What does “pan banging” do when baking cookies?

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Gives them ripples, so more surface area with crunch...one of my favorite recipes calls for this but i don't make it often bc it's a little labor intensive...

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In my head it’s to release air bubbles? At least that’s what I think when I make macarons!

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I think it makes them chewier maybe? I’m trying it for the first time with ginger molasses cookies this weekend so will report back.

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I will! Saturday is all day cookie baking followed by a kid’s birthday party at Chuck-e-cheese. Basically best day ever.

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Takes out tiny air bubbles which results in a richer cookie. Or so I once read 🤷‍♀️

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For macarons, it’s to get out air bubbles. I’ve not seen it done for other types of cookies.

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