Every once in a while, you land on a recipe you just have to share. For me it is a chocolate chip recipe that has yet to fail me and gets better each time I make it. Mike and I were watching an episode on Zoe Bakes where she made chocolate chip cookies, and I knew right then I had to make them. Why you ask, because she flattened them using a bang technique during the baking process, which creates ripples in the cookie.
These cookies are delightful…they have a crispy edge and a chewy middle. They are made using butter and shortening. Butter gives cookies a rich, creamy flavor while shortening produces a cookie that will rise and hold its shape during baking. As to sugar… well, white sugar adds the crispness and brown sugar gives the cookie a wonderful butterscotch flavor when baked.
Since I have made these cookie multiple, multiple times, I have now made a few changes to the recipe which I am including in the tips. However, the recipe I provide is according to Zoe Bakes.
Tips:
I have reduced the oven temperature to 350 degrees (F). I felt the cookies were over-browning. I also reduced the time they are in the oven… I do the bang process after 8 minutes, usually tapping the pan 2 times, and then add on 2 – 3 minutes to finish baking the cookies. I also weigh all ingredients
I use lard rather than shortening… it’s a healthier option, contains less trans-fat than shortening, and lard will give the cookies a savory note adding a nice complexity and depth to the cookies. It is a 1:1 replacement.
My preferred choice for butter is Kerrygold Pure Irish Butter.
I have also switched to using a Brown Coconut Sugar. It adds a nice caramel taste to the cookies and is a 1:1 replacement for brown sugar. It is also unrefined and low glycemic. Again, another healthier option.
I also reduced the amount of chocolate I use 6 ounces rather than 12 ounces. I find that it adds enough chocolate taste to the cookie and doesn’t overwhelm. My preferred brand of chocolate is Guittard Bittersweet. Hope you enjoy banging these cookies…it is fun to watch the rippling effect.
From my kitchen to yours, enjoy and bon appétit!
Chocolate Chip Bang Cookies
Equipment
- Cookie Scoop optional
- Kitchen Scale optional
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flower (320g)
- 1 1/4 tsp Baking soda
- 1 1/2 tsp Salt
- 12 oz Bittersweet chocolate (340g) chopped
- 1 oz Flaky sea salt (optional for garnishing)
Wet Ingredients
- 3/4 cup Unsalted butter (170g) *room temperature
- 1/4 cup Shortening (57g)
- 1 cup White sugar (200g)
- 1 cup Brown sugar (220g) packed
- 1 1/2 tsp Vanilla extract
- 2 Eggs *room temperature
Instructions
- Preheat oven to 375 degrees (F). Bake time: 12 – 15 minutes.
- Line 2 cookie sheet pans with parchment paper.
- In a small bowl, mix your flour, baking soda, and salt, set aside.
- In your stand mixer, combine butter with shortening until creamy.
- Add in the sugars (white and brown) and cream on a low speed. Do not over-beat.
- Add in vanilla and cream until just incorporated.
- Then add in room temperature eggs to the butter and sugar mixture. Once incorporated, scrap the bowl.
- Now add in the dry ingredients... flour, baking soda, and kosher salt and mix but do not over mix.
- Finally, add in the chopped bittersweet chocolate just until incorporated.
- Using a medium sized cookie scoop (1.5 - 2” diameter), scoop cookie dough, one cookie at a time into round balls and place on one of the parchment lined cookie sheet pans. Scoop until you have made all the cookies. Place these cookies into the refrigerator so the flavors can marry.
- Place five of those cookies onto the second parchment lined pan and place into the oven. After the cookies have been in the oven for 9 minutes, using oven mitts grab one or both sides of the pan and lift and give it a solid bang.
- Close the oven and finish baking the cookies. Time remaining should be 3 – 4 minutes, depending on your oven.
- Remove from oven, let cool on the pan for a few minutes, sprinkle with flaky sea salt, and then remove cookies and place on a cooling rack.
- Remove five more cookies from the refrigerator and bake accordingly until all cookies are baked.
