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.
ADVERTISEMENT
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
Sift the dry ingredients: In a large bowl, sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
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.
Add eggs and vanilla: Beat in the eggs and yolks one at a time, followed by the vanilla extract. Scrape the bowl again.
Combine mixtures: Slowly mix the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in chocolates and nuts: Stir in chocolate chips, chopped chocolate bar, and walnuts (if using).
Chill the dough: Cover and refrigerate for at least 30 minutes.
Preheat and prepare: Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
Shape the cookies: Portion dough using a 1/3 cup measure. Form tall mounds or thick discs and place 4–6 per sheet.
Bake: Bake for 10–12 minutes until golden on top and edges are set, but centers look slightly underbaked.
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.
.jpg)
0 comments:
Post a Comment