Caramelised White Chocolate Chip Pan-Bang Cookies

Caramelised White Chocolate Chip Pan-Bang Cookies

by | Jul 24, 2018 | 2 comments

These caramelised white chocolate chip pan-bang cookies are the perfect combination of salty and sweet – they’re also ridiculously good looking!

  Pan-Bang Cookies drizzled in caramelised white chocolate

I’ve always admired the work of Sarah Kieffer, from the vanilla bean blog but when she managed to rock the internet with her rippled pan-bang cookies, I fell in love even more. If you don’t yet know what pan-bang cookies are, you may be confused into thinking that they are, in fact, the result of a flop. With crispy lacy edges and a chewy centre, though, these are far from a mutant. They are a glorious invention and I tend to agree with New York Times food writer, Julia Moskin, that they are a ‘leap forward in cookie technology’. Now that’s a subject I wish I had at school!

Woman holding a stack of pan-bang cookies

The trick to getting the beautiful ripples in these pan-bang cookies is purposely banging the cookies during baking. This creates waves of deliciousness that don’t just make the cookies extra photogenic but give the edges extra crunch. 

Pan-Bang Cookie on a bed of sea salt

I adapted Sarah’s recipe by including chunks of caramelised white chocolate, whole toasted almonds and finished them off with a sprinkling of sea salt. If you’re not a caramelised white chocolate fan (who are you, even!?) then some really great-quality dark chocolate would be equally sinful in these! 

Find out how to make your own caramelised white chocolate here.  

Caramelised White Chocolate Chip Pan-Bang Cookies
Yields 10
A chewy chocolate chip cookies with crispy lacy edges
Print
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
5517 calories
658 g
710 g
301 g
69 g
156 g
1201 g
2926 g
385 g
7 g
124 g
Nutrition Facts
Serving Size
1201g
Yields
10
Amount Per Serving
Calories 5517
Calories from Fat 2626
% Daily Value *
Total Fat 301g
464%
Saturated Fat 156g
781%
Trans Fat 7g
Polyunsaturated Fat 25g
Monounsaturated Fat 99g
Cholesterol 710mg
237%
Sodium 2926mg
122%
Total Carbohydrates 658g
219%
Dietary Fiber 22g
87%
Sugars 385g
Protein 69g
Vitamin A
120%
Vitamin C
2%
Calcium
81%
Iron
160%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 284g cake flour
  2. 5ml ground cardamom
  3. 2,5ml bicarbonate of soda
  4. 5ml sea salt
  5. 227g unsalted butter, room temperature
  6. 230g castor sugar
  7. 1 large egg
  8. 50g brown sugar
  9. 7,5ml vanilla extract
  10. 30ml water
  11. 170g caramelised white chocolate, roughly chopped
  12. 100g almonds, toasted and chopped
  13. 50g rolled oats
Instructions
  1. In a medium bowl, whisk together the cake flour, cardamom, bicarbonate of soda and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Scrape the sides of the bowl and add the egg, vanilla and water and mix until combined. Stir in the chocolate, almonds and rolled oats until completely combined.
  3. Line 2 baking trays with baking paper. Weigh out 100g balls or use an ice cream scoop to measure out as many balls of dough as possible. Arrange the dough balls evenly between the lined baking sheets (around 5 per tray) and freeze overnight.
  4. Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
  5. Bake the cookies for 10 minutes. Just as the cookies start to puff in the middle slightly, lift the one side of tray slightly (about 2 centimetres) and drop on to the rack. This will cause the first ripple to appear, tap the tray on the rack twice more before continuing. After 2 minutes, lift and drop the tray again. Repeat this method a few times so you have a few rippled lines on the cookie.
  6. The cookies bake between 16-18 minutes in total or until they are fully spread out and the edges are golden brown.
  7. Repeat this process with the second tray, and cool the cookies on a cooling rack.
Notes
  1. - The cookies are rather large, but in order to get the perfect ripple you need them to be large. If you make them smaller you won’t get the same effect.
  2. - If you don’t freeze the cookies beforehand, the cookies will spread out too much and you won’t get that desired ripple.
  3. - Baking them on the dull side of foil, makes the bottom of the cookies, nice a crispy and golden brown, but normal parchment paper also works just as well.
Adapted from The Vanilla Bean Blog
beta
calories
5517
fat
301g
protein
69g
carbs
658g
more
Adapted from The Vanilla Bean Blog
The Kate Tin https://thekatetin.com/
Chocolate Chip Cookie Ice Cream Cones

