Comments on: pan-banging chocolate chip cookies

By: KT

KT — Sat, 26 Sep 2026 04:14:48 +0000

I halved the recipe and got 5 big cookies. I think I’ll stick to the blue scoop next time. I did green, but it wasn’t big enough. Lol. Delicious! I prefer more brown sugar ratio to white sugar (I understand why the ratios are the way they are in this one though) in mine, but this ain’t bad.

By: Tatiana

Tatiana — Sun, 10 May 2026 22:04:02 +0000

These are delicious and less complicated than it seems. I have been looking for a thin crispy cookie recipe for ages, the crunchy edges are always my favorite part. I made so many errors during baking and they still turned out perfect. I use king Arthur flour (much higher protein content), I only had chocolate chips so I chopped them roughly with a chefs knife before adding, I kept getting distracted during the baking, left them in the freezer too long, I slammed the cookie tray sometimes too early/too late, for one tray I only slammed them once – they still turned out fantastic. I used a large ice cream scoop to drop them and I weighed the dough balls (they ranged from ~80-105g each), and all sizes still spread out great. I forgot to add salt in the recipe, so I sprinkled them generously with flaky salt when they came out of the oven – It was delicious!! 10/10 I found my cookie recipe finally! They are somehow even better the next day, they keep their crisp and get chewy in the middle – I keep snacking on them.

By: Jake

Jake — Wed, 29 Apr 2026 15:32:37 +0000

Hey Sarah – Have you ever tested the recipe with one extra egg yolk and if so, what was the outcome? Really curious if that would give a chewier center while keeping that rippled crunchy edge. (I’ll admit I almost only eat the edges of these cookies and let the spouse have the centers. They’re THAT good so, thank you for your incredibly kind generosity in sharing your recipe and technique!!

By: madeline

madeline — Sat, 04 Apr 2026 14:43:58 +0000

In reply to What?.

these cookies are life changing! so versatile and delicious! thank you for sharing!!

By: Jennie

Jennie — Tue, 17 Mar 2026 03:29:45 +0000

In reply to What?.

So do the cookies go in frozen or thawed. Q and A #7 say one thing and the directions on the recipe say another. Could you please correct whichever one is wrong. It’s one or the other.

By: What?

What? — Thu, 26 Feb 2026 03:40:45 +0000

Im confused. Why does the recipe say to freeze for 15 mins before baking. But in the Q&A, it says refrigerated dough needs to be brought to room temperature before baking?

By: flour

flour — Wed, 25 Feb 2026 14:49:40 +0000

Couldn’t get ridges, but these still came out great. I fiddled a little with the sugar – 1/2 cup brown, 1 cup refined, took out 2-3 tbsp. Perfect chew and sweetness.

For the ridges: I noticed my cookies didnt puff up anymore after the 2nd bang, so there was nothing to work with. Is this still a flour problem, or could it be something else?

By: Jp

Jp — Wed, 11 Feb 2026 23:57:32 +0000

This is my fave chocolate chip..so smart of u, adding water.

By: Diane

Diane — Sat, 07 Feb 2026 15:20:09 +0000

These are fabulous cookies! I made them to bring to my sister’s as dessert and everyone Lost. Their. Minds! I was told these were the best chocolate chip cookies any of them had ever had. I was begged to make them again. I found if I tried to do 4, or even 3 balls of dough per sheet, they ran into each other. 2 cookies per sheet made them perfect and kept them round. This makes for slow going but they are so delicious it’s worth it. I do add a few flakes of Malden sea salt on top as soon as they come out of the oven and all but one person liked that addition. Otherwise, I follow the recipe to the letter including using the dull side up foil. We have named these cookies Bang Bangs!

By: Carrie Smith

Carrie Smith — Mon, 02 Feb 2026 23:01:16 +0000

So yummy! Will be my go to recipe for chocolate chip cookies