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Stack of thick and molten chocolate chip cookies with gooey chocolate chunks on a black plate

Thick and Molten Chocolate Chip Cookies: The Ultimate Guide

  • Author: kynall

Description

These Thick and Molten Chocolate Chip Cookies are the ultimate indulgence for cookie lovers. With a crisp golden exterior and a soft, molten chocolate center, each oversized cookie is rich, decadent, and loaded with texture. Made with a blend of all-purpose and cake flour for tenderness, plus cornstarch for softness, they’re packed with semi-sweet chocolate chips, chunks of real chocolate, and optional crunchy walnuts. The high-temperature bake locks in the gooey center while creating a thick, bakery-style cookie that’s perfect for sharing—if you can resist keeping them all to yourself.

Ingredients

Scale

  • 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

  • 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 cups semi-sweet chocolate chips

  • 8 ounce chocolate bar (for eating), roughly chopped

  • 1/2 cup roughly chopped walnuts (optional)

Instructions

  • In a large bowl, sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.

  • In another bowl, beat butter alongside brown sugar and granulated sugar until smooth and lump-free, about 2 to 3 minutes on medium speed. Scrape the sides and bottom of the bowl.

  • Beat in the eggs and egg yolks one at a time, beating well after each addition. Add in vanilla and scrape the bowl again.

  • Gradually add in the sifted dry ingredients until there are no visible streaks of flour.

  • Fold in chocolate chips, chopped chocolate, and walnuts (if using). Wrap the bowl in plastic wrap and chill for 30 minutes.

  • After the cookie dough is done chilling, preheat the oven to 400°F and line 2 large baking sheets with parchment paper.

  • Using a 1/3 dry cup measure, portion out the dough. Shape each portion into a mound or a super thick hockey puck—don’t flatten out the dough. Place about 4 to 6 onto a baking sheet with at least 2 inches of space around each cookie.

  • Bake for 10 to 12 minutes or until the tops are slightly brown. The trick to baking them right is to pull them out before you think they are done.

  • Let the cookies rest on the cookie sheet for 15 to 30 minutes (carryover residual heat will continue baking them).

  • Cool for an additional 30 minutes on a wire rack. Serve and enjoy!

 

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Find it online: https://kynall.com/thick-and-molten-chocolate-chip-cookies/