Description
These thick and molten chocolate chip cookies are bakery-style treats loaded with chocolate chips, chunks, and optional walnuts, creating a rich, gooey center with a perfectly crisp exterior. Chilling the dough and baking at a high temperature ensures each cookie is extra thick and molten with pools of melted chocolate in every bite. Ideal for satisfying serious chocolate cravings or impressing guests with homemade cookies.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
Mix-ins
- 2 cups semi-sweet chocolate chips
- 8 ounces chocolate bar (for eating), roughly chopped
- 1/2 cup roughly chopped walnuts (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside when well combined, ensuring there are no lumps and the leaveners are evenly distributed.
- Cream Butter and Sugars: In another bowl, beat the unsalted butter, light brown sugar, and granulated sugar together with an electric mixer for 2 to 3 minutes on medium speed. Mix until smooth and lump-free. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.
- Add Eggs and Vanilla: Beat in the eggs and egg yolks one at a time, mixing well after each addition. Add vanilla extract and scrape down the bowl again, ensuring the mixture is fully blended and creamy.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet ingredients, mixing until just combined. Stop when there are no visible streaks of flour, being careful not to overmix to maintain tender cookies.
- Fold in Chocolate and Walnuts: Gently fold in the semi-sweet chocolate chips, chopped chocolate bar, and walnuts if using. Mix just enough to distribute them evenly throughout the dough.
- Chill Dough: Wrap the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their thick shape during baking.
- Preheat Oven and Prepare Baking Sheets: After chilling, preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
- Shape Dough: Using a 1/3 cup dry measuring cup, portion out the dough. Shape each portion into a tall mound or super-thick hockey puck shape. Place 4 to 6 cookies on each baking sheet, leaving at least 2 inches between cookies for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the tops are just slightly brown. Remove the cookies from the oven before they look done for the best molten effect.
- Cool and Serve: Let the cookies rest on the baking sheet for 15 to 30 minutes to finish baking with carryover heat. Then transfer to a wire rack to cool for an additional 30 minutes before serving. Enjoy the thick, molten centers!
Notes
- For gooier centers, err on the side of underbaking and allow residual heat to finish baking the cookies on the tray.
- Chilling the dough is essential for extra thick cookies with less spread.
- Substitute walnuts with pecans, or omit nuts entirely if you prefer nut-free cookies.
- Use a high-quality chocolate bar for superior molten pools of chocolate in every bite.
- Cookies are best enjoyed fresh, but store leftovers in an airtight container at room temperature for up to 3 days or freeze unbaked dough mounds for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 410
- Sugar: 29g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
