Thick and Molten Chocolate Chip Cookies
Thick and Molten Chocolate Chip Cookies
These ultra-thick, gooey chocolate chip cookies are the definition of indulgence—soft, chewy edges with a rich, molten center that melts in your mouth. With a blend of flours and carefully layered ingredients, every bite is pure cookie bliss.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Cake flour | 1 ½ cups |
| Cornstarch | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Fine salt | 1 teaspoon |
| Unsalted butter, softened | 1 cup |
| Light brown sugar, packed | 1 cup |
| Granulated sugar | ½ cup |
| Large eggs, at room temperature | 2 |
| Large egg yolks, at room temperature | 2 |
| Semi-sweet chocolate chips | 2 cups |
| Good-quality chocolate bar, chopped | 8 oz |
| Chopped walnuts (optional) | ½ cup |
Instructions
- Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside. - Cream Butter & Sugars
In a separate mixing bowl, beat the softened butter with both sugars using an electric mixer. Mix on medium for 2–3 minutes until light and creamy. Scrape the sides of the bowl for even mixing. - Add Eggs and Vanilla
Add the eggs and egg yolks one at a time, mixing thoroughly after each addition. Stir in vanilla extract and scrape down the bowl again to make sure everything’s fully combined. - Incorporate Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, using low speed to prevent overmixing. Stir until just combined—don’t overwork the dough. - Add Chocolate and Nuts
Gently fold in the chocolate chips, chopped chocolate bar, and walnuts (if using). Stir until the mix-ins are evenly spread throughout the dough. - Chill the Dough
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This step keeps the cookies thick and prevents excessive spreading. - Preheat Oven & Prepare Pans
Once the dough is chilled, preheat your oven to 400°F (200°C). Line two baking trays with parchment paper. - Shape the Cookies
Use a ⅓ cup measuring scoop to portion the dough. Shape each scoop into a tall, thick mound—do not flatten them. Place 4 to 6 cookies on each tray, keeping at least 2 inches apart. - Bake the Cookies
Bake for 10 to 12 minutes. The tops should be lightly golden, and the edges just set—the centers will look soft and slightly underdone. That’s what gives them their signature molten center. - Rest and Cool
Leave the cookies on the hot baking sheets for 15–30 minutes. The residual heat finishes baking them and enhances their chewy texture. After that, move them to a wire rack to cool slightly more before enjoying.
Tip: These cookies are at their best served warm when the center is still slightly gooey. They pair perfectly with a cold glass of milk or a scoop of vanilla ice cream.
