Lifting and dropping the sheet pan mid-bake is also known as the pan-banging method. It creates cookies with dramatic ripples of crisp, lacy edges with a soft, gooey center.
Room temperature butter and eggs ensure proper creaming, structure, and even baking. Chop a semisweet bar into mixed-size pieces, and press a few extra chunks on top for those glossy puddles.
Line sheets with aluminum foil dull side up, use big 3 1⁄4-ounce frozen dough balls, then bang the pan every 2 minutes for 16 to 18 minutes total for the best result.
Chocolate chip cookies are an American classic, but every so often, a technique comes along that changes the way we bake and eat them. Enter the pan-banging method, a playful, almost theatrical process that transforms ordinary cookies into rippled showpieces. Popularized by baker Sarah Kieffer, the technique involves lifting and dropping the cookie sheet mid-bake, causing the dough to collapse and spread into dramatic, caramelized waves. The result is a cookie with crisp, lacy edges and a soft, gooey middle.
This recipe takes that method and makes it approachable for the home baker. With a simple dough featuring brown sugar, vanilla, and semisweet chocolate, the flavors remain true to the chocolate chip cookie we all know and love. But the size and texture set these apart. Each cookie is substantial and studded with pools of melty chocolate that look straight out of a bakery case.
Even better, these cookies are fun to make. The pan-banging step invites interaction, and kids in particular love helping with the noisy theatrics. Beyond the show, though, this method genuinely improves the bake, creating an impressive cookie that balances caramelized flavor, soft chew, and salty-sweet contrast. Whether you’re making them for a special occasion or just to treat yourself, pan-banging chocolate chip cookies promise a rewarding (and delicious) return on effort.
Why room temperature ingredients?
Room temperature ingredients are the key to better baking because they blend more smoothly and evenly. Softened butter creams properly with sugar, creating tiny air pockets that give cookies lift and tender texture. Eggs at room temperature incorporate more easily into the batter, preventing curdling and helping doughs and batters emulsify. This results in consistent structure, even baking, and better rise. Cold ingredients, by contrast, can cause uneven textures, dense results, or pockets of unincorporated fat and liquid.
The easiest way to chop chocolate
The best way to chop a chocolate bar for cookies is with a sharp chef’s knife on a sturdy cutting board. Hold the bar firmly and slice it into strips, then rotate and chop into crosswise chunks. Aim for a mix of sizes. Larger shards will melt into glossy puddles and smaller bits will disperse evenly throughout the dough. Avoid chopping too finely as powdery crumbs can muddy the dough. Uneven, rustic pieces create the ideal texture and chocolate distribution.
Notes from the Food & Wine Test Kitchen
Using aluminum foil dull side up gives slightly more controlled spread than parchment or foil shiny side up.
For the most even cookies, weigh dough portions with a kitchen scale.
Pressing extra chocolate chunks into the tops of dough balls before baking guarantees those bakery-style puddles of chocolate.
This recipe was developed by Tricia Manzanero Stuedeman; the text was written by Breana Killeen.
Dining and Cooking