Join the club! Subscribe Here

  • About
  • Collaborate
  • Shop
  • Subscribe
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fresh Cooky new logo.

The Fresh Cooky

Real Food with a Healthy Twist

  • Recipes
    • Recipe Index
    • By Course
      • Apps & Snacks
      • Breads
      • Drinks
      • Main Dishes
      • Salads & Dressings
      • Sandwiches
      • Sauces & Condiments
      • Side Dishes
      • Soups & Stews
      • Sweets
    • By Cuisine
      • Asian
      • German
      • Italian
      • Mediterranean
      • Mexican
    • By Diet
      • Egg-Free
      • Gluten-Free
      • Low Carb
      • Vegetarian
    • By Meal Type
      • 30 Minute Meals
      • Breakfast
      • Brunch
      • Lunch
      • Dinner
      • Easy Weeknight
      • Freezer Friendly
      • Kid-Friendly
      • Make Ahead
      • Copycat
    • By Method
      • Air Fryer
      • Crockpot
      • Grilled
      • Instant Pot
      • One Pot
      • Sheet Pan
      • Stovetop
  • Holidays
    • Patriotic Recipes
  • Most Popular
  • For Subscribers
Recipes โ€บ Courses โ€บ Sweets โ€บ Cookies
14 Comments

Giant Chewy Chocolate Chip Cookies with Fleur de Sel

Kathleen

by Kathleen Pope Nov 17, 2023

Jump to Recipe

Every heard of pan banging cookies? No, you have got to try the, chewy, crunchy wrinkly perfect Giant Chewy Chocolate Chip Cookies finished with a little Fleur de Sel!

This post may contain affiliate links. Read my disclosure & privacy policy.

I’ve been eyeing this recipe for awhile now, but have been waiting to make it for a special occasion.

Last Friday our couples group met for dinner and I was asked to bring a simple dessert. Simple [GIANT] chewy chocolate chip cookies was my response. Oh yeah!

I discovered this recipe on A Farmgirl’s Dabbles (I love her site) but the original recipe was actually from Sarah Kieffer’s new cookbook, The Vanilla Bean Baking Book which is now on my wish list, because these cookies are my kinda cookies!

Chewy, huge, crisp-edges, huge, chocolatey, gooey, did I mention HUGE? Oh and they taste fantastic, they were a HUGE hit at our couples group!

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

It doesn’t make a lot (I got 11 out of my batch) but one cookie can feed 2-3 people, seriously; 4 if you are careful or just 1 if you are feeling decadent. And we all decided if you are sharing them, it reduces the calorie count to nothing! In my dreams!

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

I added a few extra steps to adjust for all natural cane sugar and a sprinkle of fleur de sel on top, oh my!

Start by creaming your butter on medium-high for 2 minutes. Scraping down the sides once.

BAKERS TIP: The original recipe called for unsalted butter, which I used the first time and have since made them using regular salted butter and I have to say I like them a bit better with the salted butter, though I realize I could be hauled off for being a baking imposter by the baking police!

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Line 3 baking sheets with aluminum foil, dull side up, this step is crucial in creating the lovely crinkles on the edges of the cookies and assures you also get a nice golden brown bottom. Use the recommended sheet pan.

Next add your sugars, I used all natural cane sugar, if using white refined sugar, you may not need to cream as long. Cream on medium-high for 3-4 minutes until the sugar – butter mixture is light and fluffy and you don’t see any sugar grains.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Now add the egg, vanilla and water; mixing on low to combine. Once combined, scrape down sides, then increase speed to medium-high and whirl around for about 1 minute.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Measure flour into a separate bowl. Add baking soda and sea salt to flour and stir with a fork or whisk to combine.

Slowly add your flour mixture (about ยฝ cup at a time), mix on low and scrape down the sides once or twice while adding your flour so that it is all combined.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

If you haven’t already chopped your chocolate, chop on a cutting board, using random chops so that you get all different sizes of chunks. You want some shavings, some bigger chunks (about ยฝ″) and some smaller ones. In my second batch I made them using Ghirardelli Bittersweet Chocolate Chips, I rough chopped them a bit, but mostly put them in whole, I like it better with the chopped bar chocolate, but they work in a pinch.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Add chopped chocolate to the dough and mix on low just until combined.

You are now ready to scoop. To make them just like they are pictured, use a large ice cream sized scoop and scoop out a heaping amount of dough. I decided, like Brenda to measure out the dough so that I had uniform sized cookies, probably not necessary, but it didn’t really take all that long and fed my need to be exact. Each dough ball should be about 3.5 oz each. I do love this food scale though and I use it more often than you’d think!

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

I haven’t tried making them smaller, but Brenda from A Farmgirl’s Dabbles mentions that if you make them smaller they won’t have as many ridges/crinkles/wrinkles on the outer edges and the center won’t be as gooey.

