It would be sacrilegious to speak of this cookie without the inventor’s name attached. This cookie became a global sensation and is unlike any other cookie around. Read more on this by checking out the Vanilla Bean Blog. This recipe is taken straight out of Sarah’s book called The Vanilla Bean Baking Book and also appears in her latest book titled “100 Cookies.”
Turns out Sarah started baking cookies as a child but was never happy with the result as she had a certain cookie living in her imagination that she felt compelled to bring to life. And by default, she did. She unconsciously dropped a tray of cookies while removing them from the oven and was fascinated by what happened. As the pan dropped, the hot cookies spread and rippled to create a look that got Sarah’s attention. Seems like her vision started taking shape both literally and figuratively. And from that point Sarah developed a technique called “pan banging” and the world is a better place for it. So much so that the New York Times did a write up on Sarah’s chocolate chip cookies and her books became bestsellers.
Obviously she is the best person to describe this technique and it would be a shame to not check out her blog or books and learn first hand about pan banging. In order to create giant, rippled, rustic looking cookies, this method instructs that the pan of cookies be lifted and dropped a few times in the oven while baking. Each time the cookie dough puffs up, the banging motion deflates the rise and instructs the cookie to ripple out and spread. Eventually the outer ends became crisp and the inner cookie is soft and chewy. These are the largest cookies you will ever see because the rippled effect cannot be achieved with a small cookie. A large surface area is needed to create a look like something from another planet. And the taste is out of this world.
Please follow the recipe exactly as Sarah instructs. These cookies can be eaten warm but when eaten cold, straight out the fridge, it is just as heavenly.This cookie is pure perfection and there are a few pointers that must be followed. See tips below.
Tips when making this cookie….
- Use bittersweet chopped chocolate, anything from 70% cocoa.
- Avoid using chocolate chips as the look will be different vs using the recommended chopped chocolate.
- Use foil-lined baking sheets with the dull side of the foil facing up. This surface helps create a crispy, golden-brown bottom.
- The cookies must be rolled into balls and placed in the freezer for 15 minutes before baking. This prevents the cookie from spreading too quickly. If the baking tray cannot fit in the freezer, roll balls onto a parchment lined plate and freeze. Transfer onto baking tray after the 15 minute freeze.
- Don’t be alarmed to lift the tray about 10 – 12 cm from the oven rack and let it drop back onto the shelf. However weird this may feel, go with it. The tray must be gently dropped.
- Bake only 4 cookies at a time because these cookies spread so much and need a large amount of space to take shape.
Ingredients for Cookie (10 cookies)
- 284 g cake flour
- 1/2 tsp bicarbonate of soda
- 3/4 tsp salt
- 227 g unsalted butter
- 297 g granulated sugar
- 50 g brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 TB water
- 170 g bittersweet chocolate – chopped into bite-sized pieces.
Method to make Cookies
- Adjust oven rack to the middle of the oven.
- Preheat oven to 180 degrees celsius.
- Line 2 or 3 baking sheets with aluminium foil, dull side facing upwards.
- In a small bowl, measure out flour, baking soda and salt and lightly whisk to combine.
- Using a stand mixer or electric beaters, beat butter till light and fluffy.
- Add white and brown sugars and continue beating till creamy.
- Add egg, water and vanilla and beat on low to combine.
- Add flour mixture and beat on low to combine.
- Finally add chopped chocolate and give a final beat on low to evenly distribute chocolate within the cookie dough.
- Form rounds ball, each ball measuring 100g, and place on baking tray.
- Roll out 4 balls and space evenly on tray.
- Freeze tray for 15 minutes. If the tray is too big for the freezer, place balls on a plate and freeze, and transfer onto baking sheet after 15 minutes.
- Place tray of 4 cookies in the oven and let it bake for 10 minutes.
- In the meantime, roll balls out of remaining cookie dough and place in the freezer.
- Within the first 10 minutes of baking time, the cookies will rise and puff up.
- At the 10 minute mark, carefully lift tray in the oven, about 10-12 cm above the rack, and let it drop back into position.
- This pan banging motion deflates the cookie and begins the outer rippling effect.
- Repeat pan banging 2 minutes later and a few more times of the 16-18 minutes total baking time.
- With each pan bang, the cookies spread and ripple out.
- At the 16 – 18 minute mark, the outer edges of the cookies will be golden brown and the centers pale.
- Transfer baking sheet to a wire rack and let cookies completely cool before handling and lifting out of tray.
- Bake remaining cookies in the same way.
