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I am a huge fan of cookies (well, who isn’t?), but chocolate chip ones are one of my favorite ones! It’s always been my go-to recipe for different kinds of occasions. This recipe is easy to follow and you don’t need any special equipment. Just grab any type of mixer you have, prepare the ingredients, and fill your kitchen with the delicious smell of freshly baked cookies. If you’re looking for something to satisfy your sweet tooth or just want to know why I called them Bang-Bang Chocolate Chip Cookies, you need to give it a try!

What ingredients do you need for Bang-Bang Chocolate Chip Cookies?

• Flour – and more specifically, all-purpose flour. I would suggest using the exact amount of flour that the recipe calls for. Too much flour causes the cookies to be dry and hard, and we definitely want to avoid that! They are meant to be chewy and soft! Don’t forget to sieve the flour (together with salt and baking soda, so they mix properly) to get rid of any lumps.
• Unsalted butter – at room temperature. If the butter is too cold, it will not mix properly and you might end up with a lumpy base for your cookies. Also, I wouldn’t recommend using salted butter in any baking recipe. The reason for that is you won’t be able to control the amount of salt that is added to the batter. Salt is a very important ingredient when it comes to baking, it reduces the bitterness and enhances the sweetness of your baking goods, however, in most cases, you’ll need only a small pinch of it.
• Eggs – they bind the ingredients together and need to be at room temperature. Just take the eggs out of the fridge a few hours before you want to start baking. If you forgot to do so, there’s no issue at all, just place them in a bowl of warm (not hot!) water for a few minutes.
• Sugar – a combination of caster (granulated) sugar and soft brown sugar for enhanced flavor.
• Milk and dark chocolate – the choice of chocolate depends on your taste. I like mixing these two types for a more interesting and balanced flavor. When it comes to dark chocolate, I stick to the one with 70% cocoa content.
• Vanilla extract – it enhances the flavor of every recipe, and I absolutely love this ingredient! However, the vanilla extract is not the same as vanilla essence. The extract is a natural product, while the essence is synthetic and highly processed, and it contains very little or none of actual vanilla beans.
• Baking soda – for texture and a bit of a lift!

How to prepare?

Let’s get straight to it! Take out any type of mixer you have. If you’re using a stand mixer, connect the paddle attachment to it. Take out some mixing bowls and a spatula. My tip here is to measure and prepare all the ingredients before you start the actual baking process, it just makes it so much easier! Chop your chocolate beforehand as well, I usually leave the chocolate in chunks up to 1 cm in diameter.

1. Preheat the oven to 180C (350F). Line your baking sheet pans with aluminum foil, dull side facing up.
2. In a small bowl, sieve together flour, baking soda and salt. Put aside.
   280 g all-purpose flour
   ½ teaspoon baking soda
   ¾ teaspoon salt
3. Cream the butter in the bowl of your mixer on medium speed until it’s lighter in color and smooth in texture, about 1 minute.
   220 g unsalted butter, room temperature

4. Add both types of sugar, granulated and soft brown sugar to the mixing bowl and mix for 2-3 minutes on medium-high speed until light and fluffy.
50 g soft light brown sugar
250 g granulated sugar

5. Add an egg, vanilla extract, and water. Mix on low speed until combined.
1 egg, large
1 tablespoon vanilla extract
2 tablespoon water

6. Start adding the flour, baking soda, and salt to the mixing bowl. While mixing on low speed, add two tablespoons of flour at a time, wait until it’s incorporated into the batter, then add again. Scrape the sides of your mixing bowl with a spatula and give it a final mix.

7. Add the chocolate and mix on low speed until the chocolate chips are evenly spread in the batter.
100 g dark chocolate, 70%
80 g milk chocolate

8. Place the batter in the fridge for 10-15 minutes to chill the dough. It will make it much easier to form the dough into the balls.

9. Scoop out some of the batter using an ice cream scoop, and form it into balls with your hands. Each ball should be roughly 50-60g. This should give you between 12 and 14 cookies.

9. Place the cookie balls on the sheet pans, leaving some space in between the cookies, they will spread quite a lot during baking.

10. Bake until the cookie balls have spread flat on the sheet pan, but they are still slightly puffed in the center, around 8 minutes. Then take the sheet pan out of the oven, lift one side of it (not more than 10 cm, otherwise the cookies will slide down), and drop it down on the kitchen counter, repeat with the other side of the baking pan. Return it to the oven and bake for another 2 minutes, until the cookies puff up again. Repeat the whole process several times, bake for 14-16 minutes total, until the edges are golden brown, but the centers are much lighter in color. Banging the cookies against the kitchen counter will create the circled crispy layers, while the center will remain soft and chewy.

11. Let the cookies rest on the sheet pan for 10 min and then transfer to a wire rack to finish cooling.

How to store?

You can store the chocolate chip cookies in an air-tight container at room temperature for up to 2 days. If you want to save some of it for later, I suggest freezing the cookie dough batter and bake them before serving following the instructions above.

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