Chock-Full of Chocolate Chip Cookies

Cover recipe-  The Essential Chocolate Chip CookbookChoc Full of Chocolate Chip Cookies: Copyright 2008

The author of The Essential Chocolate Chip Cookbook, Elinor Klivans, has been a fan of chocolate chip cookies all her life.  I can only imagine how much fun it was creating recipes for her cookbook.  That’s pretty much a dream job.  Klivans shares that one of her chocolate chip experiments was to see how many chocolate chips a cookie could comfortably hold.  She found that two cups of dough + four cups of chips makes cookies with at least fifty chocolate chips in every one.  Wow!  Klivans also notes that she likes to do side-by-side taste tests of different kinds/brands of chocolate chips.  She explains that each brand of chocolate clearly has its own unique flavor.  She looks for the flavor of chocolate (rather than sugar) to dominate.  And with white chocolate chips, Klivans makes sure that cocoa butter is listed in the ingredients.  Her top picks (in order of preference) for semisweet chips, which is what is called for in this recipe:  Guittard, Nestlé, Nestlé Dark, Hershey’s Dark, Ghirardelli.

Can you imagine having a cookbook that is full of dessert recipes that you make with chocolate chips?  That’s what this delicious cookbook is all about.  I love the cookbook and my only complaint is that I wish there were more photographs in the book- I’m drawn to the cookbooks with photographs included for every recipe.  That certainly would have helped me figure out which cookie recipe in this cookbook was on the cover.  Can you believe that the book does not indicate anywhere what cookie dons the cover?  I’m still not entirely sure that the recipe I pinpointed is the cover recipe but given the choices, this is the only one that made sense.  Read my notes below to see what I thought of the recipe.

Print Print Recipe

Choc-Full of Chocolate Chip Cookies

Yield: 27 large cookies

Prep Time: 25 min

Cook Time: 15 min


1 1/4 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 Tbsp. granulated sugar
1 large egg
1 tsp. vanilla extract
4 cups (24-ounces) semisweet (or bittersweet) chocolate chips


1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Sift the flour, baking soda, and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips until evenly distributed.
4. Use a Tablespoon to drop heaping spoonfuls of dough (about 3 level Tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.
5. Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes. The cookies will flatten slightly as they cool. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
6. The cookies can be stored in a tightly covered container at room temperature for up to 3 days.


*I prepared and baked the cookies exactly as the recipe indicates, except that I used silpat mats instead of parchment paper.
*To scoop the dough onto the cookie sheet in some kind of uniform way (hoping to get nice, round cookies), I used a small cookie scoop (1 Tbsp) and dropped two scoops on top of each other to make good-sized cookies.

The results:

These cookies turned out to be pretty big, which was perfect for me since I was sending them with my boys on a camping trip.  I sent a lot of different kinds of cookies on the trip, but these were in a bag labeled “Dad Cookies.”  I couldn’t imagine the little boys on the trip eating a cookie with 50 chocolate chips in it (and then probably ask for another one). Mine turned out to be much more “chunky” from the chocolate chips- not flat like those in the cover picture. My son’s friend was over when I was baking these and got to sample the first batch, warm out of the oven.  He came over the next day too and I’m pretty sure he came for the cookies and not to play with my son. Word is that these cookies were apparently, “F&!@!*! Off The Hook!” (whatever that means).  I think it means that the guys on the camping trip liked them a lot.

Did this recipe deserve the cover spotlight?

Well, if it is indeed the cover recipe (it’s not clear in the book but I’m assuming, given the choices, that it is), then YES!  Awesome cookie recipe and it is definitely chock-full of chocolate chips, which is obviously the theme of the cookbook.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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30 Responses to “Chock-Full of Chocolate Chip Cookies”

  1. 1

    Lynne — March 3, 2010 @ 8:07 am

    Well, I think your cookies look even tastier than the ones on the cover..

    But.. did you count your chips in each and every one? Come on, now, if you didn’t that really was cheating you know… LOL

  2. 2

    Jessica @ How Sweet — March 3, 2010 @ 8:07 am

    I think they look incredible. I actually like the chunky look of yours over the flat ones on the cover – much more appealing!

  3. 3

    Divina — March 3, 2010 @ 8:21 am

    Wow, chocolate chip cookies are just pure heaven. This is my first time on this site Lori. But brilliant idea to do recipes on covers of magazines and cookbooks.

  4. 4

    Elle — March 3, 2010 @ 8:25 am

    I agree with Jessica–I like the chunky way that yours look better than the flat ones. 50 chips in each cookie, you say? I can handle that!

  5. 5

    Maria — March 3, 2010 @ 8:28 am

    That is a lot of chocolate chips in one cookie. Wow!

  6. 6

    CookiePie — March 3, 2010 @ 8:32 am

    Those look AMAZING — even better than the book cover. YUMMY!!!

  7. 7

    Double Dipped Life — March 3, 2010 @ 9:33 am

    What a fun cookbook! I’m surprised that Ghirardelli was listed last. I think they are better than Hershey’s!

  8. 8

    Kate @ Savour Fare — March 3, 2010 @ 3:36 pm

    That is a lot of chocolate. Make syou almost wonder what the point of the cookie is!

    I like Ghirardelli too — I think their bittersweet chips are the best grocery store chips.

  9. 9

    msmeanie — March 3, 2010 @ 4:18 pm

    OMG. Those cookies look amazing. I should definitely get that book! I love chocolate chips in just about everything..

  10. 10

    Bev — March 3, 2010 @ 5:27 pm

    Your cookies have a homemade look that screams DELICIOUS, as opposed to the book cover cookies that look manufactured. Great job. I am looking forwarding to making these chocolate overload cookies.

  11. 11

    Katrina — March 3, 2010 @ 6:09 pm

    I love Elinor’s Chocolate Chips book. I also love those Chock Full CCC’s. I’m pretty sure that IS the cover photo recipe as mine turn out exactly like the photo every time I make them. They are definitely FULL of chips!

  12. 12

    Margaret — March 3, 2010 @ 9:17 pm

    Imagine – a whole book of nothing but Chocolate Chip Cookies. I don’t think I could stand it…..

    These look yummy!!! Do I add this one to my quest??

  13. 13

    Katie — March 4, 2010 @ 1:12 am

    Oh dang those look amazing!! Would you like some cookie with your chocolate chips? Spied this on FoodGawker, yours look yummier than the book’s photo!

  14. 14

    Carrie — March 4, 2010 @ 8:35 am

    Those are some of the most appealing chocolate chip cookies I’ve ever seen! I could eat that whole stack in one sitting, I’m pretty sure :)

  15. 15

    Yum Yucky — March 4, 2010 @ 11:24 am

    I could gnaw on a few of those right now.

  16. 16

    Jen @ My Kitchen Addiction — March 5, 2010 @ 1:38 pm

    Yum! Looks like a cookbook that I need to get my hands on.

  17. 17

    Marilyn Konrad — March 6, 2010 @ 11:17 am

    I’m going to try these, I make a lot of choc chip cookies, during the holidays, always use Ghirardelli’s choc..Can you freeze these?

    • Lori Lange replied: — March 8th, 2010 @ 12:44 pm

      Marilyn – I didn’t freeze my batch, but I’m quite certain they’d freeze just fine.

  18. 18

    kekstester — March 6, 2010 @ 12:10 pm

    How great is that?! And Jen, you are so right… :-)

  19. 19

    Alta — March 6, 2010 @ 8:01 pm

    Can I get a glass of milk? And then, I’d be in heaven.

  20. 20

    Jennifer — March 6, 2010 @ 10:36 pm

    I saw this on facebook & had to make them. I made some with pecans in them as well. Both are awesome – best chocolate chip cookies I’ve ever made. Thanks!

  21. 21

    Jennifer (Savor) — March 7, 2010 @ 10:17 am

    I need to recreate all of her recipes using white chocolate (I know, not technically chocolate).

  22. 22

    Valerina — March 7, 2010 @ 2:43 pm

    Usually I prefer more dough in c.c. cookies, but after seeing your picture I may change my mind. :)

  23. 23

    Lucy — March 7, 2010 @ 2:56 pm

    Wow what a lot of chocolate chips – immense! These cookie look totally gorgeous, and very addictive :)

  24. 24

    richard — March 8, 2010 @ 12:34 pm

    I made this recipe and thought the cookies were great, but….. 4 cups of choco chips? hats soooooo excessive. I used half that amount and it was still a lot of chocolate!

  25. 25

    Malin — March 9, 2010 @ 2:34 pm

    They look amaaazing! and a lot better than the ones on the cover! Chunkier, bigger, better! :)

  26. 26

    robin — March 13, 2010 @ 6:54 pm

    what is the best kind of chocolate chip to use? brandwise that is?

    • Lori Lange replied: — March 14th, 2010 @ 10:53 pm

      Hi Robin, If you read the end of the 1st paragraph above, the author gives her recommendations for chocolate chip brands. I like Guittard myself.

  27. 27

    Evan Thomas — December 21, 2010 @ 7:20 pm

    Yum! I think these look so much better. I prefer a thick chocolate chip cookie to a thin one any day.

  28. 28

    Luv What You Do — October 2, 2013 @ 8:59 pm

    I’ve made these cookies before and they are amazing! My mouth is watering just thinking about them : )

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