Pan Banging Chocolate Chip Cookie

Sarah Kieffer from Vanilla Bean Blog invented this cookie and it’s worth it

Ingredients:

2 cups of all-purpose flour

½ tsp baking soda

¾ tsp salt

2 sticks unsalted butter, room temperature

1 ½ cups granulated sugar

¼ cup packed brown sugar

1 large egg

1 ½ tsp pure vanilla extract

2 Tbl water

6 oz bittersweet chocolate, chopped into bite size pieces (note-that chopped chocolate spreads much better than chocolate chips)

Vanilla Bean Salt, for sprinkling

Directions:

Preheat oven to 350 degrees and line sheet pans with foil. (foil makes the cookie spread better & crispier)

Mix together in a bowl flour, baking soda and salt

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy.

On medium speed add the sugars and beat until fluffy, 2 to 3 minutes.

Add the egg, water and vanilla and beat until combined. Add the dry ingredients and mix until combined. add the chocolate and mix on low into the batter.

Form the cookies into 10 equal size balls they will be a heaping 1/3 cup. Place 4 cookies onto a large parchment lined baking sheet and freeze for 15 minutes, this helps the cookies from spreading too much. Bake the cookies for 10 minutes then lift the sheet out of the oven and bang on the counter a good 4 inches above and then drop back, causing cookies to collapse. Repeat every two minutes until the cookies are golden brown around the outside but still a little pale in the middle. This can take 3-4 times depending on your oven. Sprinkle with vanilla  bean salt and allow to cool completely before removing from the rack. Repeat the process with remaining cookies.