Absolutely! Here’s a Banging Chocolate Chip Cookie recipe — crisp edges, soft chewy center, gooey chocolate puddles — everything a legendary cookie should be. No chill time needed, but chilling the dough makes it next-level if you’ve got the patience.
🍪 Banging Chocolate Chip Cookies
Ingredients:
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup packed brown sugar (light or dark)
-
½ cup granulated sugar
-
2 large eggs
-
2 tsp pure vanilla extract
-
2 ½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
2 cups semisweet or dark chocolate chips/chunks
-
Optional: Flaky sea salt for topping
Instructions:
-
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Cream the butter & sugars:
-
In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
-
-
Add eggs & vanilla:
-
Beat in eggs one at a time, then stir in vanilla extract.
-
-
Mix dry ingredients:
-
In a separate bowl, whisk together flour, baking soda, and salt.
-
Gradually add to wet ingredients, mixing until just combined. Don’t overmix.
-
-
Fold in chocolate chips/chunks:
-
Use a spatula to gently fold them in. For pools of chocolate, use chopped bars or a mix of chips and chunks.
-
-
Scoop & bake:
-
Drop dough by heaping tablespoons (or use a 2–3 tbsp cookie scoop) onto prepared baking sheets, spacing 2 inches apart.
-
Optional banging technique: Halfway through baking (around minute 6), lift the tray a few inches and drop it against the oven rack. Do this 2–3 times during baking to flatten the cookie slightly and get those signature crinkly edges.
-
-
Bake for 9–11 minutes, until the edges are golden and centers still look slightly underdone.
-
Cool on the pan for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm if using.
💣 Pro Tips:
-
Chill the dough: For thicker, richer cookies, chill dough for 1 hour or overnight.
-
Mix chips: Use a combo of milk, semisweet, and dark chocolate.
-
Don’t overbake: The centers will set as they cool — underbaking slightly is the secret to gooey perfection.