There’s something truly magical about baking cookies, isn’t there? The moment you mix the ingredients, the air fills with the sweet aroma of nostalgia. I remember my grandmother’s kitchen, where the warmth of the oven was always accompanied by laughter and the sound of cookie sheets being pulled out. That’s why I adore these *Pan-Banging Giant Cookies*! They’re incredibly easy to whip up, and oh, the result is a delightful combination of soft and chewy centers with perfectly crispy edges. Whether it’s a cozy gathering with friends or a simple evening at home, these cookies have a way of bringing everyone together. Trust me, when you share these cookies, smiles will spread all around! You’ll love how straightforward the process is, and the joy of pulling these beauties from the oven will remind you of those sweet moments spent in the kitchen. So, let’s dive in and get baking!
Ingredients List
To make your delightful *Pan-Banging Giant Cookies*, gather the following ingredients:
- 2 1/4 cups all-purpose flour – This will give the cookies their structure, so make sure it’s fresh!
- 1 teaspoon baking soda – This helps the cookies rise, creating that lovely chewy texture.
- 1/2 teaspoon salt – Just a pinch to enhance all the sweet flavors.
- 1 cup unsalted butter, softened – Let it sit out for a bit to get nice and creamy.
- 1 cup brown sugar – This adds moisture and a rich caramel flavor.
- 1/2 cup granulated sugar – For that perfect sweetness and a little crunch.
- 2 large eggs – They bind everything together beautifully.
- 2 teaspoons vanilla extract – The secret to giving your cookies a warm, inviting flavor.
- 2 cups chocolate chips – Go for semisweet or dark, whatever you prefer!
How to Prepare Instructions
Making *Pan-Banging Giant Cookies* is a delightful process that anyone can enjoy! Follow these steps, and you’ll have a batch of delicious cookies ready to share in no time.
Preheat the Oven
First things first, let’s get that oven warmed up! Preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that the cookies bake evenly and achieve that perfect golden brown color. Trust me, starting with a hot oven makes a big difference!
Mix Dry Ingredients
In a medium bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Give it a good whisk to mix everything well. This step helps to distribute the baking soda and salt evenly throughout the flour, which is important for the cookies to rise beautifully!
Cream Butter and Sugars
Now, grab a large mixing bowl, and let’s cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Using an electric mixer, beat them together until the mixture is smooth and fluffy – about 2-3 minutes. This step is key! Creaming incorporates air into the butter, helping your cookies become wonderfully light and chewy.
Add Eggs and Vanilla
Next, add in 2 large eggs, one at a time, mixing well after each addition. Then, pour in 2 teaspoons of vanilla extract. Keep mixing until everything is combined and smooth. The eggs and vanilla are what make your cookie dough rich and flavorful!
Combine Dry and Wet Ingredients
Now it’s time to bring it all together! Gradually add your dry ingredients to the wet mixture. I usually do this in two or three parts, mixing gently until just combined. You don’t want to overmix, or your cookies might turn out tough. Once everything is incorporated, fold in 2 cups of chocolate chips until they’re evenly distributed. Yum!
Prepare for Baking
Using a large spoon or ice cream scoop, drop generous spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to space them out a bit; you want those giant cookies to have room to spread and shine!
Baking Time
Pop the baking sheet in your preheated oven and bake for about 12-15 minutes. You’ll know they’re ready when the edges are golden brown but the centers look a little soft. That’s the perfect time to take them out!
Cooling Instructions
Once out of the oven, let the cookies cool on the baking sheet for a few minutes. This step is important because they’ll continue to firm up as they cool. After that, carefully transfer them to a wire rack to cool completely. This way, they’ll stay wonderfully chewy!
Tips for Success
To make the best *Pan-Banging Giant Cookies*, here are some handy tips to keep in mind! First, be sure to measure your flour correctly—spoon it into the measuring cup and level it off with a knife. Too much flour can make your cookies dry, and nobody wants that!
If you need a gluten-free option, feel free to substitute gluten-free flour, and they’ll still turn out fantastic! For a vegan twist, use dairy-free butter and dark chocolate chips. They’re just as delicious!
Also, don’t skip the cooling time. It can be tempting to dig in right away, but letting them cool for a bit helps maintain that perfect chewy texture. Lastly, if you find your dough getting too soft, pop it in the fridge for 15 minutes. This makes it easier to scoop and helps the cookies hold their shape while baking. Happy baking!
Variations
One of the best parts about *Pan-Banging Giant Cookies* is how versatile they are! You can easily switch things up to suit your taste or just to keep things exciting. For a fun twist, try adding chopped nuts like walnuts or pecans for a delightful crunch. If you’re a fan of dried fruit, consider folding in some raisins or dried cranberries for a sweet surprise.
Feeling adventurous? Swap out the chocolate chips for butterscotch or white chocolate chips for a different flavor profile. You can even mix in a teaspoon of espresso powder to give your cookies a rich, coffee kick. The possibilities are endless, so don’t be afraid to get creative!
Storage & Reheating Instructions
To keep your *Pan-Banging Giant Cookies* fresh, store any leftovers in an airtight container at room temperature. They should stay delicious for about a week—if they last that long! If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they’ll be good for up to three months. When you’re ready to enjoy them again, simply thaw them at room temperature or pop them in the microwave for about 10-15 seconds. This will bring back their soft, chewy goodness, making them taste just as fresh as the day you baked them!
Nutritional Information Section
Keep in mind that nutritional values can vary based on the specific ingredients and brands you choose. While I’ve provided a general breakdown, it’s always a good idea to check the labels on your products for the most accurate information. Enjoy your delicious cookies without any worries!
FAQ Section
Q1. Can I freeze my *Pan-Banging Giant Cookies*?
Absolutely! These cookies freeze wonderfully. Just place them in a freezer-safe bag after they’ve cooled completely. They can stay fresh for up to three months. When you’re ready to indulge, simply let them thaw at room temperature or microwave for about 10-15 seconds to bring back that fresh-from-the-oven softness.
Q2. How do I keep my cookies from spreading too much?
If you notice that your cookies tend to spread too much while baking, try chilling the dough for about 15-30 minutes before scooping it onto the baking sheet. This helps the butter firm up again, leading to cookies that hold their shape better.
Q3. What’s the best way to store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay delicious for about a week. Just make sure they’re completely cool before sealing them up to avoid any moisture buildup.
Q4. Can I use any other type of sugar?
You can experiment with different sugars! While brown sugar adds moisture and a rich flavor, you could try coconut sugar for a slightly different taste. Just remember that this might alter the texture a bit, so keep an eye on the baking time.
Q5. How do I know when my cookies are done baking?
Great question! Look for golden brown edges and a slightly soft center. If they look a little underbaked but the edges are set, that’s perfect! They’ll continue to firm up as they cool on the baking sheet. Enjoy the process, and happy baking!
Pan-Banging Giant Cookies: 7 Sweet Steps to Comfort
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pan-Banging Giant Cookies are soft and chewy with a crispy edge. They are easy to make and perfect for sharing.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking soda, and salt.
- In another bowl, beat the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time and mix in the vanilla.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the chocolate chips.
- Drop large spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- You can substitute gluten-free flour for a gluten-free option.
- Use dairy-free butter and chocolate for a vegan option.
- Store cookies in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pan-Banging Giant Cookies, cookies, dessert, baking
