Can I make the dough ahead of time?

Absolutely! The dough benefits from chilling. You can make it up to 2 days ahead and keep it in the fridge. Longer chilling helps the flavors deepen and the texture becomes even more irresistible.

Why do I need both all-purpose and cake flour?

Using both flours gives you the best of both worlds: sturdy structure from all-purpose flour and a soft, tender crumb from cake flour. This is what makes these cookies so thick and melty without being heavy.

What if I don’t have cornstarch?

Cornstarch is the secret to those soft centers. If you’re out, you can skip it, but your cookies might be a touch less chewy and thick. If possible, grab some for best results—it really does make a difference.

Can I reduce the sugar?

The sugar not only sweetens but also affects the texture and spread. You can cut it back slightly, but too much reduction will change the consistency. If you want a less sweet cookie, use dark chocolate for balance.

Thick and Molten Chocolate Chip Cookies Recipe

Name: Thick and Molten Chocolate Chip Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
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; 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; 2 cups semi-sweet chocolate chips; 8 ounces chocolate bar (for eating), roughly chopped; 1/2 cup roughly chopped walnuts (optional)

Get ready to meet your newest dessert obsession. These Thick and Molten Chocolate Chip Cookies are the ultimate answer to every cookie craving—a beautiful balance of crisp edges, pillowy centers, and ribbons of perfectly molten chocolate. This heavenly treat comes together in under an hour (chilling time included!), making it just right for busy evenings when you want something extra special without spending hours in the kitchen. The texture is everything: thick, chewy, and oh-so-soft inside, interrupted by gooey pools of chocolate bursting through every bite. Sharpen your appetite—these cookies might just ruin you for all others.

Why You’ll Love This Recipe

Molten chocolate in every bite: Thanks to a double dose of chips and chopped chocolate, you’ll find melt-in-your-mouth pockets of gooey chocolate throughout.
Ultra-thick and soft: With a clever mix of flours and cornstarch, these cookies stay satisfyingly thick, soft in the centers, and never cakey.
Practically foolproof: If you’ve ever fretted about flat cookies or dough that spreads too much, this recipe is your new best friend. It’s easy to master, even for beginners.
Customizable: Don’t love walnuts? Allergic to nuts? Skip them—these cookies stay absolutely irresistible. Want a different chocolate? Go for it.

Ingredients You’ll Need

All-Purpose Flour: The backbone of structure; provides the classic cookie bite.
Cake Flour: Lightens the texture, helping cookies stay soft and tall.
Cornstarch: Secret weapon for serious tenderness. It works like a charm for melt-in-your-mouth centers.
Baking Powder & Baking Soda: Gives our cookies just the right lift, while preventing excessive spread.
Fine Salt: Enhances every other flavor—never skip it.
Unsalted Butter (room temperature): Makes for a rich, creamy dough and those lightly crisp edges we all love.
Light Brown Sugar: Adds moistness and deep, caramel notes.
Granulated Sugar: Creates the right balance of sweetness and a touch of crispness.
Eggs + Egg Yolks (room temperature): Eggs give structure and richness; extra yolks amp up that chewiness.
Vanilla Extract: Rounds out those chocolate and brown sugar flavors.
Semi-Sweet Chocolate Chips: Scattered throughout for classic chocolatey goodness.
Chocolate Bar, roughly chopped: Adds those magical, oozy, molten pockets.
Walnuts (Optional, roughly chopped): For a subtle, toasty crunch and earthy twist. Totally optional!

Note: Chilling the dough isn’t a suggestion—this step is key for thick cookies with concentrated flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feeling adventurous or just want to mix things up? Here’s how you can tweak this recipe to suit your mood or pantry:

Go Nut-Free: Simply leave out the walnuts. For extra crunch, try pepitas or sunflower seeds.
Mix Up the Chocolate: Try dark or milk chocolate chips, white chocolate, or a blend for a sweeter or more bittersweet bite.
Additions: Fold in a handful of dried cherries, coconut flakes, or caramel bits for a unique twist.
Gluten-Free Switch: Use your favorite measure-for-measure gluten-free flour blend. Texture may vary but it works surprisingly well.
Espresso Touch: Add a teaspoon of instant espresso powder to intensify the chocolate flavor.

How to Make Thick and Molten Chocolate Chip Cookies

Step 1: Prep the Dry Ingredients

In a large bowl, sift together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. This removes lumps and ensures your cookies bake up evenly—don’t rush this step.

