cookie sheet

The original and famous Pan-Banging Chocolate Chip Cookies, created by Sarah Kieffer. The easy trick of banging the pan a few times during baking, causing the cookies to &quot;fall,&quot; produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate.

Pan-Banging Chocolate Chip Cookies

(284 g) all-purpose flour

baking soda

salt

(2 sticks; 227 g) unsalted butter, room temperature

(297 g) granulated sugar

(50 g) packed brown sugar

vanilla extract

water

Adjust an oven rack to the middle position....

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up.

In a small bowl, whisk the flour, baking...

In a small bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars 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 3½-ounce (100g) balls (a...

Form the dough into 3½-ounce (100g) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.

Place the chilled baking sheet in the oven...

Place the chilled baking sheet 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 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). 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 sheet to a wire rack;...

Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

284 g all-purpose flour

½ pound 2 sticks; 227 g unsalted butter, room temperature

sugar

50 g packed brown sugar

Homemade Blueberry pie is a comforting, traditional, summertime favorite. It is hard to resist juicy blueberries topped with a flaky lattice pie crust and a cold scoop of vanilla ice cream or fresh whipped cream.

Blueberry Pie Recipe With Frozen Blueberries

blueberries

cornstarch

cinnamon

lemon

lemon juice

pie crusts (not frozen)

egg egg wash

Roll the bottom pie crust into a 9-inch...

Roll the bottom pie crust into a 9-inch glass or ceramic pie pan and poke small holes (with a fork) in the center and around the edge and set aside.

In a large bowl add the blueberries, sugar,...

In a large bowl add the blueberries, sugar, cornstarch, ground cinnamon, salt, lemon zest, and lemon juice and mix well.

Pour the blueberry pie filling into the crust...

Pour the blueberry pie filling into the crust making sure the cornstarch is spread throughout.

Roll the top crust out on the counter...

Roll the top crust out on the counter and cut the crust into at least 10 strips.

Lay five of the pie dough strips over...

Lay five of the pie dough strips over the top of the pie, spacing out each one (running east and west).

Fold back two east and west strips and...

Fold back two east and west strips and lay a strip down the middle, going the opposite direction (north and south). Replace the two strips.

Fold back the other three strips (east and...

Fold back the other three strips (east and west) and place another strip on the pie going north and south and continue this until the pie has five pieces going in each direction.

Crimp off the ends of the pie strips...

Crimp off the ends of the pie strips and press against the edge of the crust.

Add the egg to a small bowl and...

Add the egg to a small bowl and beat. Brush the egg on top of the lattice crust. Optional: sprinkle some sugar on top of the lattice crust.

Place the pie on a cookie sheet, cover...

Place the pie on a cookie sheet, cover it with a pie shield, and bake for 15 minutes.

After 15 minutes, reduce the heat to 375-degrees...

After 15 minutes, reduce the heat to 375-degrees and bake for 50-60 minutes, or until the blueberry juices are bubbling up through the lattice, or over the edge of the pie.

Let the pie set up at room temp...

Let the pie set up at room temp for at least three hours.

https://mediavine-res.cloudinary.com/video/upload/gipbmbrxmohk390ec5z6.mp4

Pecan brittle recipe is the perfect candy treat for the holidays with a sweet buttery flavor. The brittle recipe, made with only a few ingredients adds a fun dish to your dessert table.

Easy Pecan Brittle Recipe

corn syrup

pecans

butter

Tablespoon baking soda

Grease a cookie sheet and set it aside.

Add the sugar and light corn syrup to...

Add the sugar and light corn syrup to a medium to large saucepan and mix. Turn the burner on medium-high heat.

Next, add the chopped pecans, water, and salt...

Next, add the chopped pecans, water, and salt and stir to coat.

Place the candy thermometer into the pan and...

Place the candy thermometer into the pan and cook until the thermometer reaches 275-degrees, stirring often.

Once the thermometer reaches 275-degrees, remove it from...

Once the thermometer reaches 275-degrees, remove it from the pan, remove the pan from on top of the burner, and stir in the butter until melted.

Add the baking soda and mix well (it...

Add the baking soda and mix well (it will foam up some).

Quickly pour the pecan brittle onto the prepared...

Quickly pour the pecan brittle onto the prepared cookie sheet and spread it out.

Allow the pecan brittle to cool for at...

Allow the pecan brittle to cool for at least one hour. (It will smooth out and get shiny as it cools).

