Jump to recipe
The original and famous Pan-Banging Chocolate Chip Cookies, created by Sarah Kieffer, this is her delicious twist on the original recipe. I can’t take credit for this masterpiece and ingenious way of making crispy edge/chewy-centered cookies! I don’t mess with perfection, and this is a perfect recipe.
Pan-Banging Molasses Espresso Cookies with Chocolate Chunks
1 hour, 20 minutes
I don’t mess with perfection, and this is a perfect recipe.
The original and famous Pan-Banging Chocolate Chip Cookies, created by Sarah Kieffer, this is her delicious twist on the original recipe. I can’t take credit for this masterpiece and ingenious way of making crispy edge/chewy-centered cookies!
- Stand mixer with a paddle attachment
- large cookie scoop/ice cream scoop, or another way of getting the same size/shape for each cookie.
- 3 large cookie sheets/baking sheets
- enough foil to cover all three baking sheets
- ¾ cup (170 grams) unsalted butter, softened
- 1½ cups (300 grams) granulated sugar
- 2 tablespoons (42 grams) mild molasses
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ¾ teaspoon (2.25 grams) fine sea salt
- 1 tablespoon (6 grams) ground espresso
- ½ teaspoon (2.5 grams) baking soda
- 4 ounces (113 grams) bittersweet or semisweet chocolate, chopped
- Preheat oven to 350°F (180°C).
- Line 3 baking sheets with aluminum foil, dull side up.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy.
- Add sugar, and beat until fluffy, 2 to 3 minutes.
- With mixer on low speed, add molasses, egg, and vanilla, beating to combine.
- In a medium bowl, whisk together flour, salt, espresso, and baking soda.
- Gradually add flour mixture to butter mixture, beating until combined.
- Using a spatula, make sure molasses is completely combined into dough and that dough is a uniform color.
- Add chocolate, and stir to combine.
- Shape dough into 10 (3-ounce) balls, and place balls an equal distance apart on pans.
- Freeze for 15 minutes.
- Bake, one batch at a time, until cookies are slightly puffed in center, about 7 minutes.
- Lift the side of the baking sheet up about 4 inches, and gently let it drop down against oven rack so edges of cookies set and insides fall back down. (This will feel wrong, but trust me.)
- After cookies puff up again in about 1 minute, repeat lifting and dropping pan.
- Repeat 3 to 4 more times to create ridges around edges of cookies.
- Bake until cookies have spread out and edges are golden brown but centers are much lighter and not fully cooked, 14 to 15 minutes total.
- Let cool completely on pans.
- Refrigerate in an airtight container for up to 3 days.
© 2023 Copyright Bohm Bakes