Looking for the perfect cookie? This is it! Crispy on the outside, chewy on the inside, these crispy and chewy giant funfetti cookies are the best!
Giant cookies that are crispy and chewy!
If you are looking for a crispy and chewy cookie, well ladies and gentleman (yes man, I’m pretty sure there’s only one of you here — you know who you are) you have come to the right place. And if you happen to be looking for one that is giant like the size of your face, then today is your lucky day!
These giant cookies are crispy on the outside but chewy on the inside and full of chocolate and sprinkles — aka the perfect cookie.
So how do you make the perfect cookie? You Pan Bang
What is pan banging, you say?
Pan banging is a technique that I learned from Sarah Kieffer. She’s one of those people in the culinary world who’s cookie recipe broke the internet. You couldn’t log onto Instagram without seeing at least 5-10 of these in your feed, not that I’m complaining.
I mean, this is a gift to the world, just look at them.
These were on my to-do list for so long, but to be honest I wasn’t interested so much in finding out how they taste, more so how to achieve this rippled, shar pei face cookie.
I remember reading Sarah’s recipe that says to lift the pan and bang it every 2 minutes after the initial 10-minute marker — I was like what?! Everybody knows you don’t open the oven before your desserts are fully baked, otherwise they will deflate. But then I realized DUH that’s the point.
So how does the pan banging method work?
Basically this technique ensures that the edges of the cookies bake first, then when the middle starts to bake and get puffy, you bang the crap out of it to deflate, and repeat every 2 minutes until fully baked so that it never gets a chance to rise. Result: crispy edge, chewy, gooey inside.
Creating this giant cookie recipe:
I came up with my own recipe for these giant funfetti cookies and played around with it a lot. The first couple of times I didn’t get enough ripples no matter how many times I banged. I decreased the egg and the flour, made sure I didn’t freeze them for too long or too short — don’t worry it’s only 15 minutes — and tried out different sizes. I also knew that I wanted them to be full of sprinkles and chocolate, but I wasn’t sure how the weight of those ingredients would affect the ripples.
I’m now happy to report that after some rigorous testing and many friends who have selflessly volunteered to taste test even the bad ones, it worked!
So thank you Sarah Kieffer for teaching me this new technique, and thank you friends for contributing to my research — hope you’re not just keeping me around for the baked goods.
What’s in these giant cookies?
The list of cookie ingredients is actually super simple — don’t let the rainbow sprinkles fool you into thinking otherwise. I packed these chewy cookies with the usual suspects like:
- brown sugar
- regular granulated sugar
- all purpose flour
- vanilla extract
I also added a teeny amount of orange juice into the cookie dough (just trust me, it works!).
To make these cookies truly spectacular, I added chocolate chunks — NOT CHIPS — to the cookie dough, as well as regular jimmies. I like to chop my own chocolate from a big bar because that way the tiny flecks of chocolate you chop will be all throughout the dough; and you can then chop some larger pieces to top your cookie dough before you bake = those pools of chocolate.
Chocolate chips will not give you the same results as a good quality baking bar chopped up! They don’t spread well and sometimes they are full of other ingredients you just don’t need. Chocolate chunks are the way to go!
All of these simple ingredients come together to make the most incredible chewy cookies.
How to make giant cookies
Simply combine the wet ingredients, and then pour in the dry (be careful when first mixing in the dry ingredients, the flour has a tendency to blow up in your face). I always always always stir the chocolate chunks and jimmies in by hand, otherwise they break up in the cookie dough.
Once the cookie dough is made, scoop it onto a parchment paper-lined baking tray and freeze for 15 minutes. After the dough balls have had time to chill out, the banging may commence. Bake the funfetti cookies for 10 minutes, then bang. Bake another 2 minutes, then bang. And repeat this process once more for good measure.
Let the cookies cool a little bit before eating them — they become chewier the longer you let them cool. Store them in an airtight container or air tight bag for 3 days at room temp.
Can I freeze these cookies?
TOTALLY. I would line them up in a ziplock or freezer safe bag and get out as much air as you can. Then freeze for up to two months. Or you can make the dough balls and freeze them for when you need a giant cookie STAT.
How to freeze cookie dough:
Follow the recipe up until the part where you start scooping out the dough. Instead of putting 5 scoops on a baking tray, scoop all the dough and line up the balls 1/2 inch next to each other. They should all fit on one half sheet or cookie sheet. It’s ok if they touch but they are easier to release if they arent.
Freeze the dough balls for one hour on the sheet then transfer them to a ziplock and stash in the freezer for up to 3 months. Bake as needed when you need a fresh cookie, no need to defrost!
Need more cookie recipes?
- Chocolate Chunk Coffee Cookies
- Chewy Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Cherry Pistachio Oatmeal Cookies
- Chewy White Chocolate Oatmeal Cookies
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Giant Funfetti Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg large
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup chocolate chunks*
- ½ cup sprinkles classic jimmies
- Preheat your oven to 350°F.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy.
- Reduce the speed to low and add in the egg, orange juice, and vanilla extract.
- Mix to combine.
- Turn off the mixer and add in the dry ingredients.
- Turn the mixer on low speed and mix until the dough comes together (it will be sticky).
