Pan Banging Chocolate Chunk Sea Salt Cookies
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 16 Tablespoons salted butter, room temperature
  • 1½ cups granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 egg
  • 1½ tsp. vanilla extract
  • 2 T. water
  • 4-5 ounces semisweet chocolate, chopped into ½ inch pieces (original calls for 6 ounces so if you like a lot of chocolate add the full 6 ounces)
  • coarse sea salt, for sprinkling
  1. Preheat oven to 350°F.
  2. Line cookie sheets with parchment (or foil dull side up)
  3. Beat butter until creamy.
  4. Add sugars and beat fluffy.
  5. Add egg, vanilla, and water and mix.
  6. Add flour on low and baking soda/salt.
  7. Fold in the chocolate pieces.
  8. Weigh out balls of cookie dough to 3½ ounces each!
  9. Freeze individually and then store in ziploc freezer bags until ready to bake.
  10. Once ready to bake, preheat oven to 350 and freeze cookie sheet 15 mins.
  11. Line sheet with parchment or foil (dull side up)
  12. Place 3 cookies on sheet and bake 10 mins.
  13. Open oven and bang pan a few times on rack!
  14. Cook 2 more minutes and repeat the banging.
  15. Do this every 2 minutes until baked.
  16. Mine took 18-20 minutes total baking time.
  17. The edges should be brown and center slightly underbaked looking but it will finish baking as it cools.
  18. Sprinkle with sea salt if desired as soon as they come out of the oven!
  19. Cool completely on pan and then remove!
Recipe by Hugs and Cookies XOXO at