Joshua Weissman's Pan-Bang Chocolate Chip Cookies
"Joshua Weissman's favorite chocolate chip cookies featuring dark brown sugar, melted butter, 70% dark chocolate chunks, and the ripple-creating pan-bang technique."
Instructions
8 Steps- 1Step 1
In a medium bowl, whisk together melted butter, dark brown sugar, white sugar, and kosher salt until a smooth paste forms.
- 2Step 2
Add the whole egg, egg yolk, and vanilla extract; whisk vigorously until glossy and ribbons hold from the whisk.
- 3Step 3
Fold in all-purpose flour and baking soda with a rubber spatula just until combined.
- 4Step 4
Fold in chopped dark chocolate chunks.
- 5Step 5
Portion dough into large balls (about 3.5 oz / 100g each) and chill in the refrigerator for at least 30 minutes (or overnight).
- 6Step 6
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 7Step 7
Bake for 10 minutes, then open the oven and lift the sheet pan 4 inches and let it drop (pan-bang) against the rack to create ripples. Repeat every 2 minutes for 4 to 6 more minutes.
- 8Step 8
Cool on sheet for 5 minutes, then transfer to a wire rack.
Watch Along with Joshua Weissman
Follow along with the original step-by-step video.
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