Thick and Molten Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes (+ 1 hour chilling)
Difficulty Level: Easy
Yield: 12 large cookies

Description

These Thick and Molten Chocolate Chip Cookies are the ultimate indulgence—crispy on the outside, soft and gooey on the inside, with pockets of melted chocolate in every bite. The secret? A perfect balance of brown sugar, butter, and a touch of cornstarch for that bakery-style thickness. These cookies stay soft for days (if they last that long)!

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Ingredients

Dry Ingredients

• 2 ¼ cups (280g) all-purpose flour

• 1 tsp cornstarch (for extra thickness)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Wet Ingredients

• ¾ cup (170g) unsalted butter, melted and slightly cooled

• ¾ cup (150g) light brown sugar, packed

• ½ cup (100g) granulated sugar

• 1 large egg + 1 egg yolk (for richness)

• 2 tsp vanilla extract

Mix-ins

• 1 ½ cups (270g) semi-sweet chocolate chips (or chunks)

• Flaky sea salt (optional, for topping)

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Instructions

Step 1: Prepare the Dough

1. Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.

2. Cream Butter & Sugars: In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.

3. Add Eggs & Vanilla: Beat in the egg, egg yolk, and vanilla until fully combined.

4. Combine Wet & Dry: Gradually fold in the dry ingredients until just mixed. Avoid overmixing.

5. Fold in Chocolate: Stir in chocolate chips until evenly distributed.

Step 2: Chill the Dough (Essential for Thickness!)

• Cover the dough and refrigerate for at least 1 hour (up to 48 hours for deeper flavor).

Step 3: Preheat & Scoop

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Scoop 3-tbsp-sized balls of dough (about 60g each) and place them 2 inches apart.

3. Optional: Press extra chocolate chips on top for a bakery-style look.

Step 4: Bake to Perfection

• Bake for 10-12 minutes until edges are golden but centers are still soft.

• Pro Tip: For molten centers, slightly underbake (10 minutes).

• Let cookies cool on the tray for 5 minutes before transferring to a wire rack.

Step 5: Serve & Enjoy!

• Sprinkle with flaky sea salt while warm.

• Best served fresh with a glass of milk!

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Nutritional Information (Per Cookie)

Nutrition values are approximate and may vary based on ingredients used.

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Storage Tips

• Room Temp: Keep in an airtight container for up to 5 days.

• Freeze Dough: Shape into balls, freeze, and bake straight from frozen (+1-2 mins baking time).

• Reheat: Microwave for 10 seconds to restore gooeyness!

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Why This Recipe Works

✅ Cornstarch = Extra thick & soft texture
✅ Melted butter = Chewier cookies
✅ Extra yolk = Rich, tender crumb
✅ Chilling dough = Prevents spreading

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Final Thoughts

These Thick and Molten Chocolate Chip Cookies are the perfect balance of crispy edges and melty centers. Whether you’re a cookie lover or a baking newbie, this recipe guarantees bakery-quality results every time!