Description
These Thick and Molten Chocolate Chip Cookies feature irresistibly gooey centers with a crisp exterior, loaded with two types of chocolate and optional walnuts for added texture. They combine all-purpose and cake flour for a tender bite, and employ a unique shaping and chilling method to produce extra-thick, bakery-style results. Perfect for those who crave a decadent, chocolate-packed cookie experience.
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
- Prep Dry Ingredients: In a large bowl, sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside to ensure even distribution and prevent lumps in your dough.
- Cream Butter and Sugars: In another large bowl, beat the unsalted butter with the brown sugar and granulated sugar on medium speed until the mixture is smooth and lump-free, about 2–3 minutes. Scrape down the sides and bottom of the bowl as necessary.
- Add Eggs and Vanilla: Beat in the eggs and egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape the bowl again for even mixing.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined and no streaks of flour remain. Avoid overmixing for the best texture.
- Fold in Chocolate and Nuts: Gently fold in the chocolate chips, chopped chocolate bar, and walnuts (if using) with a spatula, making sure all mix-ins are evenly dispersed.
- Chill Dough: Wrap the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the cookies maintain their thick shape during baking.
- Preheat Oven and Prep Sheets: After chilling, preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper.
- Shape Dough: Using a 1/3-cup dry measuring cup, scoop the dough and shape each portion into a thick mound or hockey puck shape. Do not flatten. Place 4 to 6 cookies on each sheet, spacing them at least 2 inches apart for even baking.
- Bake Cookies: Bake for 10–12 minutes, or until the tops are lightly browned but the centers are still soft. For best results, remove them from the oven before they look fully done—they will continue to cook as they rest.
- Cool and Serve: Let the cookies sit on the baking sheet for 15–30 minutes to allow residual heat to finish baking them. Transfer to a wire rack to cool for an additional 30 minutes. Serve and enjoy your thick, molten cookies!
Notes
- Resting cookies on the pan after baking is crucial for carryover cooking and achieving a molten center.
- Chilling the dough prevents cookies from spreading too much and helps maintain thickness.
- Substitute walnuts with pecans or omit for a nut-free version.
- Underdone appearance is key for gooey centers; avoid overbaking.
Nutrition
- Serving Size: 1 large cookie
- Calories: 420
- Sugar: 29g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
