Banging Chocolate Chip Cookies – both an adjective as well as a verb!

This viral & respected CC cookie recipe from Sarah Kieffer & recommended by Food52 shares an interesting cooking step that is new to me & I HAVE baked quite a few cookies, chocolate chip or otherwise. I do know about chilling or freezing batter before putting in a hot oven but this recipe has you BANG your cookie sheet to help influence the texture of your cookie!

And I found this recipe on Instagram by Sarah Gormley that also both BANGS after baking and also CHILLS before for 24 – 48 hours!! Time to start chilling & banging.

From Sarah’s book The Order of Things –

Ingredients:

1. 2 sticks salted butter, softened
2. 1/2 cup granulated sugar
3. 1 cup packed dark brown sugar
4. 1/2 cup packed light brown sugar 
5. 2 large eggs, room temperature 
6. 2 tsp. vanilla extract
7. 2 3/4 cups all-purpose flour
8. 1/4 tsp. Smallish-to-medium-grain sea salt (Maldon) for batter, more topping 
9. 1 tsp. baking soda
10. 1 1/2 tsp. baking powder
11. 2 1/4 cups semisweet chocolate chips or chunks (chunks are better, chopped up a bit for texture, but you should use one and a half 16-ounce-bags- definitely more than typically called for)

A. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until the mixture is nice and fluffy (approximately 3 minutes on medium-high-speed, seem like forever so watch the clock)
B. Add both eggs and the vanilla and beat for an additional 2 minutes 
C. Add baking soda, baking powder, a bit of salt, and flour until cookie batter is fully incorporated. Finally, add chocolate pieces and mix until well distributed. 
D. Chill dough for 24-48 hours if you want them to be the best cookies ever. 
E. The cookie batter will be somewhat thick and quite sticky, so use your hands to plop balls of dough onto a baking sheet lined with parchment paper. I prefer dough balls slightly larger than a quarter (8 per sheet)
F. Sprinkle some sea salt over them before they go in the oven
G. Bake for 10-11 minutes, until the edges are golden brown but the center is still light and puffy.
H. Remove from heat, slam down (hard, like SLAM them) to flatten out a bit 
I. Transfer cookies to a room-temperature, nonporous surface to cool for at least 3-5 minutes before serving 
J. You can reuse the parchment paper – just brush off the excess salt