Big and Dense Chocolate Chip Cookies

For the past couple of weeks I’ve been experimenting with various giant chocolate chip cookie recipes. I started with small batches, and finally worked up the guts to scale the recipe “up”. Luckily, the larger batch worked just as well as the mini batch.

Chocolate Chip Cookies

For this version of the recipe, I tried a technique I’ve been using for chocolate cake where you mix the dry ingredients, stir the fat into the dry ingredients, then add a mixture of egg, water and vanilla. After chilling the dough, baking it on an insulated sheet and freezing and thawing the baked cookies, what you get is a big, thick, cookie with a slightly doughy (yet cooked – it shouldn’t taste raw) interior. Also, maybe because of the mixing technique, the insides have a slight crumbliness to them so they’re both crumbly and borderline doughy at the same time. I really liked these and have had some good reviews from friends as well, but they’re different (the cookies, not the friends) and you may not care for them….but someone will.  If you try them, let me know.

If you want to try making a smaller batch, use this recipe but follow the mixing technique below.

Cookies on a plate

Big and Dense Chocolate Chip Cookies
Prep time
Cook time
Total time
Big and Dense Chocolate Chip Cookies
Serves: 9
  • 12 oz all purpose flour (2 2/3 cup) – stir to aerate, scoop, level
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup light brown sugar, packed firmly
  • 3/4 cup powdered sugar
  • 8 ounces softened unsalted butter, cool room temp and cut up
  • 1 large beaten egg
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips
  1. Don’t preheat oven yet because dough requires chilling.
  2. In bowl of a stand mixer, thoroughly mix together the flour, salt and baking soda. Add the sugar and powdered sugar and mix those in, breaking up the brown sugar, until everything seems evenly distributed.
  3. Scatter the cup up butter over the dry ingredient and mix it around with the paddle attachment or your hands until the flour is moistened. It should be clumpy and dry, but hold together when you press it.
  4. In a second bowl, beat together the egg, water and vanilla. Pour the egg mixture into the flour mixture and using the paddle attachment (or a big spoon), mix it around until you have a not-too-sticky dough. If it’s very dry, you’ve probably used too much flour, but the cookies should still be okay. Stir in the chocolate chips.
  5. Using a standard size ice cream scoop or a 1/3 cup measure (slightly heaping), spoon up about 8 or 9 giant rounds of dough. Arrange them on a plate and chill overnight or for as many hours as you can stand to wait.
  6. Preheat oven to 400 degrees F. Set a baking sheet on top of a jelly roll pan. Lay a piece of parchment paper over the cookie sheet. Place 5 balls of dough on the cookie sheet (or start with one so that you can determine the correct baking time) and put the sheet in the oven. Immediately reduce heat to 350 F and bake the cookies for a total of 18-20 minutes, checking at 15.


Dough should look like this.

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  1. says

    These look more more craggly than the Gigantic Chocolate Chip ones. I like that look.
    When I made the other recipe you posted I checked the internal temperatures because I was concerned. The first one I made had an internal temp. of 150. (I used a digital therma pen thermometer.)I gave the next one two extra minutes and the temperature shot up really fast to 185 F. That cookie still had good texture and didn’t have a raw taste or mouth feel. Letting them cool all the way is as important as you said it is in your other post.

  2. says

    Sue, thanks for checking the internal temperature. I think anyone truly concerned should just use pasteurized eggs — Egg Beaters might even work. But that’s good to know the internal temp shot up quickly. My total bake time has never surpassed 20 minutes and is usually 19.

    About the scraggliness, I think the temperature of the butter might play a role in that. If you make these with melted butter or cooled melted butter, you get less scraggliness. I’ve been using butter that’s probably about 60 degrees. Cool, but soft enough to coat the flour.

  3. says

    Oh these remind me of those days where you, me and Katrina spend baking huge cookies. That was fun!!! These look like cookies I would love 😉

  4. stephanie says

    The instructions sounds similar to making biscuits/scones. Add the fat, then liquid. I’ll have to try. I often make cookie dough & freeze it in scoops. We love fresh cookies, so It is much easier to make a big batch, freeze & cook as needed. Thanks!

