk, vanilla, and water. Mix on low speed just until combined. 
  4. Incorporate the chocolate. Stir in the chopped chocolate chunks, distributing them evenly throughout the dough.
  5. Shape the cookies. Divide the dough into equal-sized balls, and arrange them on the prepared baking sheets. 
  6. Bake. Transfer one of the cookie dough balls to the freezer. Then, place one of the cookie sheets in the oven, and bake until the cookies are slightly puffy in the center. 
  7. Bang. Carefully lift the side of the baking sheet, and gently drop it back down against the oven rack. Repeat a few times, creating wrinkles around the edges of the cookies. 
  8. Bake again. Continue to bake until the cookies are golden brown around the edges but the centers are still soft and slightly undercooked. 
  9. Cool. Allow the pan-banging cookies to cool on the baking sheet slightly. Then, transfer them to a wire rack to cool completely. 
  10. Repeat. Repeat the process, baking the remaining cookies on the other baking sheets. 
  11. Garnish. Sprinkle flakey sea salt on top of all the cookies. Enjoy! 
A stack of six pan banging chocolate chip cookies.

Baking Tips

  • Allow the Ingredients to Come to Room Temperature. Before you begin, let the butter and eggs come to room temperature. This allows for easy mixing! 
  • Avoid Overmixing. Combine the ingredients just until the cookie dough is smooth and no streaks remain. 
  • Space Out the Cookies. Portion the dough into roughly ⅓ cup sized balls. Arrange four cookie dough balls on a baking sheet at a time, leaving space all around each cookie. 
  • Cool the Cookies. Let the cookies cool completely before serving. This helps them set and hold together. 

Why Are My Cookies Greasy? 

The bottoms of the cookies may be greasier than other varieties because of all the butter. It’s part of what makes the cookies so decadent and rich and doesn’t mean you did anything wrong! 

Why Won’t My Pan-Banging Cookies Crinkle? 

If your cookie edges don’t wrinkle, it’s likely because the flour used has a high protein content. Experiment with different brands to find what you like best! 

Why Are the Bottoms of My Cookies Burning? 

Make sure to combine the dough well. Also, allow plenty of time for the oven to preheat. 

Does This Technique Work with Other Cookies? 

It depends on the type of cookie! It will probably work with thinner, crispier cookies. However, it does not work with cookies that are meant to be thick and chewy. 

More Drool-Worthy Chocolate Chip Cookie Recipes

If you’re as crazy about chocolate chip cookies as we are, take a look at some of our other ooey-gooey, chocolatey cookie recipes!

Pan-Banging Chocolate Chip Cookies

5 from 6 votes
Author: Food Dolls
Servings: 12 cookies
Prep: 10 minutes
Cook: 16 minutes
Chill Time: 15 minutes
Total: 41 minutes
Make easy pan-banging chocolate chip cookies for bakery-worthy cookies with crisp edges, soft centers, and gooey chocolate in every bite!


  • 2 cups all-purpose flour fluffed then leveled
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons water
  • 8 ounces semi-sweet chocolate chopped into bite-size pieces averaging 1/2 inch with some smaller and some larger
  • flakey sea salt for garnish


  • Adjust an oven rack to the middle position. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 3 baking sheets with parchment paper or silicone baking mats.
  • In a small bowl, whisk together the flour, baking soda, and salt.
    2 cups all-purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon salt
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the granulated sugar and brown sugar, and beat on medium-high speed until light and fluffy, about 2-3 minutes.
    1 cup (2 sticks) unsalted butter, room temperature, 1 1/2 cups granulated sugar, 1/3 cup packed light brown sugar
  • Add the egg, egg yolk, vanilla extract, and water to the butter-sugar mixture, and mix on low speed until combined.
    1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract, 2 Tablespoons water
  • Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined.
  • Stir in the chopped chocolate chunks until evenly distributed throughout the dough.
    8 ounces semi-sweet chocolate
  • Form the dough into 3 1/2-ounce balls (about a heaping 1/3 cup each) and place them on the prepared baking sheets, spaced evenly apart. Place 4 balls on each baking sheet.
  • Transfer the baking sheets with the dough balls to the freezer and chill for at least 15 minutes before baking.
  • Place one chilled baking sheet in the preheated oven and bake for 10 minutes, until the cookies are puffed slightly in the center.
  • Carefully lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Repeat this lifting and dropping process a few times to create ridges around the edge of the cookie.
  • Bake for a total of 14-16 minutes, until the edges are golden brown but the centers are still soft and slightly undercooked.
  • Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Repeat the baking process with the remaining chilled dough balls on the other baking sheets.
  • Sprinkle with flakey sea salt.
    flakey sea salt for garnish


*This recipe was inspired by and adapted from Sarah Keifer’s famous Pan Banging cookies


Serving: 1serving | Calories: 476kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 347mg | Potassium: 173mg | Fiber: 2g | Sugar: 38g | Vitamin A: 613IU | Calcium: 38mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 6 votes (5 ratings without comment)

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    1. We haven’t tested it, but it should work. You’ll likely just need to adjust the baking time. 😊

      Alia & Radwa