If you’re after the kind of cookie that makes you close your eyes with the first bite, these thick and molten chocolate chip cookies are your dream come true. They’re the perfect balance between crispy edges, a soft and chewy middle, and an indulgent molten chocolate center. By using a mix of flours and precise baking techniques, you get bakery-level results right at home.
Ingredients
Dry Ingredients
- All-purpose flour – 2 1/2 cups
- Cake flour – 1 1/2 cups
- Cornstarch – 2 teaspoons
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Fine salt – 1 teaspoon
Wet Ingredients
- Unsalted butter, room temperature – 1 cup
- Packed light brown sugar – 1 cup
- Granulated sugar – 1/2 cup
- Large eggs, room temperature – 2
- Large egg yolks, room temperature – 2
- Vanilla extract – 2 teaspoons
Mix-ins
- Semi-sweet chocolate chips – 2 cups
- Chocolate bar (for eating), roughly chopped – 8 ounces
- Roughly chopped walnuts (optional) – 1/2 cup
Step-by-Step Preparation
Sift and Combine the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and fine salt. Sifting ensures even distribution of the leavening agents and a lighter texture in the finished cookies. Set aside.
Cream the Butter and Sugars
In a separate large bowl, use an electric mixer to beat the room-temperature unsalted butter with the packed light brown sugar and granulated sugar. Mix for about 2 to 3 minutes on medium speed until the mixture is creamy, smooth, and lump-free. Scrape down the bowl to ensure every bit of sugar is incorporated.
Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then, add the egg yolks one at a time, ensuring a rich and smooth texture. Stir in the vanilla extract and scrape the bowl again for even mixing.
Combine Wet and Dry Mixtures
On low speed, gradually add the sifted dry ingredients to the wet mixture. Mix just until no streaks of flour remain. Overmixing can make cookies tough instead of soft.
Fold in the Chocolate and Nuts
Use a spatula to gently fold in the semi-sweet chocolate chips, chopped chocolate bar, and walnuts (if using). The combination of chips and chunks creates pockets of gooey chocolate that melt into the center.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps control spreading in the oven, keeping the cookies thick and chewy.
Preheat the Oven and Prepare Baking Sheets
When ready to bake, preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
Portion and Shape the Cookies
Using a 1/3 dry measuring cup, scoop portions of the chilled dough. Shape each into a tall mound or thick puck. Do not flatten — this is the secret to achieving a molten center. Arrange 4 to 6 cookies per baking sheet, spacing them at least 2 inches apart.
Bake to Perfection
Bake for 10 to 12 minutes, until the tops are slightly golden and the edges look set, but the centers still appear soft. The slightly underbaked look is intentional — it’s what creates the molten middle.
Rest and Cool
Allow the cookies to rest on the hot baking sheet for 15 to 30 minutes. This residual heat finishes baking the inside without drying it out. Transfer to a wire rack to cool for another 30 minutes before serving.
Tips for Perfect Thick and Molten Cookies
- Use a mix of flours – All-purpose for structure, cake flour for tenderness.
- Do not skip chilling – This step is essential for preventing flat cookies.
- Don’t overmix – Mix until ingredients are just combined to avoid a dense texture.
- Watch the bake time – Pull them out slightly underbaked for a molten center.
- Use quality chocolate – A good chocolate bar adds rich, indulgent pools of melted chocolate.
- Let them rest – The carryover heat finishes the bake perfectly without losing softness.
FAQs
Why use both all-purpose and cake flour?
This combination gives cookies the perfect structure and softness — all-purpose flour keeps them sturdy, while cake flour adds a tender bite.
Can I make the dough ahead of time?
Yes. You can chill the dough for up to 48 hours before baking. The longer rest deepens the flavor.
Why do my cookies spread too much?
Usually, this happens when the butter is too soft or the dough isn’t chilled enough before baking.
Can I freeze the dough?
Absolutely. Portion the dough into mounds, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Do I have to use walnuts?
No. The nuts are optional and can be replaced with more chocolate or other mix-ins like caramel chunks.
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