  5. says

    I don’t think I’ve ever seen a cc cookie recipe using powdered sugar before. Interesting.
    I do love a crunchy outside and an almost doughy inside. These look perfect!

  6. says

    I’m with Rita, made me think of the good ol’ days! 😉
    You know I’ll try these. Send a few my way, my new address is…..jk
    Do you like these better than your big, giant ones from last week?

  7. says

    Anna, will this particular recipe still work ok if I up the amount of chips? My rule of thumb ratio for ccc’s is one to one flour/chips. In this case, I would need to add 1 cup plus 2 tbsp. chips. Since the inside of these cookies is gooey, I’m not sure if the chips will change baking time or not. Any ideas? This definitely looks like my kind of recipe overall.

  8. says

    Lisa, that should be fine. One thing I noticed this morning when I baked a few more cookies was that this big batch spread more than the smaller batch. When you’re measuring the flour, err on the side of more flour than less. Also, if you notice you cookies are spreading more, you can cheat a little by pulling them out at the 14 or 15 minute mark and pushing in the sides with a spatula then putting them back in. You shouldn’t have to do this if the flour amt. is correct, but it’s a quick fix for when and if the cookies spread.

  9. says

    Thanks Anna. I’ll probably make the smaller batch, since I almost always do that (except the rare occasion when I’m baking for an event or to share with a lot of people).

  10. says

    It’s lunch time right now and these look MUCH more appealing than my veggies…..

  11. Marie says

    Can’t wait to try these. I used to buy cookies at a place in Birmingham, MI called Marty’s Cookie Co. Their CC cookies were thick kind of cakey in the middle, but crunchy on the outside. Never could get mine to be similary. Your fat adding method may do the trick. I wish I were home this weekend to bake! Thanks!

  12. cccobsessed says

    I just made the dough and baked one cookie to try and YUM! The cookie was thick and the dough had great butter/sugar flavor. I prefer big/thick cookies over thin and chewy. Super easy to do by hand in 1 bowl. BTW I always OD on chocolate, 3 kinds..semi, milk & dark Ghiradelli chips. I don’t discriminate! So much for eating “good” before the holidays….

  13. says

    Yes, you’ll need to experiment with the time. I can’t give you an exact time because every one is different, but 9 minutes might be a good place to start. It really depends on the size.

  14. kim says

    nevamind, I made them big and they were excellent. This will be my go to recipe=-D You know I looked at other cookies labled as dense, but they had the butter melted or browned and in my expereince melted butter=cookies that speard way too much,

  15. Ruby says

    I just recently came across this blog and I must say I really enjoy looking through all these recipes.
    I made these cookies just today and i was worried that they would be too thick at first because raw they the scoops looked very thick anyway once they started to bake they spread a bit but not too much. Once they were completely cooled I tried a bit of one and they were very good.
    I will absolutely be using this recipe again. 🙂

  16. Tom says

    Made them for a family canoe trip in Northern Saskatchewan. Doubled the recipe, left out the powdered sugar and used 1 3/4 C brown sugar (instead of 2 C), did an even mix of pecan pieces, raisins, smarties and white chocolate wafers, and lost patience with the freezer at about the 30 minute mark. Perfect. Thanks for the inspiration. Unfortunately a lot of the cookie dough never made it to the baked stage.

  17. d says

    I’ve been trying to find a clone for the Paradise Cafe Chocolate Chip Cookies. This looks like it might be similar in taste and texture. I’ll give it a try. Theirs are tender, not chewy and have more brown sugar than white. I’m guessing, because of the texture that theirs are made with shortening rather than butter. Have you ever tried cloning the Paradise CCC? I found where you had cloned their sugar cookie.

  18. says

    D, I’ve never had a Paradise cookie. The sugar cookie you are referring to is one that was supposed to be a clone recipe (which is always doubtful!) not one I set out to try to make. As for this recipe, I haven’t made it in a while. My go-to cookie as of late is the New York Times cookie, but I do some things to it to make it better ;).

  19. d says

    I have also made the NYT cookie (thanks to your site) and really like that one also. That recipe with european butter is to die for! I just had a Paradise Cafe CCC today and wondered how they get that texture. I’d mail one to you but it wouldn’t be that tasty 3 days later:)

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