In 1938, Ruth Graves Wakefield chopped up a Nestlé chocolate bar and threw the pieces into cookie batter — and the famous chocolate chip cookie was born.
The traditional recipe consists of butter, brown and white sugar, semi-sweet chocolate chips and vanilla. There are countless ways to bake them, whether you like them gooey or crispy, soft or crunchy.
But what's the secret to the perfect chocolate chip cookie? One suburban mom and baker from Minnesota may have just cracked the code.
When Sarah Kieffer takes her delicious cookies out of the oven, they're large, flat and chewy — and their wrinkly tops are her signature characteristic.
The more drool-worthy photos Sarah posted on her Instagram page, the more attention the cookies received. And before she knew it, the The New York Times was contacting the mom-of-two for a feature story.
That's when the unconventional key to Sarah's success was revealed to the world. Her technique is called "pan-banging," and now it's all the rage.
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During the baking process, Sarah bangs the baking sheets against the oven rack, causing the dough to deflate, thus creating those now-famous wrinkles and ripples.
Sarah never expected her unusual baking technique to be such a hit. Watch the video to see her demonstrate how she does it, and please SHARE this helpful video with your friends on Facebook!
