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“It’s all in the pan-bang,” baker-blogger Sarah Kieffer says of her unusual chocolate chip cookies. The Minnesota baker’s not-so-secret recipe had already been circulating on Instagram when the New York Times tested it out, and after the Times covered it, it went viral.
Kieffer detailed her technique after food writer Julia Moskin became intrigued by the attention the funny-looking cookies — “as wide as a salad plate and flat as a flounder” — were getting online.
She assumed the “mutant” cookies copied by food blogs were a “cry for help,” and she sought out the creator. Kieffer didn’t hold back, revealing how she makes the unusual ringed edges by opening the oven after the cookies have slightly risen and giving the baking sheet a good slam on the rack or on the top of the oven.
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She repeats the whack a few times more during the baking process, sending ripples fanning out from the center. The result is a distinct soft-crunchy texture that Moskin proclaims to be “a leap forward in cookie technology.”
Kieffer says she has no idea what inspired her to try the pan-bang.
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