The mega cookie is ooey, gooey, chewy, and BIG!
If you’ve ever bitten into a cookie so dense and gooey it made you pause mid-bite, you know the magic we’re talking about. This isn’t your average chocolate chip cookie—it’s unapologetically thick, studded with chocolate, and engineered for maximum chunkiness.
Baker Madison Reid shared the science behind her mega-style chocolate chip cookie, and trust us, you won’t even need the cookie shop after you understand this cookie chemistry.
If you’re a fan of Levain Bakery or any large-and-in-charge cookie shop cookie, this cookie style delivers that same gourmet experience. These cookies have heart and height!
The Dough: Built for Structure
Here are the key ingredients that make this cookie stand out:
- Cold Butter: Unlike softened butter, cold butter slows down spreading in the oven, helping the cookie maintain its thick shape.
- All-Purpose + Cake Flour: This combo is genius. All-purpose flour provides structure, while cake flour adds a tender, bakery-style crumb.
- Brown + White Sugar: The perfect balance of moisture and crispness. Brown sugar adds chewiness and depth, while white sugar helps with those golden edges.
Mixing Matters
One of Madison’s top tips? Don’t over mix the dough. Overworking the flour can lead to tough cookies. Mix just until the ingredients come together for the best texture.
Chocolate Choices
For a cookie this bold, Madison recommended using high-quality chocolate chips or chunks. Semi-sweet or dark chocolate pairs beautifully with the rich dough, and larger chips or chopped bars create those irresistible pockets of melted chocolate.
To Chill or Not to Chill
This cookie style doesn’t require a chill time. Because you’re using cold butter chopped into cubes, you can skip the fridge and go straight to baking. “While not required, chilling always helps enhance flavor and texture, so you can chill if you want to,” Madison added.
Ready to bake? Find Madison’s full notes on her website.
Want more Cookie Chemistry? Find Madison’s Ultimate Guide to 5 Chocolate Chip Cookie Styles on her website or download this free printout.
Mega Chocolate Chip Cookies
By Madison Reid
Total Time: 28 minutes
Prep Time: 15 minutes
Cook Time: 13 minutes
Servings: 12
INGREDIENTS
- 1 cup unsalted butter **cold and cut into cubes
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 bag dark chocolate chips
METHOD
- Preheat your oven to 375 degrees.
- In a stand mixer with the paddle attachment, add 1 cup of cold unsalted butter cut into small cubes, 1 cup brown sugar and 1/2 cup granulated sugar. Mix until combined. Its okay if the butter is still a bit in tiny cubes.
- Fold in 2 eggs and 1 tsp vanilla extract.
- Add the dry ingredients: 1 tsp fine sea salt, 1 tsp baking soda, 1 tsp baking powder, 2 cups all-purpose flour, 1 cup cake flour, and 1 tsp cornstarch. Mix on low speed until a dough forms.
- If you can still see cubes of butter, turn the mixer on medium speed and beat for 30 seconds to break them up into the dough. Do not go over 30 seconds, though, or else it will be over-mixed.
- Fold in the bag of dark chocolate chips.
- Line two light-colored metal cookie sheets with parchment paper.
- Break the dough into 12 even pieces and roll into balls. You can eyeball and cut the dough or use a kitchen scale.
- Place 6 large cookie dough balls onto each sheet. Leaving a good amount of space between each.
- Place the cookies in the oven and bake for 13 minutes.
- Remove and allow the cookies to rest on the pan for 5-10 minutes to set.
- Remove and enjoy!
Find more recipes from Madi on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.
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