Can I skip the cake flour if I don’t have any?

Cake flour gives the cookies a unique tenderness, but in a pinch, you can use all-purpose flour instead. They’ll be a bit chewier, but still delicious. For the closest texture, replace each cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.

My cookies spread too much—what went wrong?

Spreading usually means the dough was too warm, or your butter was overly soft. Be sure to chill the dough as directed. Also, double-check your oven temperature—if it’s too cool, cookies will puddle rather than mound up.

Can I make these with gluten-free flours?

Absolutely—substitute with your favorite 1:1 gluten-free baking blend. Check that your baking powder and chocolate are also gluten-free. The results will be a bit more tender, but just as tasty.

How do I know when they’re “just baked” and ready to come out?

Look for golden brown edges and a center that’s set but still slightly underdone. Trust the instructions—removing them while a little soft is what creates gooey, molten centers (carryover heat does the rest).

Thick and Molten Chocolate Chip Cookies Recipe

Prepare yourself for a cookie experience that rewrites everything you think you know about chocolate chip cookies. These Thick and Molten Chocolate Chip Cookies are towering, gooey in the center, and loaded with puddles of warm, melted chocolate and a satisfying edge of crunch. Best of all? They’re much easier than they look and ready for the oven when your weeknight sweet tooth kicks in. Everyone has room for a quick homemade cookie at the end of a busy day!

Why You’ll Love This Recipe

Speedy and no-fuss: With minimal prep and a super simple method, these cookies go from bowl to (almost) bakery-style in no time. Chill the dough for just half an hour, bake, and you’re in cookie heaven—no need for fancy equipment or endless steps.
Next-level texture: If you crave the magical contrast of crisp golden-edged cookies and a soft, molten center that oozes chocolate with every bite, this recipe is your new best friend.
Maximum chocolate factor: Two types of chocolate plus the option for walnuts brings richness, goo, and crunch to each dreamy bite.
Impressive for guests, easy enough for weekdays: These chic, chunky cookies will impress anyone—yet the recipe is forgiving and flexible enough for anyone who craves something extra on a weeknight without any extra fuss.

Ingredients You’ll Need

Here’s what makes these cookies truly special, and why you’ll appreciate each ingredient:

All-purpose flour: Provides essential structure for that signature thick cookie, keeping things sturdy but not tough.
Cake flour: This is the secret for an ultra-tender, melt-in-your-mouth texture—don’t skip it!
Cornstarch: Adds even more softness and that thick, bakery-style bite.
Baking powder & baking soda: A dynamic duo to lift the dough and give the cookies that classic rise and gentle spread.
Fine salt: Balances the sweetness and intensifies the chocolate flavor. A pinch matters!
Unsalted butter: Adds richness, moisture, and helps achieve those decadent crispy edges.
Light brown sugar: For a touch of molasses richness and chewy satisfaction.
Granulated sugar: Sweetens and helps form those irresistible golden edges.
Eggs + extra yolks: The secret to super-rich, gooey cookies with a custard-soft core—don’t skimp!
Semi-sweet chocolate chips: Loads up every bite with mini pools of chocolate.
Chocolate bar (roughly chopped): Chunks melt into glorious pockets of molten chocolate—far more heavenly than chips alone.
Walnuts (optional): For crunch and a slight bitterness to contrast the chocolate. Skip if you prefer nut-free!
Vanilla extract: A fragrant backbone—enhances both the dough and chocolate flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cookies are endlessly adaptable, so let yourself get creative or lean into what’s on hand:

Nut-Free: Omit the walnuts entirely—these cookies shine just as brightly without them.
Switch the Chocolate: Try milk or dark chocolate bars, or add some white chocolate chunks for extra layers of flavor.
Add-ins Galore: Dried cherries, pecans, or even a swirl of peanut butter gives these cookies your personal signature.
Mini Cookies: Use a smaller scoop for adorable (and speedy!) mini cookies. Just keep an eye on bake times.
Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top just before baking for a bakery-worthy touch.

How to Make Thick and Molten Chocolate Chip Cookies

Step 1: Mix the Dry Ingredients

Sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and fine salt in a bowl. Sifting eliminates lumps and helps the dough stay tender—worth the extra minute!

Step 2: Cream the Butter and Sugars

In a separate bowl, beat the unsalted butter with both sugars on medium speed for a couple of minutes until smooth and creamy. This step whips in air for that signature cookie lift. Remember to scrape down the sides for an even texture throughout.

