Thick and Molten Chocolate Chip Cookies
Better Than Crumbl – A Cookie Experience Like No Other
If you think Crumbl cookies are the gold standard, think again. These Thick and Molten Chocolate Chip Cookies take the cookie game to an entirely new level.
With a delicate, crisp shell and an irresistibly gooey center, they’re the ultimate indulgence for serious cookie lovers.
Crafted with a strategic blend of flours and a carefully balanced baking process, this recipe guarantees thick, chewy cookies that are decadently molten in the middle.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Cake flour | 1 ½ 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 | ½ cup |
| Large eggs, room temperature | 2 |
| Large egg yolks, room temperature | 2 |
| Semi-sweet chocolate chips | 2 cups |
| Chocolate bar (for eating), chopped | 8 ounces |
| Walnuts, roughly chopped (optional) | ½ cup |
Instructions
- Sift the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: Using an electric mixer, beat the butter with the brown and granulated sugars until smooth and creamy (2–3 minutes on medium speed). Scrape down the sides and bottom of the bowl.
- Add Eggs and Vanilla: Beat in the eggs and egg yolks one at a time until fully incorporated. Stir in the vanilla extract, then scrape the bowl again.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the flour is incorporated. Avoid overmixing.
- Fold in the Chocolate and Walnuts: Gently fold in the chocolate chips, chopped chocolate bar, and walnuts (if using) until evenly distributed.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to help prevent spreading during baking.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Portion and Shape the Dough: Use a ⅓ cup scoop to form large mounds. Shape into thick pucks without flattening. Place 4–6 cookies per tray, spaced 2 inches apart.
- Bake: Bake for 10–12 minutes, or until tops are slightly golden and edges are set. Centers should appear soft and underbaked for a molten center.
- Cool and Serve: Let the cookies rest on the baking sheets for 15–30 minutes to finish baking with residual heat. Then transfer to a wire rack to cool for another 30 minutes.
Pro Tip:
These cookies are best enjoyed warm when the chocolate is still molten and gooey. Pair with cold milk or vanilla ice cream for the perfect treat.
Once you try these Thick and Molten Chocolate Chip Cookies, you’ll never go back to store-bought again!