You should be able to fit 4 per pan, but do 3 if it makes you feel more comfortable. They do sometimes run into each other, but they will separate easily when finished.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Preheat your oven to 350° and adjust your rack to the center of the oven, you’ll only bake one pan at a time, so plan accordingly.

DON’T SKIP THIS STEP! Place entire pan with dough balls on it into the freezer for 15 minutes before baking. This will assure that they don’t spread too far, too fast.

Once your oven is preheated and you’ve waited the allotted 15 minutes freezer time, remove the first pan from the freezer (replacing with the second and so on) and place in hot oven on the middle rack. Bake for 10 minutes until the cookies are puffed slightly in the center.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Now this will feel weird if you are a baker, but lift the pan about 4 inches and let it “slam” or drop back down to the rack, so that the edges settled and the puffiness goes down. Turn pan and slam it again.

It’s oddly satisfying!!!

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Close oven and bake for another 2-3 minutes, do it all over again, bang that pan down, get those ripples!

Bake for another 2 minutes and smack again, turn for final baking.

Bake until edges are golden but middle is still gooey. Drop pan again as you remove from oven onto a cooling rack. Baking for a total of about 16-18 minutes.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Once removed (and dropped again) sprinkle a little Fleur de Sel over the top of the warm cookies. If you don’t have Fleur de Sel, just use regular sea salt. But truly, this salt  is amazing a little goes a long way! Allow to cool completely on baking sheet before removing with large spatula.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Repeat process with remaining dough balls.

Remember to cool on the pan, on a cooling rack. Aren’t those wrinkles beautiful! Why don’t I feel the same way about wrinkles on me?!

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

PRO TIP | The cookies can be frozen, but are best eaten fresh, always, fresh is best! Fresh Cookie – Cooky! Get it! Got it! Good! If you do freeze the cookies, reheat them by placing them on a baking sheet in a preheated 250° oven for 2 minutes, it will soften the cookie just right.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

I packaged up a few into single cellophane bags and gave them as a little gift to a few friends. These also work wonderfully as hostess or neighbor or teacher gifts, anytime of the year!

NOTE: I made several batches of these to have on hand and froze the dough balls like I do with my Chewy Chocolate Chip Cookies, allowing them to come to room temperature for about 15 minutes (about the time it takes to preheat your oven), then bake as planned.

Giant Chewy Chocolate Chip Cookies #thefreshcooky #panbanging #hostessgift #holidaybaking #teachergift #dessertrecipes #chocolatechipcookies

Merry Christmas friends! Slow down and enjoy this beautiful season! (I’m really just talking to myself here).

Sharing this week on Weekend Potluck and Meal Plan Monday

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card

Giant Chewy Chocolate Chip Cookies with Fleur de Sel

5 from 5 readers
Author: Kathleen Pope
Prep Time: 30 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 48 minutes minutes
Servings: 11 dessert plate sized cookies
Print Pin SaveSaved!
A dessert plate sized cookie, filled with chewiness, wrinkly edges, decadent chocolate chunks with a hint of fleur de sel. What is now known as "pan-banging" cookies the time and effort are worth every minute.

Equipment

  • Large Cookie Spatula
  • Le Saunier De Camargue Fleur De Sel Sea Salt, 4.4 Ounce Canisters
  • Nordic Naturals Half Sheet Pans

Ingredients 
US Customary – Metric

  • 1 cup butter 2 sticks, salted or unsalted butter, at room temperature (no substitutes)
  • 1 ยฝ cups granulated sugar I used natural, cane sugar
  • ยผ cup brown sugar packed
  • 1 large egg
  • 1 ยฝ teaspoons pure vanilla extract
  • 2 tablespoons water
  • 6 oz bittersweet chocolate chopped
  • 2 cups all-purpose flour
  • ยฝ teaspoon baking soda
  • ยพ teaspoon kosher salt
  • fleur de sel for sprinkling | optional
Get Recipe Ingredients