Step 2: Cream the Butter and Sugars

In another bowl, beat softened butter with both sugars until you have a smooth, creamy mixture—about 2-3 minutes. Scrape down the sides and bottom so everything’s incorporated.

Step 3: Add Eggs, Yolks, and Vanilla

Beat in the eggs one at a time, then add those extra yolks for chewiness. Once blended, pour in vanilla and mix again. It should look fluffy!

Step 4: Combine Wet and Dry

Gradually add the sifted dry ingredients to the butter mixture. Mix just until there are no visible streaks—over-mixing means tough cookies.

Step 5: Add the Chocolate and Walnuts

Fold in the chocolate chips, chopped chocolate, and walnuts if you’re using them. Make sure everything is evenly distributed for bites loaded with chocolate.

Step 6: Chill the Dough

Wrap your bowl with plastic wrap and refrigerate for at least 30 minutes. This little pause is what helps your cookies bake up thick, not flat.

Step 7: Shape and Bake

Once chilled, preheat your oven to 400°F and line two large baking sheets with parchment. Using a 1/3 cup measure, portion the dough and form each scoop into a tall mound or “hockey puck.” Don’t flatten—thickness is key! Space them well apart.

Bake for 10-12 minutes, pulling them out while the tops still look just a bit underdone with golden patches on top.

Step 8: Cooling

Let the cookies rest on the baking sheets for 15-30 minutes—don’t skip this, as they continue to bake and firm up with residual heat. Then transfer to a wire rack to finish cooling. That’s it, time to enjoy!

Pro Tips for Making the Recipe

Room Temp Ingredients: Let butter and eggs come to room temp—they mix more evenly and help the cookies rise.
Don’t Overbake: Take the cookies out while they still look a little “wet” on top. They’ll finish cooking on the sheet.
Chill for Thicker Cookies: Chill at least 30 minutes. Chilled dough = thicker cookies that hold their shape.
Bigger is Better: Make those portions large! The big size is what gives you that gorgeous molten middle.
Customize Your Chocolate: Chopped chocolate bars melt more for gooey puddles than chips alone.

How to Serve

These cookies demand to be enjoyed while still a little warm, when the chocolate inside is irresistibly molten.

Milk’s Best Friend: Serve with a cold glass of milk or your favorite non-dairy substitute.
Ice Cream Sandwiches: Sandwich a scoop of ice cream between two cookies for a next-level dessert.
Coffee Companion: Pair with a hot coffee or espresso for a deeply comforting treat.
Warm and Gooey: Reheat briefly in a microwave for that fresh-from-the-oven sensation.

Make Ahead and Storage

Storing Leftovers

Keep cooled cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and flavorful.

Freezing

For later cravings, freeze the shaped (unbaked) dough mounds on a tray, then transfer to a bag or container. Bake from frozen as needed—add 1-2 minutes to the baking time.

Reheating

Refresh day-old cookies by briefly microwaving (10-15 seconds) or heating in a low oven (about 300°F) for a gooey texture.

FAQs

Can I make the dough ahead of time?

Absolutely! The dough benefits from chilling. You can make it up to 2 days ahead and keep it in the fridge. Longer chilling helps the flavors deepen and the texture becomes even more irresistible.
Why do I need both all-purpose and cake flour?

Using both flours gives you the best of both worlds: sturdy structure from all-purpose flour and a soft, tender crumb from cake flour. This is what makes these cookies so thick and melty without being heavy.
What if I don’t have cornstarch?

Cornstarch is the secret to those soft centers. If you’re out, you can skip it, but your cookies might be a touch less chewy and thick. If possible, grab some for best results—it really does make a difference.
Can I reduce the sugar?

The sugar not only sweetens but also affects the texture and spread. You can cut it back slightly, but too much reduction will change the consistency. If you want a less sweet cookie, use dark chocolate for balance.

Final Thoughts

There’s something magical about biting into a cookie that’s crisp on the edges but practically molten in the center. This Thick and Molten Chocolate Chip Cookies recipe puts that bakery-level magic right in your own kitchen, with just a few easy steps and accessible ingredients. Whether you want to impress friends or just treat yourself midweek, don’t wait—get baking and experience the absolute joy that only a warm, chocolate-laden cookie can deliver.