Thick & Molten Chocolate Chip Cookies Recipe

8–10 large cookies (or 16 medium)

Time:

Prep: 20 minutes

Chill: 1–2 hours (or overnight for best results)

Bake: 12–14 minutes

Ingredients

Dry:

2 ¾ cups (345g) all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp cornstarch (optional – helps thickness)

¾ tsp salt

Wet:

1 cup (227g) unsalted butter, cold & cubed (or softened slightly)

¾ cup (150g) brown sugar (light or dark)

½ cup (100g) granulated sugar

2 large eggs, cold

2 tsp vanilla extract

Add-ins:

2 cups (340g) chocolate chips or chunks (mix of semi-sweet + dark = best)

Optional: ½ cup chopped chocolate bar for molten pools

Optional: ½ cup walnuts or pecans, chopped

Instructions

1. Mix Dry Ingredients

In a medium bowl, whisk together:

Flour

Baking soda

Baking powder

Cornstarch

Salt

Set aside.

2. Cream Butter & Sugars

In a large bowl or stand mixer:

Beat cold cubed butter and both sugars for 3–4 minutes, until light and fluffy.

Cold butter helps keep cookies thick.

3. Add Eggs & Vanilla

Add eggs one at a time, mixing well after each.

Mix in vanilla extract.

4. Combine Dry + Wet

Add dry ingredients in 2 parts.

Mix until just combined — don’t overmix.

5. Add Chocolate

Fold in chocolate chips/chunks.

Optional: Save a few to press on top before baking.

6. Chill the Dough

Chill dough for at least 1 hour (or up to 24–48 hours).

For molten centers: Form dough balls around a chunk of chocolate before chilling.

7. Preheat & Prep

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper.

8. Shape Cookies

Scoop large balls (about ¼ cup dough each, ~100g for bakery-style).

Roll gently and press a chunk of chocolate into the center if desired.

Space them out — they spread a little but stay thick.

9. Bake

Bake for 12–14 minutes (or 10–12 for smaller cookies), until edges are golden but centers are soft.

Don’t overbake! The middle should look a bit underdone.

10. Cool & Serve

Let cool on the sheet for 5–10 minutes, then serve warm for the molten effect.

Optionally sprinkle with sea salt while hot for extra contrast.

Tips for Success

Use cold ingredients to control spread.

Add chunks of chocolate for those lava-like pockets.

Chill longer for thicker cookies and richer flavor.

Reheat briefly in the microwave for that molten center later.

Variations

Stuffed: Wrap dough around a square of dark chocolate or Nutella.

Espresso kick: Add 1 tsp espresso powder.

Salted caramel: Add chopped caramels or drizzle with caramel post-bake.