Step 3: Add Eggs and Vanilla

Mix in the eggs and extra yolks one by one, blending well after each to keep the mix luscious and light. Stir in the vanilla for that essential warm aroma.

Step 4: Combine Wet and Dry

Gradually mix the dry ingredients into the wet, blending gently until just combined and no streaks remain. Overmixing is the enemy of tender cookies, so take it slow.

Step 5: Fold in the Chocolate and Walnuts

Add the chocolate chips, chopped chocolate bar, and walnuts (if using). Fold carefully—resist heavy stirring! You want those chocolate “puddles” to stay chunky and molten.

Step 6: Chill

Cover the bowl with plastic wrap and chill for 30 minutes. This step deepens the flavors and makes portioning a breeze, so don’t rush it!

Step 7: Shape and Bake

Preheat your oven to 400°F and line baking sheets with parchment. Use a 1/3 cup to portion out mountains of dough, shaping each like a small, thick hockey puck. Space them well—these are bakery-sized!

Bake for 10-12 minutes. The trick? Take them out while they look slightly underdone. They’ll finish setting as they cool, resulting in the perfect molten goo in the middle.

Step 8: Cool (Patiently!)

Let the cookies rest on the baking sheet for 15-30 minutes (don’t skip—this is when they finish baking and firming up just right). Then transfer to a wire rack for final cooling. If you can wait, they’re at their best eatable warmth around 30 minutes after baking!

Pro Tips for Making the Recipe

Don’t skip the chill: Even a short chill makes a massive difference—thicker centers, richer flavors, and less spread.
Weigh your flour if possible: Too much flour = dry cookies. If you can, weigh ingredients for precision.
Shape, don’t flatten: Pile up the dough high, hockey-puck style. This is how you get those thick, bakery-style results.
Underbake for gooeyness: You want slightly pale centers when they come out. The carryover heat will set them just right.
Quality chocolate matters: Use your favorite eating chocolate for the bar chunks—the flavor and melt are superior to baking chocolate.

How to Serve

These cookies are the show-stopper of any dessert plate. You can serve them:

Warm from the oven: The ultimate treat. Grab a cold glass of milk or hot cup of coffee.
With ice cream: Make a glorious ice cream sandwich or simply nestle a still-warm cookie beside a scoop of vanilla or salted caramel.
As a no-fuss dessert: Bring them to family dinners, potlucks, or office parties—expect requests for the recipe.
Next-day perfection: Their flavor deepens overnight, making them an even better treat on day two alongside tea or coffee.

Make Ahead and Storage

Storing Leftovers

Pop completely cooled cookies into an airtight container at room temperature for up to 4 days. They’ll stay soft and rich, especially if you add a slice of bread to prevent staleness.

Freezing

Freeze unbaked dough mounds individually, then transfer to a freezer bag. Bake them off straight from frozen—just add a couple of extra minutes. Baked cookies also freeze well, tightly wrapped. Thaw at room temperature before enjoying.

Reheating

For that fresh-out-of-the-oven effect, warm cookies for 10-15 seconds in the microwave. The chocolate melts, the edges crisp, and suddenly all is right with the world.

FAQs

Can I skip the cake flour if I don’t have any?

Cake flour gives the cookies a unique tenderness, but in a pinch, you can use all-purpose flour instead. They’ll be a bit chewier, but still delicious. For the closest texture, replace each cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.
My cookies spread too much—what went wrong?

Spreading usually means the dough was too warm, or your butter was overly soft. Be sure to chill the dough as directed. Also, double-check your oven temperature—if it’s too cool, cookies will puddle rather than mound up.
Can I make these with gluten-free flours?

Absolutely—substitute with your favorite 1:1 gluten-free baking blend. Check that your baking powder and chocolate are also gluten-free. The results will be a bit more tender, but just as tasty.
How do I know when they’re “just baked” and ready to come out?

Look for golden brown edges and a center that’s set but still slightly underdone. Trust the instructions—removing them while a little soft is what creates gooey, molten centers (carryover heat does the rest).

Final Thoughts

There’s something truly special about biting into a warm, thick, molten chocolate chip cookie, especially when it’s come from your own oven with hardly any fuss. These cookies will win you endless compliments, pamper your cravings, and make dessert feel festive on even the busiest weeknight. Don’t overthink it—gather your ingredients and treat yourself (and those you love) to these bakery-worthy cookies. You’ll never reach for the store-bought kind again!