Instructions

  • Cream butter for about 2 minutes, scrape down sides before adding sugar. Add sugars and cream well for 2-4 minutes, on medium-high; on the longer side if using natural cane sugar. Add egg, vanilla and water; mixing on low to combine. Once combined, scrape down sides, then increase speed to medium-high and whirl around for about 1 minute.
  • Measure flour into a separate bowl. Add baking soda and salt to flour and stir with a fork or whisk to combine. Slowly add flour mixture (about ยฝ cup at a time), mix on low and scrape down the sides once or twice while adding your flour until combined.
  • Chop chocolate on a cutting board, using random chops so that you get a variety of chocolate chunks. You want some shavings, some bigger chunks (about ยฝ") and some smaller ones. Add chopped chocolate to the dough and mix on low until just combined.
  • Line 3 – 11×17 (ish) sheet pans with aluminum foil, dull side up (helps make those chewy, crunchy crinkles)
  • To make them just like they are pictured, use a large ice cream sized scoop and scoop out a heaping amount of dough, a heaping โ…“ cup, plus a bit more is what I found worked. If desired, weigh each scoop, about 3.5 oz each.
  • You should be able to fit 4 per pan, but do 3 if it makes you feel more comfortable. They do sometimes run into each other, but they will separate easily when finished.
  • Preheat oven to 350° and adjust the rack to the center of the oven, you’ll only bake one pan at a time, so plan accordingly.
  • DO NOT MISS THIS STEP!
  • Place entire pan with dough balls into the freezer for 15 minutes before baking. This will insure that they don’t spread too far, too fast. Once oven is preheated and you’ve waited the allotted 15 minutes freezer time, remove the first pan from the freezer (replacing with the second and so on) and place in hot oven on the middle rack.
  • Bake for 10 minutes until the cookies are puffed slightly in the center.
  • After 10 minutes, slam the pan. This will feel weird if you are a baker, but lift the pan about 4 inches and let it "slam" or drop back down to the rack, so that the edges settle and the puffiness goes down. Turn pan and slam it again. It’s oddly satisfying.
  • Close oven and bake for another 2-3 minutes, do it all over again, smack down that pan, get those wrinkles!
  • Bake for another 2-4 minutes until edges are golden but the middle is still gooey. Drop pan again as you remove from oven onto a cooling rack for a total baking time of about 16-18 minutes.
  • Once removed (and dropped again) sprinkle a little Fleur de Sel over the top of the warm cookies. If you don’t have Fleur de Sel, just use regular sea salt. But truly, this salt is amazing a little goes a long way!
  • Allow to cool completely on baking sheet before removing with large spatula. Store in airtight container or freeze. Repeat process with remaining dough balls. Share with a family member, friend or neighbor.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Notes: #1 | In my second batch I made the cookies using Ghirardelli Bittersweet Chocolate Chips, I rough chopped them a bit, but mostly put them in whole, I liked them better with the bar chocolate, but they work in a pinch.
#2 | The cookies may be frozen, but are best eaten fresh, always, fresh is best! If you do freeze the cookies, place them on a baking sheet in a preheated 250° oven for 2-3 minutes, it will soften the cookie just right.
#4 | I made several batches of these to have on hand and froze the dough balls like I do with my Chewy Chocolate Chip Cookies, allowing them to come to room temperature for about 10-15 minutes (about the time it takes to preheat your oven), then bake as planned.

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 58g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 351mg | Potassium: 131mg | Fiber: 2g | Sugar: 38g | Vitamin A: 548IU | Calcium: 25mg | Iron: 2mg
Did you make my Giant Chewy Chocolate Chip Cookies with Fleur de Sel?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!
Tag on Insta Leave a Rating

Share This!

16.0K shares
  • Share
  • X
  • Flipboard
  • LinkedIn
  • Reddit
  • Email
  • SMS

bittersweet chocolate fleur de sel

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Join the Recipe Club!

Get my free eBook, Fresh Fridays emails, and never miss a recipe.

Unsubscribe anytime (privacy policy).

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Have a question, comment, or suggestions about this recipe? If you had any trouble, I would love a chance to help you troubleshoot before you rate. Constructive criticism is welcome, but please be respectful. Rude or inappropriate comments will not be approved. Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Valery S Roberts-Ropp

    Fri, Feb 7, 2025 at 2:54 pm

    5 stars
    Fabulous โœจ๏ธ ๐Ÿ˜
    Can’t stop making them or giving as gifts

    Reply
    • KathleenKathleen Pope

      Fri, Feb 7, 2025 at 2:54 pm

      They make the best gifts!!! So glad you love them, Valery! Thank you!!

      Reply
  2. Renee

    Wed, Aug 7, 2024 at 9:09 pm

    5 stars
    The best cookies ever!! Thank you

    Reply
    • KathleenKathleen Pope

      Thu, Aug 8, 2024 at 9:07 am

      Thank you so much Renee!! You made my day!

      Reply
  3. Martha

    Sat, Jan 27, 2024 at 5:37 pm

    5 stars
    These are great! They took some โ€œbabysittingโ€ but the effort is worth it. The texture is amazing on these. Will make again!

    Reply
    • KathleenKathleen Pope

      Sun, Jan 28, 2024 at 12:24 pm

      They are most definitely not a put in the oven and take out cookie. Babysitting is a good way to put it. But the results are so worth it! So glad you loved them!

