Chocolate Chip Pan-Bang Cookies

We’ve combined our test kitchen series with the popular pan-bang technique we have seen whipping across social media. Our cookie dough is fermented for 1 week (although baking straight away is perfectly fine), resulting in an exceptionally chewy texture and a deliciously subtle sweetness!

• INGREDIENTS

  • 230g unsalted butter (at room temperature
  • 350g light soft brown sugar
  • 100g 55% Milk Chocolate Buttons
  • 1 large free-range egg
  • 280g plain flour
  • ½ tsp bicarbonate of soda
  • ¾ tsp sea salt

• METHOD

  • Mix the butter and sugar together until pale and fluffy

  • Beat in the egg, then sift and stir in the flour, bicarbonate of soda and salt. Stir in the 55% Milk Chocolate Buttons

  • Tip the dough out onto a work surface with cling film on it and roll into a 3cm thick log. Place into the fridge to ferment for 1 week (or overnight if you're in a rush!)

  • Heat oven to 160°C fan/gas 4

  • Remove from the freezer and slice the log into 10-12 discs and put 3 of them on a baking tray lined with baking paper, leaving plenty of room around each one

  • Place the tray into the oven for 8 minutes

  • After 8 minutes in the oven, the discs should have spread outwards and puffed up a little. Remove the tray and bang it down sharply on the counter, which will cause the dough to spread outwards even more, creating a ripple effect to give the cookies that crinkly, chewy texture.

  • Put the tray back in the oven for 3 minutes, then remove and bang the tray again. Return for a final 3 minutes, then remove and let the cookies cool on a wire rack while you bake the rest of them in batches.

  • Enjoy!