The famous pan banging chocolate chip cookies are thin and crispy with decadent melted dark chocolate and buttery, crispy edges and a chewy center.
In a large mixing bowl, add butter, sugar, and brown sugar. Beat for 3-4 minutes or until light and fluffy, scraping the sides of the bowl often.
Add water, egg, egg yolk, and vanilla and beat for 1 minute longer.
Fold in flour, baking soda, and salt. Fold in chocolate chunks.
Line a baking sheet with aluminum foil (this helps to allow the cookies to spread). Roll each dough into 3-ounce balls (slightly less than 1/3 cup). Place only 4 on a baking sheet to allow for spreading.
Place in the freezer for 15 minutes. While they are chilling, heat the oven to 350 degrees.
Bake for 10 minutes. After 10 minutes of baking time, open the oven and use an oven mitt to lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack. I repeat it again and then close the oven. 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 15-17 minutes total, until the cookies have spread out and the edges are golden but the centers are still slightly undercooked.
*It is imperative to chop up chocolate bars or use chocolate baking wafers in these cookies. Chocolate chips are NOT suggested as they hold their shape and will stick up in these cookies.
*I suggest Trader Joe's Pound Plus Bar, Ghirardelli Baking Bars, Guittard Baking Wafers, or any of your favorite chocolate bars.
This recipe is adapted from Vanilla Bean Blog. I changed the granulated sugar amount, the brown sugar amount, added an egg yolk, reduced the water amount, increased the chocolate amount, and decreased the cookie size.