Break the pecan brittle into pieces.

https://mediavine-res.cloudinary.com/video/upload/hznjyvbvi8vrbwgdcjee.mp4

Pecan brittle recipe is the perfect candy treat for the holidays with a deep buttery flavor. The brittle recipe, made with only a few ingredients adds a fun dish to your dessert table.

Delicious sugar cookies with rippled edges and a chewy center, using the pan-banging cookie technique. Classic sugar cookie flavor elevated by bold vanilla flavors!

Pan-banging Sugar Cookies

cream of tartar

(2 sticks or 227 g) unsalted butter,

(350 g) granulated sugar, divided

Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil, dull-side up.

In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar. 

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups [300 g] of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour and mix on low speed until combined. 

Form the dough into 3 oz [85 g] balls [1/4 cup]. Roll each ball in the remaining 1/4 cup [50 g] of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies are set and the center 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 edges of the cookie. Bake for 14 to 15 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 pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days). 

Perfectly spiced, ginger molasses cookies with rippled edges and a chewy center. Uses the pan-banging cookie technique to get their famous look!

Pan-banging Ginger Molasses Cookies

(249 grams) all-purpose flour

ginger

cloves

(170 grams) unsalted butter, (room temperature)

(297 grams) granulated sugar, plus more for rolling

mild molasses

Rum-Butter Glaze

Holly sprinkles, for optional holiday variation

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.

In a small bowl, whisk the flour, baking soda, salt, ginger, cinnamon, and cloves.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the molasses, egg, and vanilla, and mix on low to combine. Add the flour mixture and mix on low until combined. Remove the bowl from the stand mixer, and using a spatula, make sure the molasses is completely combined into the dough and that the dough is a uniform color.

Form the dough into 2-ounce balls (I use this cookie scoop). Roll the balls in granulated sugar to coat. Place 4 balls an equal distance apart on a prepared pan.

Place the baking sheet in the oven and bake 8 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in about 2 minutes, repeat lifting and dropping the pan. Repeat 3-4 more times to create ridges around the edge of the cookie. Bake 13 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

These are my favorite Christmas cookie recipes of all time!! The dough is super easy to make and the pan banging part is fun! 
I tripled the batch which seemed a lot for my mixer I handle. The dough came out soft and fluffy, I thought almost too soft, but it was perfect!  I thought it would make 30 cookies, it made 40! Fun surprise ?. I did 1Tbsp of gold Bacardi rum in the frosting and the rest water and it was perfect. These are a show stopper, must make cookie! 
Thank you for this beautiful recipe!

These have become a holiday staple for me over the past few years. All I’ve shared them with adore these cookies! Recipe is well written. Amazing flavor, and they are delicious with or without the rum icing.

My husband and I LOVE ginger molasses cookies. This will forever be my go-to recipe. I love how thin they are. Ours came out Crispy on the edges and chewy in the middle. It is so difficult to only eat one. We didn't have rum because of poor planning on my part. They are good with rum-less icing.

These are the best molasses cookies ever! The recipe and tips  are detailed and comprehensive.I did add an extra tablespoon of molasses and a pinch more salt to my double batch of dough because you can never have too much molasses, in my humble opinion.  This one is a family favorite and a definite keeper!

Excellent recipe!  Crispy edges and chewy center. Perfection. My family said it’s a keeper. Thanks for sharing!

Hi Sara! These cookies are heavenly and make Christmas magical.  Thank you for the recipe.  I have a question for you. I have to bake 7 dozen for a cookie party tomorrow.  If I make the dough the night before and wake up at 4-5 am to bake will the dough do well in the fridge (sometimes the dough changes over night).  Last year I mixed and baked right away.  I don’t want to bake them the night before…looking for optimum freshness .  Thank you.

These became our favorite cookies after stumbling across the recipe last year. I can’t wait to make them again for Christmas. We unanimously en ducted them into our annual Christmas cookie line up after the first bite last year.

Sending a double batch to my son - now at college ?. They're a huge part of our family treats!

I just made these and they taste delicious BUT they were flat and quite greasy. Based on most reviews I am sure that the problem was something that I did wrong. However, I would love to make these again but with less butter. Has anyone tried reducing the butter and getting good results?  Thank you in advance.

Ok, thank you for this amazing cookie recipe! The “pan-banging” aspect was at first a little weird, I was surprised my husband didn’t come into the kitchen to figure out what I was doing, but it made baking way more fun! ? This is now my new holiday favorite cookie.

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Top 6 cookie sheet recipes from across the web

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The most viewed cookie sheet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine