Making Moist Chocolate Chip Cookies: The Dense Style

Panning and Baking: Preheat your oven to 170°C (340°F). Using an ice cream scoop or spoon, shape the dough into balls about the size of a ping pong ball (approx. 45-50g) and place them on a baking sheet. Make sure to leave plenty of space between them as they will spread quite a bit while baking. Bake in the preheated oven for 10-12 minutes. The best result is when the edges are slightly golden brown, the centers are puffed up, and they still look a little underbaked. Cooling: Immediately after taking them out of the oven, the cookies will be very soft and fragile. Let them firm up on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.