- Take the bowl off the mixer, and pour in the chocolate chunks and sprinkles, and mix slowly with a spatula.
- Line two cookie sheets with parchment paper and set aside.
- Use an ice cream scooper to make even balls of dough and place 5 on each sheet, separated enough to allow them to spread — remember they are big!
- Place one cookie sheet in the freezer for 15 minutes, then bake for 10 minutes.
- After 10 minutes, open the oven door, lift the cookie sheet and bang it hard on the oven rack. You can do this once or several times if you like.
- Bake for 2 more minutes — repeat banging.
- Bake for 2 more minutes again — repeat banging.
- Bake for the last two minutes, and remove from the oven.
Carissa Nelson | Spoonful of Easy says
I’ve heard of, but never tried the pan bang — but definitely will! Love a cookie that can be the size of your face, that is my kind of cookie!
It is so much fun, you must try!!
Just did the pan bang and I AM OBSESSED!!!
Omg HOORAY isn’t it the best!!! I am so glad you liked it Gem!!!
Hi Sam, love the look of your cookies 😍 Can I ask what I can sub instead of orange juice? Or if I can’t sub then do you mean the juice of an orange or juice that you’d drink? Thank you!
Hi Evie! SO happy to hear that thank you! You can do either orange juice or juice from an orange but if you don’t have you can sub it with milk or a milk substitute!
Going to make a ten tiered cookie cake with this recipe as an alternative birthday cake. I know you say giant cookies but please can you tell me the size. Looking forward to making.
Hi! That sounds so fun! I would say they are about 5″ around
Tried this recipe tonight and my cookies look EXACTLY like the ones in the picture. This never happens. A delicious chewy but crispy cookie that is visually appealing is a beautiful thing! Also, one thing that I thought was cool—because of the dropping motion, the cookie carmelizes more because the hot butter and sugar are getting spread out on the pan. So instead of having just the outer edge nice and Carmelly, you get the outer edge plus a little extra (because the pan smacking widens the cookie). Don’t smack too hard though, got a little too excited and flipped one batch of those puppies like pancakes. Still good though! Overall 10/10 for this recipe. My new go-to. Allrecipes Classic chocolate cookie recipe—consider this a breakup letter.
YAY OMG THANK YOU SO MUCH!!! Thank you for making and for such a sweet comment!! Im honored that you broke up with an all recipes recipe for me ahhh! Thank you!!
Had a funny aftertaste
Hi Rachel! sorry you thought so, wondering if maybe all the ingredients you have used are fresh? Either way, thanks for trying them!
Made these a few weeks ago and they were AH MAY ZING!!!! Made them again a day later to bring to a friend with a new baby and they were a hit there as well!!
AWW Rivka! Im so happy to hear that! Thank you so so much! Such a good friend to bring cookies to a new mama! <3
Honestly, I love baking, I’m not great at it but, this is the best thing I’ve ever been able to pull off!!! My hubby thought I was lying about making them from how good they taste. I used dye free sprinkles, still tasted the same. I’m making more per request of his work friends. So so so good!!! This will be my go-to cookie recipe.
YAYAYAYAYAYAY You are amazing way to go!! So happy you are enjoying these and I’m sure they look amazing! Thank you so much for your sweet comments!!
I forgot to add that be sure you use bar chocolate instead of chips, it really does make a difference and taste SO much better!! Hello, who doesnt love a good chocolate chunk in cookies
YAS YAS YAS YAS!!!!
Help! I make cookies quite often but wanted to try this pretty sprinkles recipes. I followed directions, the only difference is I froze it overnight. When I baked, it was super flat, like a Lacey. What do you think might have gone wrong?
Sometimes if the butter and sugars are creamed too long it can result in a flatter cookie- maybe thats what happened? The freezing overnight shouldn’t be an issue. Thank you so much for making these!
These are my boyfriends new favorite cookie! I love to try new recipes but he loves these so much he is requesting them weekly :). They’re perfect because they are a great mix of chocolate chip and funfetti. I do less chocolate chunks because I want more of the funfetti taste. They are also the perfect texture of crispy edge and chewy insides. I’ve done the bang technique before, but not quite this many “intervals” and these are just perfect. I read that another reader froze hers overnight and they came out flat. I ended up having to do that the second time I made these because my oven blew up in the middle of the first batch, so the second batch went in the next day. They definitely spread more, and came out flat. It also took longer and more bangs for me to get the center down to even. I think maybe if I had left them out for longer than I had before baking so the middle wasn’t so frozen? Not sure, and they were still delicious but I can definitely say they don’t come out flat when you follow the instructions to only freeze for 15 minutes! Make these, you won’t regret!
Ahh Katie!!! Thank you so much for your awesome review! I am so happy your boyfriend loves these cookies! I hope your oven is okay too! Thanks for letting me know that thats what happened with the frozen cookies, I am so glad you still enjoyed them!!! Thanks again!!!
Maria Sharpe says
question : i plan on making these over the weekend. i usually reduce sugar in most recipes – do you think that will work here (ex 3/4 brown sugar and 1/4 cup granulated)? also any tips for storage to keep them crispy yet chewy? thank you!
Hi! Thanks so much for your comment- I am not sure if that will work with these but you can try it! To store,I store them in an airtight container lined with parchment paper 🙂