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Pan Banging Chocolate Chunk Sea Salt Cookies

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Ingredients
  

  • 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 1/2 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

Instructions
 

  • Preheat oven to 350°F.
  • Line cookie sheets with parchment (or foil dull side up)
  • Beat butter until creamy.
  • Add sugars and beat fluffy.
  • Add egg, vanilla, and water and mix.
  • Add flour on low and baking soda/salt.
  • Fold in the chocolate pieces.
  • Weigh out balls of cookie dough to 3 1/2 ounces each!
  • Freeze individually and then store in ziploc freezer bags until ready to bake.
  • Once ready to bake, preheat oven to 350 and freeze cookie sheet 15 mins.
  • Line sheet with parchment or foil (dull side up)
  • Place 3 cookies on sheet and bake 10 mins.
  • Open oven and bang pan a few times on rack!
  • Cook 2 more minutes and repeat the banging.
  • Do this every 2 minutes until baked.
  • Mine took 18-20 minutes total baking time.
  • The edges should be brown and center slightly underbaked looking but it will finish baking as it cools.
  • Sprinkle with sea salt if desired as soon as they come out of the oven!
  • Cool completely on pan and then remove!