How to Make Sarah Kieffer’s Pan-Banging Cookies

Photography, Food Styling, and Recipe Development by Sarah Kieffer

Sarah Kieffer’s Pan-Banging Chocolate Chip Cookies are internet-famous. They went viral last fall thanks to a New York Times article that had bakers everywhere trying her method: lifting and dropping the pan as the cookies bake. This action creates oversize cookies with crispy edges and gooey centers. Find a spin on her classic pan-banging cookies in our Holiday Cookies 2018 Special Issue, with her recipe for Pan-Banging Molasses Espresso Cookies with Chocolate!

How To Do It: Ten minutes into baking, 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 insides fall. Repeat several more times every few minutes. When your cookies are ready, the edges will be golden brown and the lighter centers not fully cooked. 

Why You Should: It’s incredibly easy and therapeutic. If you’re having a frustrating day, there is something satisfying about just letting a pan drop. Find the recipe on her website, and see for yourself. 


Previous articleFig and Dark Chocolate Chunk Walnut Cookies
Next articleSalted Caramel Thumbprint Cookies


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.