Sarah Kieffer is known for her signature pan-banging cookie method. You've probably heard of tapping a cookie sheet either before or after baking in order to get cookies to spread out more. But for these, Sarah asserts that dropping the pan in the oven several times during the baking process ensures a crisp rippled outer edge with a gooey center. Not to mention, these cookies end up huge in size, like the ones you find in fancy bakeries! Your neighbors may hate you, but if you share a cookie or two with them, I think they'll forgive you! Find these recipes (and more!) in her 100 Cookies cookbook. Don't forget to check out my other posts in my #CookTheBook series!
#79: Pan-Banging Chocolate Chip Cookies
If you're going to make massive pan-banging cookies, you've got to trade in your measly old chocolate chips for glorious chocolate chunk pieces. Thanks to my go-to Ghirardelli bittersweet and semisweet chocolate baking bars, these cookies look a bit more grand, and I just can't get over that glistening, ever-so-slightly melty, chocolate sheen.
#86: Pan-Banging Ginger Molasses Cookies
There's something so satisfying about the deep ripples in this ginger molasses pan-banging cookie. The warm spices highlighted in this cookie are particularly perfect for blustery winter weekends with friends, which is exactly what I made this batch for. These were best when warmed up - I found 10-20 seconds in the microwave to be the sweet spot for these!
#87: Pan-Banging Snickerdoodles
These were actually the first set of pan-banging cookies I made, back in 2021. Snickerdoodles are always a crowd favorite, so I boxed these up for a friend's housewarming party. Look at how big these cookies are - hand for size comparison! Big Mms for these big cookies!
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