These buttery, GIANT Chocolate Chip Cookies, also known as Pan-Banging Chocolate Chip Cookies, boast perfectly soft, chewy centers that ripple out into crinkled, crispy edges. They’re HUGE in size (big-as-your-head!) and their flavor and texture is so crazy good – EVERYONE loves this recipe!
These GIANT Chocolate Chip Cookies are truly larger-than-life. They’re not only huge in size, but also extraordinary with rich, buttery flavor, gooey pools of chocolate, and a fantastic chewy-crispy texture. The recipe also boasts the most unique, fun “pan-banging” method for making them – it has you literally banging the baking pans on the oven racks while they’re baking! Once these are gone, be sure to try my Peanut Butter Blossoms and Monster Cookies!
Why EVERYONE Loves These Giant Chocolate Chip Cookies
I still remember the first time I shared a great big stack of these cookies at a gathering. The giant cookies caused such a delightful ruckus – simply because this recipe is so different, and so crazy fun. For those who couldn’t finish their cookie (I’m not kidding – they’re GIANT!), they wrapped a napkin around the remainder and stuffed it in their pocket. They were not sharing it or leaving it behind. Yes, these cookies are THAT good!
- The “most different” chocolate chip cookie ever. While CCC’s are a classic cookie flavor, this recipe’s pan-banging method and giant spreading cookie are definitely not traditional.
- AMAZING flavor and texture. This buttery, chocolatey cookie recipe gives you an ultra flat cookie with a soft and chewy center, surrounded by crinkly, wrinkly prettiness that is the perfect crispy texture.
- Makes people HAPPY! Every time I bake these cookies, I see smiles from ear to ear, on every single face. I just LOVE that!
For more cookie recipes that always bring smiles, try my Chocolate Peanut Butter Ritz Cookies and Chocolate Covered Cherry Cookies!
Enjoy!
What You’ll Need
It’s amazing how this list of common baking ingredients makes such an incredible cookie. It really is all about the unique method! Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts and the full instructions.
- Flour – All-purpose flour provides the base structure for these cookies.
- Baking soda – This reacts with the acidic brown sugar to produce carbon dioxide gas, which causes the cookies to rise just a bit, and to spread. It also offers chewy texture, crispy edges, and lovely browning.
- Salt – I use Morton kosher salt.
- Butter – I use unsalted butter.
- Sugar – Granulated white sugar adds sweetens, plus helps with spreading and crisping up those beautiful ripply edges.
- Brown sugar – Use light brown sugar for this recipe. It offers a deeper flavor to the sweetness, plus some moist texture.
- Egg – This adds rich flavor and texture, and helps to bind the dough together.
- Vanilla extract – Use only pure vanilla extract for the very best flavor.
- Water
- Bittersweet chocolate – This darker chocolate is perfection with the other flavors. I know plenty of people who say they don’t like darker chocolate – but they LOVE this cookie!
Tips & Variation Ideas
Here are a few tips for making these the best giant pan-banging chocolate chip cookies possible!
- Don’t skimp on the dough. I use a kitchen scale to weigh the dough, so I’m sure to get the same GIANT cookies that I love, every single time. If you want smaller cookies, just know that using less dough will not give you as many ripply ridges and the centers will not be quite as chewy.
- Do use the aluminum foil. The recipe’s directions includes lining baking pans with foil dull-side-up. This is key in getting cookies that spread better, with perfectly crispy bottoms. You could also use parchment paper, but you won’t get quite the same results.
- Do freeze the dough balls. The dough will spread too much on the pan, and will not form the outer ripples, if you do not freeze the dough balls first.
- And absolutely DO bang the pans! I get it. It does seem a bit bizarre to lift and drop the baking pans of dough balls in the oven every two minutes while baking. But just trust me – this works brilliantly to spread the dough nice and thin, and create those gorgeous crispy ripples. And it’s really FUN!
- Add more ingredients. You can experiment with adding other ingredients (like nuts, m&ms, other chips, etc.), but know that too many add-ins will keep the dough from spreading as this recipe intends.
- If your baking sheet doesn’t fit in the freezer. We have a small chest freezer, so that works great. If your freezer is too small, just place the dough balls on a plate and place it in the freezer, then transfer the dough balls to a baking sheet when you’re ready to bake.
How to Store These Cookies
- Counter: Place them in an airtight container and store on a cool kitchen counter for up to 4 days.
- Fridge: After the first day, I prefer to store these cookies in the fridge, in an airtight container. I like to eat them cold!
- Freezer: Wrap each cookie in plastic wrap. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.
More Cookie Recipes to Try
Giant Pan-Banging Chocolate Chip Cookies
Ingredients
- 2 ups all-purpose flour (284 g)
- ½ teaspoon baking soda
- ¾ teaspoon Morton kosher salt
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar (297 g)
- ¼ cup packed light brown sugar (50 g)
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 2 tablespoons water
- 6 ounces bittersweet chocolate bar, chopped into bite-size pieces averaging 1/2" with some smaller and some larger. (170 g)
Instructions
- Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans with aluminum foil, dull side up.
- In a small bowl, whisk the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes.
- Add the granulated sugar and brown sugar, and beat on medium until light and fluffy, 2 to 3 minutes.
- Add the egg, vanilla, and water and mix on low to combine.
- Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
- Form the dough into balls weighing 3½ ounces (100 g) each. This is approximately a heaping ⅓ cup each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it's essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.
- Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.
Notes
Nutrition Information:
I received a complimentary copy of The Vanilla Bean Baking Book for my use and review. This post was originally published in 2017, then updated in 2025.
I am an experienced baker and made these cookies exactly as directed.Oven runs true to tempature. I had put all trays in the freezer at essentially the same time. The first tray spread too much on initial baking.the second tray a little less…am assuming it is because those cookies were in the freezer longer….no wrinkles just really flat cookies. The final tray which was in the freezer the longest turned out as expected. Disappointed in the first two trays. Of course they taste ok just not much to look at.
Hi Brenda,
I am a big addict of chocolate chip cookies especially the homemade, this recipe looks unique and perfect..exciting to try it soon…
Thanks for sharing!
Sounds really good. Would love to win a copy.
Hi there! I followed the recipe exactly and read all the comments first as well. My cookies spread out too quickly, by the time I gave them their first bang, they were already almost all the way spread out. Im thinking my oven runs hot? That’s the only thing I can think of. Turning the oven down for the next batch! Luckily I doubled it so I have room for error!
I have received comments from friends and others, as many have been making these cookies. And a few have had issues. With one friend, we did conclude that her oven was too hot. If you are following everything else exactly, that could very well be your issue. I know that this recipe works. I’ve made these cookies several times, every time has worked for me. Good luck!!!
now that they are baked, I am really disappointed in them. :( they came out tough. The first ones I flattened slightly before putting the freezer (luckily!) and although I continued several times to “drop” them into the flat shape in the oven, they did not spread properly. The second batch I flattened significantly more and they did flatten out but did not get the ridges and again the texture is tough. I’m not new to baking (owned my own bakery/cafe and still have a catering business), and these just did not work out as pictures or explained. I needed them for a special dinner dessert tonight and now I’m wishing I had stuck to my old faithful recipe that does flatten nicely with a crispy/chewy texture. Not sure why I strayed away from a good thing.
Hello again Lorrie – Please follow the instructions as written. The recipe does not say to flatten the cookie dough before freezing. Leave the dough in a perfect round.
I just made these but I’m not sure the recipe corresponds with your directions. the directions say to line 3 cookies sheets and put 4 cookies on each one. That means 12 100g cookies. I got 7 100g balls and 1 85g ball which totals 8 (with one being a lot smaller). ??
Hi Lorrie – I am not sure what is going on with the measurements here. I’ve made these cookies several times, following these very instructions, and always have the same results.
She was not clear. I understand your valid complaint. You’re going to cycle through three sheets of pans w four cookies on each pan. 1) pan one in freezer w four doughs: >put in freezer 15 min >put in oven>bake special way in recipe 2) pan two READY TO GO to be put in freezer 15 min> and con’t follow 1) (above), and bake special way in recipe 3) pan three READY TO GO to be put in freezer, and con’t follow 1), and bake special way in recipe 4) Enjoy!
awesome photos! I was so excited to try them, but when i made the dough it was a lot paler and a more liquidity consistency than the picture shows. I also added less sugar, but when i dropped them, the ridges definitely were a lot less noticeable than the picture’s. All in all, they were still yummy, I guess I gotta master the skill of pan dropping:)!
If you try these again, I would add the exact quantities of ingredients listed. It will make a difference in the overall outcome of the cookies. Enjoy!
Question… when you said to repeat dropping the pan, do I bake for 2 minutes each time before I drop? Or by repeat did you mean drop it more times and then bake for the remainder of time?
Hello Julie – bake for 2 minutes, drop, bake for 2 minutes, drop… (Have fun!)
These are fantastic, thank you!! Perfect instruction! Using a scale is the only way to bake.
This chocolate chip looks so yummy. I’m pretty sure that if I get the tray of those cookies, I will eat them all.
Wow! I can’t wait to try the recipe. Would love to win a copy of the cookbook. Thanks!
I ask you; You doesn’t like a Good Chocolate Chip Cookie? They are a favorite in my family.
Thanks 4 sharing the recipe
I would never dream of turning down a chocolate chip cookie – these are no exception! YUM!
I love homemade chocolate chip cookies — and these are calling my name!
You will swoon at the flavor and different textures of these cookies. So nice to hear from you, Kelly!
I made them last night! Turned out perfectly – just like the picture! – thanks to the techniques shared. I weighed each cookie and followed the recipe exactly. They look delicious and taste even better! Thanks for sharing!
Yaaaayyyy! That makes me so happy – and I’m sure Sarah is smiling too. I’m making these cookies again this weekend. Can’t help myself! :)
GAH!! I need to get my mitts on her book…..and these cookies!!
Yes. Yes, you definitely do!
This is exactly how I want my chocolate chip cookie!
Yesssssss!
I always love trying a new chocolate chip cookie – and these look like perfection! Totally need to check out that cookbook so I can make more delicious creations too!
This is definitely a different chocolate chip cookie. I am completely addicted. And Sarah’s book is simply lovely – do check it out. Thanks, Taylor!
hey girl- this looks so yummy! I love chocolate chips cookies! I remember making them with my Mom growing up!
SO YUMMY!! Thanks, Shawnna – have a great day!
I am on a mission to try every chocolate chip cookie recipe out there. This one is so unique! I can’t wait to test them out, and I need to get my paws on that book too!
Erin! You will NOT be disappointed. These are the most unique chocolate chip cookies I’ve ever had. ENJOY!! xo