      Reply
  4. Lynn Spencer

    Wed, Jun 17, 2020 at 7:39 am

    Pan Banging Perfection! Since the combo of sweet and salty is a match made in heaven, I know that these will be delightful. Excited to make them for our little Fourth of July celebration this year. Printing this off and pinning it.

    Reply
    • KathleenKathleen

      Thu, Jun 18, 2020 at 1:45 pm

      Me too! They will be a huge hit for the 4th!

      Reply
  5. Laci

    Sun, Jun 2, 2019 at 1:24 pm

    Okay, okay. I know I already commented on the fact that I made a gluten free version, but oh. my. gosh. I just made these again, exactly by the recipe (yes, that is twice in two days). These are my all time favorite cookies. Ever. Period. And discovering them when I have serious third trimester cookie cravings… I could never thank you enough. ???? You are my hero. You deserve an award.

    Reply
    • KathleenKathleen

      Sun, Jun 2, 2019 at 1:30 pm

      Lol Laci!! Iโ€™m so excited to put that info in my recipe and try them GF myself. Thank you for your sweet comments. Congrats on your sweet new life!!

      Reply
  6. Laci

    Sun, Jun 2, 2019 at 11:05 am

    Oh my goodness. I just tried this recipe for a gluten-free friend, substituting the all purpose flour with a 1-1 gluten free all purpose flour (Krusteaz), and they were such a hit! They turned out as beautiful as you pictured them, which doesnโ€™t always happen with recipes Iโ€™ve tried in the past. They had delightfully crispy, wrinkly edges, with nice, thin but soft, chewy centers, making them the perfect thickness for their size. Everyone gasped at the sight of them and loved the taste every bit as much! Thank you for such a wonderful recipe! Itโ€™s a new favorite, for certain!! ๐Ÿ™‚ Oh, and my two-year-old son was immensely pleased, so these must become a tradition for us. <3

    Reply
  7. Wendy Behm

    Sun, Dec 17, 2017 at 4:23 pm

    5 stars
    These cookies are AWESOME! You must try them.

    Reply
    • KathleenKathleen

      Sun, Dec 17, 2017 at 4:44 pm

      Thanks Wendy!

      Reply
  8. Wendy Behm

    Sun, Dec 17, 2017 at 4:23 pm

    5 stars
    These cookies are AWESOME! You must try them.

    Reply

Primary Sidebar

Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Join the Recipe Club!

Get my free eBook, Fresh Fridays emails, and never miss a recipe.

Unsubscribe anytime (privacy policy).

Trending Now

  • Crumbl cookie with milk chocolate chips.Copycat Crumbl Chocolate Chip Cookie
  • Easy and Quick Pizza Dough Recipe with dough on floured surface square.Easy No Rise Pizza Dough Recipe
  • Spiral sliced ham with honey baked ham glaze in roasting pan.How to Cook Spiral Ham
  • Best shaved steak recipes, round up picture with Philly cheesesteak, steak bomb, steak fajitas and stuffed peppers.39 Best Shaved Steak Recipes (Easy Steak Meals)
  • Square image of whole easy key lime pie with dollops of whipped cream and decorated with wedges of key limes.Award Winning Recipe for Key Lime Pie
  • Philly cheese steak sandwich on a tray with french fries surrounding it.Best Philly Cheesesteak Recipe
The Fresh Cooky
  • Facebook
  • Instagram
  • Pinterest
  • Twitter / X
  • Mastadon

Subscribe Now

by Course

  • Appetizers & Snacks
  • Breads
  • Drinks
  • Main Dishes
  • Salads & Dressings
  • Sauces & Condiments
  • Side Dishes
  • Sweets

Holidays

  • Thanksgiving
  • Holiday Appetizers
  • Holiday Breakfast
  • Holiday Drinks
  • Holiday Main Dish
  • Holiday Side Dish
  • Holiday Sweets
  • Game Day Recipes

By Cuisine

  • Asian
  • German
  • Italian
  • Mexican

By Diet

  • Gluten-Free
  • Low Carb
  • Vegetarian

By Meal Type

  • 30 Minute Meals
  • Breakfast
  • Lunch
  • Dinner
  • Easy Weeknight Meals
  • Freezer Meals
  • Kid-Friendly
  • Make Ahead

By Method

  • Air Fryer
  • Crockpot
  • Grilled
  • Instant Pot
  • One Pot
  • Sheet Pan
  • Stovetop
  • About
  • Contact
  • Shop
  • Subscribe

Copyright © 2025 ยท The Fresh Cooky ยท Privacy & Disclosure Policy

16.0K shares
  • Pinterest
  • Facebook
  • Flipboard
  • X
  • LinkedIn
  • Save
  • Reddit

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe.

Or write in your own words:

A rating is required
A name is required
An email is required