Sea-Salted Chocolate Chunk Pan-Banged Cookies

1. Preheat Oven

Preheat your oven to 350°F, arranging three racks evenly spaced. This will ensure that your cookies bake evenly.

2. Cream Butter and Sugars

With an electric mixer fitted with the paddle attachment, beat the room temperature butter for about 3 minutes until it's smooth and creamy. Add both the granulated sugar and light brown sugar to the butter and continue to beat for 2-3 minutes until the mixture is light and fluffy.

3. Add Egg and Vanilla

Scrape down the sides of the bowl and add the extra-large egg, vanilla extract, and 2 tablespoons of warm water. Mix these on low speed until combined.

4. Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.

5. Fold in Chocolate

Gently fold in the chopped bittersweet chocolate with a rubber spatula.

6. Chill Dough

Using a 2¼-inch ice cream scoop or a ⅓ cup measure, scoop the dough into balls and place them on a sheet pan. Freeze the dough balls for about 15 minutes to firm them up.

7. Bake Cookies

Once chilled, arrange four dough balls per parchment-lined sheet pan. Place the pans in the preheated oven and bake for 10 minutes. The cookies should be slightly puffed in the center.

8. Pan-Bang Cookies

Carefully remove the pans from the oven and bang them on the stovetop to deflate the centers of the cookies. This technique creates those desirable crispy edges and chewy centers. Return the pans to the oven and continue to bake, banging them on the stovetop every 3 minutes, until the edges are golden brown. This process will take a total of 18-20 minutes, and remember to rotate the sheet pans halfway through for even baking.

9. Add Sea Salt and Cool

Sprinkle the warm cookies with a touch of fleur de sel and let them cool completely on the pans. Enjoy!