This recipe originally appeared in Bake From Scratch Vol 3, along with several other cookies recipes I contributed, and now is in the new Bake From Scratch Cookie Collection.
And there’s an entire chapter of Pan-banging cookie recipes in my cookbook, 100 Cookies!
These cookies have the crisp, ripply edges and gooey, chocolate center my original recipe is known for, along with a tiny hit of molasses and some ground espresso. If you make them, please let me know!
You can tag me on Instagram, or tag #panbanging or #bangonapan (or, of course, leave a comment here if you aren’t on social media!).
Pan-banging Cookies with Espresso and Chocolate
Servings: 10 cookies
These chocolate and espresso laced cookies have crisp, ripply edges and gooey, chocolate center, made using my signature pan-banging cookie method!
- 1 3/4 cup [249g] all-purpose flour
- 1 tablespoon 6g ground espresso
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons [170g] unsalted butter room temperature
- 1 1/2 cups [300g] granulated sugar
- 2 tablespoons [42g] mild molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 ounces [113g] bittersweet or semisweet chocolate chopped into bite-sized pieces
- Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up.
- In a medium bowl, whisk together the flour, espresso, salt, and baking soda.
- In the bowl of a stand mixer fitted with a paddle, beat the butter at medium speed until creamy, about 1 minute. Add the sugar, and beat until fluffy, 2 to 3 minutes. With the mixer on low, add the molasses, egg, and vanilla, beating to combine. Add the flour, and beat on low until combined. Using a spatula, make sure the molasses is completely combined into the dough and that the dough is uniform in color.
- Add the chocolate, and stir to combine. Shape the dough into 3 ounce [85g] balls. Place 4 balls an equal distance apart on on the prepared pans.
- Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down.
- After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3 or 4 more times to create ridges around the edge of the cookie. Bake 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Pan-Banging Molasses Espresso Cookies with Chocolate first printed in From Bake From Scratch Vol. 3.
JulietMonday, January 16, 2023 at 3:16 pm
I’m having a major problem. I’ve made these for years now and they’ve came out great. Recently when I make them after the initial 8 min bake they are already very puffed and structured. They look more like a cake cookie or muffin top. I thought maybe it was my flour because I was using a locally milled flour. So I purchased kind Arthur and had the same results. I tested my baking soda to make sure I hadn’t mixed that up… I’m not sure what could be wrong. I’ve double checked the recipe x10. Could it be the butter? Or the dough temp? It’s really irritating to have these work for you for so long then wham they don’t work quite right.
AmyTuesday, December 6, 2022 at 8:57 pm
This might be the best cookie I have ever tasted.
PaciaTuesday, November 8, 2022 at 1:35 pm
Any suggestions on oven temp and cook time if I wanted to make these as not pan banging? I’m like to make them for a larger crowd and, therefore, make them smaller and just keep the process simpler. Thanks.
Joelle BradleyWednesday, March 9, 2022 at 10:21 pm
Molasses seems so fuddy duddy, but these are the furthest thing from it. I did not get super ripples on my batch, so I will just need to try then again
YoFriday, November 5, 2021 at 8:41 am
KateTuesday, November 2, 2021 at 6:45 pm
These are absolutely delicious. The espresso and molasses flavors make this taste like a really special chocolate chip cookie. I brought them in to work and made several coworkers very happy!
Janell BradyMonday, August 23, 2021 at 10:32 am
The molasses and express give these cookies extra flavor
that is great. Love this recipe
JennFriday, August 20, 2021 at 5:04 pm
I need help. These cookies taste amazing. Mine came out super flat, though. I bake a lotcso I am perplexed as to why they are so flat. I think I may have slammed them too much per for slamming sessions. Does anyone have any idea?
EileenSaturday, June 19, 2021 at 11:32 am
Oh my, these are absolutely the best cookies! I love all things espresso and chocolate, so this was so perfect!! Thank you for this delicious recipe!
SnehaWednesday, December 23, 2020 at 3:34 pm
What is mild molasses? What brand of molasses would you buy? Thank you!
ZofiaWednesday, December 16, 2020 at 8:26 am
Hi! I LOVE these. Can I make them smaller? If so, how would I adjust the size/baking time? Thanks!
NicSaturday, July 11, 2020 at 7:22 am
Greetings from a fellow Minnesotan – I just noticed that this recipe skips the chill-the-dough step, Just double-checking as I know that is an important part of the original recipe (which I made & we loved, especially chilled). Thanks!
BrittaMonday, March 23, 2020 at 11:36 pm
I love all of your recipes but just tried making these and they taste AMAZING! I’m wondering what you suggest for storing them to keep the best?
SusanTuesday, January 28, 2020 at 5:02 pm
Note that the metric measurements are off: if 1 3/4 cups of flour =249g, then 1 1/2 cups sugar cannot = 300g.
SarahTuesday, January 28, 2020 at 5:05 pm
The measurements are correct! Sugar and flour measure differently – sugar is heavier than flour, and and so a cup of sugar = 198g where a cup of flour = 142g.
AlbertMonday, October 21, 2019 at 12:35 pm
These cookies are out of this world!! I’m not much of a baker, but gave this recipe a try after seeing it on GMA. Holy Sh**! The cookies were IMPRESSIVE and came out better than what I can buy at a high end bakery in LA. I’ve never baked something this legit, thank you!
Sharing crunchySunday, September 29, 2019 at 2:10 am
I love these cookies. Superb recipe.
FloranetThursday, September 5, 2019 at 4:49 am
This is one of the best blogs I have read on this topic.
LoriThursday, June 27, 2019 at 7:03 pm
What type of AP flour do you use? King Arthur ( higher protein) or Gold Medal (lower protein)? I ask because I recently made one of my favorite cookie recipe with KA and the results were different than when I use GM. Thanks!
RitaTuesday, June 25, 2019 at 10:47 am
What do I do with the recipe to leave out the chocolate?
DianeSaturday, June 8, 2019 at 2:20 pm
I’ll definitely try these. Today, I just made the Granola Chocolate Pecan cookies from your cookbook and they are amazing! I’m going to be a hit with these. Oh, and the cookie dough is so darn good even before they’re baked! So delighted I have the cookbook.
CassieThursday, June 6, 2019 at 10:33 am
Can you use instant espresso powder? Thanks!
JulieDFriday, August 16, 2019 at 9:28 am
I was going to ask this same question! Thank you!
Jennine QuiringThursday, September 26, 2019 at 10:48 am
What a fun recipe. I usually bake in the middle of the night, but would have to bake in the afternoon because my 6 lb Pomeranian would not understand the banging at night. What dice do these cookies turn out to be. Also did not see an answer to the question about the lady asked about the difference between Gold Metal and King Arthur flour. I had not heard that before. I am partial to King Arthur. Products, especially since two months ago I won the King Arthur gluten free contest at the California State Fair