Peppermint Chocolate Chunk Pan-Banging Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10 cookies
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp milk, room temperature
  • 2 cups all-purpose flour, spooned and leveled
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup chopped 72% dark chocolate
  • ⅓ cup crushed candy canes
  • flaky sea salt, optional
Instructions
  1. Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper and set aside. Whisk the flour, baking soda, and salt in a bowl.
  2. Cream the butter and sugars in a stand mixer on medium speed for 3 minutes. Add the egg, making sure to fully incorporate. Next beat in the milk and vanilla. Stop the mixer and pour in the dry ingredients. Mix on low speed until a few flour streaks remain. Fold in the chocolate and candy canes, mixing until just incorporated and no flour streaks remain.
  3. Scoop scant a ⅓ cup of dough onto prepared pans, putting 4 on a tray. Freeze the first pan for 15 minutes. A few minutes into the first bake, put the next pan into the freezer, until you've used all of the dough.
  4. Bake on the middle rack for 10 minutes. Lift the pan a few inches and bang it down a few times, so that the cookies deflate. Bake for 2 more minutes and repeat the banging. Repeat this pan-banging process until they've baked a total of 16-18 minutes. Give one final bang, then let the cookies cool completely on the pan. The edges will be set and the centers soft. Sprinkle with flaky sea salt while still warm.
  5. Store layered between wax paper in an airtight container at room temperature for 4 days or in the freezer.
Notes
*These cookies spread a lot, so make sure to leave enough space between each one on the pan. I found that 4 is the most that can fit on a standard sheet pan.
Recipe by Lenses and Lentils at https://lensesandlentils.com/peppermint-chocolate-chunk-pan-banging-cookies/