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.

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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

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Instructions

1. Mix Dry Ingredients
   In a large bowl, sift together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Preheat Oven & Prepare Pans
   Once the dough is chilled, preheat your oven to 400°F (200°C). Line two baking trays with parchment paper.
8. 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.
9. 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.
10. 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.

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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.