Pan Banging Chocolate Chunk Cookies

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These Pan Banging Chocolate Chunk Cookies have crisp, rippled edges and soft, gooey centers with melty chocolate in every bite.

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They're easy to make at home, but look like they came straight from a bakery!

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To make, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

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In a bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

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Add the egg, egg yolk, vanilla, and water. Mix until smooth and fully combined, again scraping down the sides of the bowl as needed.

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Add the dry ingredients to the wet ingredients and mix just a few times, the flour won’t be fully incorporated yet.

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Fold in the chopped chocolate.

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Scoop the dough into large balls and place on a large plate or a small baking sheet that will fit in the freezer. Freeze for 15-30 minutes.

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During this time, preheat the oven to 350°F. Place 4 cookies per baking sheet.

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Bake for 8 minutes, then Remove the pan from the oven, lift the pan a few inches, and bang it firmly on the counter.

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Return to the oven for 3 minutes. Remove and bang again.

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Bake another 2-3 minutes (total bake time should be around 14-16 minutes).Final bang! That's it! The cookies will look rippled with golden edges and soft centers.

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Sprinkle with flaky sea salt. Cool on the pan for ~2-3 minutes, then carefully transfer the cookies to a cooling rack.

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ENJOY THE BEST COOKIE EVERR!!

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For full recipe, instructions, helpful tips and more swipe up or visit the blog!

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