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!

Prep time 20m

Cook time 14m

Total time 34m

Servings 10 servings

Difficulty Easy

55% Milk Chocolate Buttons (Giant) - 200g Tin

£11.00

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

1

Mix the butter and sugar together until pale and fluffy
2

Beat in the egg, then sift and stir in the flour, bicarbonate of soda and salt. Stir in the 55% Milk Chocolate Buttons
3

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!)
4

Heat oven to 160°C fan/gas 4
5

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
6

Place the tray into the oven for 8 minutes
7

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.
8

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.
9

Enjoy!