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Thick and Molten Chocolate Chip Cookies | Gooey Bakery-Style Treat

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.
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Prep Time 20 minutes
Cook Time 10 minutes
30 45 minutes
Total Time 1 hour 45 minutes
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.