Chocolate Chip Cookie Ice Cream Cones

by | Jan 6, 2018 | 2 comments

 This post for cookie ice cream cones is sponsored by Natura Sugars

Chocolate Chip Cookie Ice Cream Cones
What if the ice cream cone was AS delicious as the ice cream that was in it?! I present to you… the cookie ice cream cone! It’s both delicious AND portable and pure genius. I get asked the question ‘Cup or Cone?’ at least twice a week. Yes, I eat ice cream twice a week, at least, don’t judge! But never in a cone, thanks. I go for the cup every time. Why? Because I really don’t like the taste of the waffle cone. It’s too sweet, artificial tasting and is a total waste of calories. It could be so much better and so I set to work!
Chocolate Chip Cookie Ice Cream Cones
You could use pretty much any cookie recipe to make these cookie ice cream cones but you’re going to want to use mine, trust me. It’s the best chocolate chip cookie recipe in the world – and I’ve tried A LOT! But what takes the cookie to a whole ‘nother level is the sugar I’ve used. Natura Sugars has this sandy, voluptuous soft brown sugar that is fudgey and gives these babies a chewiness on the inside but leaves the edges crispy crunchy – in my opinion, what every cookie should be!
Chocolate Chip Cookie Ice Cream Cones
While they may look like a challenge, these cones are really easy to make. Simply whip up the cookie dough, then roll it into big balls. Next, use a rolling pin to roll them really thin and bake! While they’re still hot shape them around a normal ice cream cone which has been covered in foil (in my opinion, that’s the only use for them, really) and allow to cool! I like to stuff the bottom of my cones with a marshmallow to stop drips, and coating the inside of the cookie ice cream cone with melted chocolate would be pretty amazing too – or try this chocolate ice cap sauce!
Chocolate Chip Cookie Ice Cream Cones
If cookie ice cream cones are not your thing, you could also shape them into cookie ice cream bowls by draping the hot cookie over a glass or muffin tin. All that’s left is to pile in the ice cream, sprinkles and sauce – and invite some friends around for an ice cream par-tay!
Chocolate Chip Cookie Ice Cream Cones

Chocolate Chip Cookie Ice Cream Cones

Makes 12

 

200g salted butter, softened

340g Natura Sugars Soft Brown Sugar

1 tsp vanilla extract

2 tbsp milk

1 large egg

300g cake flour

¼ tsp baking powder

¼ tsp bicarbonate of soda

100g The Kate Tin Dark Baking Chocolate, chopped

 

Preheat oven to 200°C (or 180°C fan-forced). Place the butter and sugar in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light. Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and chopped chocolate and mix to combine. Roll out golf-ball size balls of the cookie batter between two squares of baking paper until 2-3mm thin then place onto a baking tray, leaving enough room for spreading. It’s easiest to bake two at a time. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be chewy. While still hot, turn the cookie over and wrap it around a waffle cone wrapped in foil and hold it in place for a few seconds until it starts to firm up. Repeat with the remaining dough. Store in an airtight container for up to 1 week.

 

TIP This cookie dough freezes very well so make a huge batch, roll into balls and freeze in a ziplock bag. Then simply bake them from frozen!

Chocolate Chip Cookie Ice Cream Cones
WATCH HOW TO MAKE THEM HERE:
Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

by | Feb 6, 2017 | 4 comments

The only thing better than butter is brown butter and it takes this already incredible chocolate chip cookie recipe to a whole different level! I like my choc chip cookies crispy on the outside and gooey on the middle and these are the best of both worlds. Don’t even think about using chocolate chips in this recipe – they’re stabilized to avoid them melting while baking which is exactly what we DON’T want. The chopped chocolate gives you pockets of melty gooey chocolatey bliss. And obviousy the best way to eat them is straight out the oven while they’re warm so time it right and invite some friends over for the occasion(or don’t and just eat them all yourself). Whatever suits you best.

BROWN BUTTER CHOCOLATE CHIP COOKIES

Makes 24

 

200g salted butter

175g soft brown sugar

165g white sugar

1 tsp vanilla extract

2 tbsp milk

1 large egg

300g cake flour

¼ tsp baking powder

¼ tsp bicarbonate of soda

250g The Kate Tin Dark Baking Chocolate, chopped

 

Preheat oven to 180°C (or 160°C fan-forced). Line two cookie sheets with non-stick baking paper. Melt the butter over a low heat and simmer until it reaches a golden brown colour and starts to smell nutty – about 5 minutes. Quickly remove the brown butter from the heat and pour into a bowl. Refrigerate until the butter has set but is still soft. Place the soft brown butter and both the sugars in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light. Add the vanilla, milk and egg. Add the flour, baking powder, bicarbonate of soda and chopped chocolate and mix to combine. Drop tablespoonfuls of the cookie batter onto the prepared baking trays, leaving enough room for spreading. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be moist.

 

 

 

TIP Never skimp on creaming butter and sugar – it takes a good 8 minutes in a stand mixer to reach a light and fluffy consistency that makes all the difference in baking!