Thick and Molten Chocolate Chip Cookies

Introduction

Thick and Molten Chocolate Chip Cookies are pure magic — warm, oversized, thick on the outside, and gooey at the center. They’re the kind of cookies that bring you back to childhood afternoons, yet feel elevated enough to serve at a dinner party with a glass of cold milk or even alongside a creamy dessert like this Strawberry Oreo Cheesecake Frappuccino.

The secret here lies in the flour blend and baking method. Cake flour softens the texture, cornstarch keeps the crumb tender, and the high-heat baking creates a caramelized crust while leaving the center molten. If you’ve ever wished your cookies turned out bakery-style—tall, chewy, and slightly underdone in the middle—this recipe is about to be your go-to.

10 Irresistible Thick and Molten Chocolate Chip Cookies | The Ultimate Gooey Treat

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

• 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

• Semi-sweet chocolate chips – 2 cups

• Chocolate bar (for eating), roughly chopped – 8 ounces

• Walnuts, roughly chopped (optional) – 1/2 cup

Directions – Thick and Molten Chocolate Chip Cookies

1. Sift the dry ingredients: In a large bowl, sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.

2. Cream the butter and sugars: In another large bowl, beat the butter with brown sugar and granulated sugar until smooth and fluffy (2–3 minutes). Scrape down the bowl.

3. Add eggs and vanilla: Beat in the eggs and yolks one at a time, followed by the vanilla extract. Scrape the bowl again.

4. Combine mixtures: Slowly mix the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Fold in chocolates and nuts: Stir in chocolate chips, chopped chocolate bar, and walnuts (if using).

6. Chill the dough: Cover and refrigerate for at least 30 minutes.

7. Preheat and prepare: Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.

8. Shape the cookies: Portion dough using a 1/3 cup measure. Form tall mounds or thick discs and place 4–6 per sheet.

9. Bake: Bake for 10–12 minutes until golden on top and edges are set, but centers look slightly underbaked.

10. Rest and serve: Let cookies cool on the sheet for 15–30 minutes, then transfer to a wire rack for an additional 30 minutes.

Tips & Variations

• Make them nutty: Swap walnuts for pecans or hazelnuts.

• Add caramel: Fold in caramel bits or drizzle caramel sauce over cooled cookies.

• Stuffed cookies: Wrap cookie dough around a square of chocolate for an extra molten surprise.

• Serving idea: Pair these with a warm drink or even alongside a savory snack like Garlic Parmesan Cheeseburger Bombs for a fun sweet-and-savory spread.

Storage

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer: Freeze dough mounds raw for up to 2 months. Bake straight from frozen, adding 1–2 minutes to baking time.

Time & Yield

• Prep time: 20 minutes

• Chill time: 30 minutes

• Bake time: 10–12 minutes

• Cooling time: 45 minutes

• Total time: About 1 hour 45 minutes

• Yield: 14–16 extra-thick cookies

Tools Used

• Mixing bowls

• Electric hand or stand mixer

• Parchment-lined baking sheets

• 1/3 cup measuring cup

• Wire rack

Final Thoughts

These Thick and Molten Chocolate Chip Cookies are truly bakery-worthy, with crisp golden edges, soft chewy centers, and rich pockets of molten chocolate. They’re indulgent enough to serve for a celebration but simple enough to whip up on a weekend.

For a cozy dinner pairing, try them alongside a warm bowl of Creamy Mushroom Soup on a cold evening — it makes the ultimate comfort combo. If you’re more in the mood for dessert-on-dessert, a chilled Strawberry Oreo Cheesecake Frappuccino balances the richness beautifully.

And if you’re curious about how other bakers elevate their cookies, this guide from Delish is a fun read for extra inspiration.

Thick and Molten Chocolate Chip Cookies

Extra-thick chocolate chip cookies with a molten, gooey center. Perfectly chewy, slightly crisp on the outside, and loaded with chocolate chunks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

30 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course: Cookies

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

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 cups semi-sweet chocolate chips
• 8 oz chocolate bar chopped
• 1/2 cup walnuts chopped (optional)

Equipment

• - Mixing bowls
• - Hand or stand mixer
• Baking sheets with parchment
• 1/3 cup measuring cup
• - Wire rack

Method

 

1. Sift flours, cornstarch, baking powder, baking soda, and salt.
2. Cream butter with brown and white sugar until fluffy.
3. Add eggs and yolks one at a time, then vanilla.
4. Slowly add dry mixture to wet mixture; mix until just combined.
5. Fold in chocolate chips, chopped chocolate, and walnuts.
6. Chill dough for at least 30 minutes.
7. Preheat oven to 400°F (200°C); line baking sheets.
8. Portion dough into 1/3 cup mounds; place 4–6 per sheet.
9. Bake 10–12 minutes until edges set but centers look soft.
10. Cool 15–30 minutes on sheets, then transfer to a wire rack.

Notes

Freeze raw dough mounds for up to 2 months.

Add caramel or swap nuts for variety.