Chocolate chip cookies are a classic.

Ever since Ruth Wakefield had her happy baking mishap in 1938 (and accidentally created the world’s first batch of Tollhouse Cookies – yay, Ruth!), chocolate chip cookies have been one of the most popular varieties of cookie. And chips or chunks, walnuts or not, even spread across the bottom of muffin tins to make ice cream cups, people have been experimenting and personalizing them for decades.

So if a chocolate chip cookie makes the NY Times, it’s probably a big deal, right?

Image courtesy of @sarah_kieffer via Instagram.

This interesting cookie comes from Sarah Kieffer of The Vanilla Bean Blog. The secret to their unique texture and appearance comes from Sarah’s personal technique.

“It’s all in the pan-bang,” she said.

That’s right. She bangs the pan against the oven rack throughout the baking process.

After the cookies have risen a bit in the hot oven, she pulls out the cookie sheet and bangs it hard on top of the stove, or on the oven rack. Just as a half-done cake falls in the center when bumped, the middle of the cookie collapses, pushing barely-baked dough out to the edges.

By repeating the pan bang at two minute intervals, ripples build up through the cookie.

Sarah’s dough is slightly different than standard chocolate chip cookie dough, to facilitate her baking methods. You can get the full recipe (with more amazing pictures) here at BreadIn5. Note also that the dough must be frozen before baking, and that the portion sizes are large.

These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey.

That’s ok… oversized, gooey chocolate chip cookies sound perfect to us. We’ll go ahead and try the original recipe!