Impress everyone with these crinkled chocolate cookies that are a triple risk of chocolate! They taste like they’re right from a bakery.Here is the best chocolate cookie dish we’ve had … hands down. It tastes like it’s from a professional bakeshop. That’s because it’s by a professional baker! These triple chocolate cookies are from our good friend Sarah Kieffer’s brand-new book 100 Cookies. We dropped some off to our brand-new neighbors and they came back with the review: “the very best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique developed by Sarah. This taste includes a triple risk of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re quite darn insane.What are pan banging cookies?You have actually most likely heard or seen pan banging cookies on the web or Instagram. What actually are they? Pan banging cookies are large cookies with perfectly crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan versus the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most stunning cookie you ever did see. It leads to a cookie that’s crispy on the outdoors and chewy on the inside.Our friend Sarah actually developed the pan banging cookie! Here’s her original dish. After great deals of copy feline recipes all over the web, the New York Times picked it up and gave her the due credit. She wrote a cookbook with a whole chapter on pan banging cookies! We’re pretty darn proud our friend is a genius (don’t let anyone else take credit for this strategy: including us!). Tips for making pan banging chocolate cookiesThese chocolate cookies are a little different from your conventional cookie: but they are well worth the time and effort. Our wheelhouse at A Couple Cooks is fresh and healthy recipes: so it’s a true treat to share a recipe who is an expert cookie baker! Here are a couple of suggestions and tricks for making these jumbo restaurant style beauties: Weighing the ingredients is constantly the most exact. If you do not have a scale, that’s ok. However weighing out the dry active ingredients is what pro’s do.They’re jumbo, so you’ll bake 4 at a time. 4 cookies fit on a flat pan because they’re so huge: and you’ll only put one tray in the oven simultaneously to get the most even bake.You’ll pan bang about 3 times in the last 6 minutes. Open the oven, get the corner of the tray with an oven mitt, then let it fall onto the rack. You’ll see the ripples start immediately. You’ll keep doing this 3 to 4 times till
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