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

Description

These thick and molten chocolate chip cookies are ultra-soft and gooey, with a crisp exterior and melty chocolate pockets inside. Featuring a blend of cake and all-purpose flour plus a double hit of chocolate (chips and chunks), these cookies deliver decadent bakery-style results right in your kitchen. Optional walnuts add a lovely crunch, but the base dough is versatile for your favorite add-ins.

Ingredients

Units Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt

Wet Ingredients

1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
2 teaspoons vanilla extract

Mix-Ins

2 cups semi-sweet chocolate chips
8 ounces chocolate bar (for eating), roughly chopped
1/2 cup roughly chopped walnuts (optional)

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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 to ensure even mixing and a smooth dough texture.
Cream the Butters and Sugars: In another bowl, beat the unsalted butter with the light brown sugar and granulated sugar on medium speed for 2 to 3 minutes, or until the mixture is smooth and lump-free. Scrape down the sides and bottom of the bowl as needed to incorporate everything evenly.
Add Eggs and Vanilla: Beat in the eggs and egg yolks one at a time, mixing well after each addition for a creamy, cohesive batter. Add in the vanilla extract, and scrape down the bowl to combine all ingredients fully.
Combine Wet and Dry Ingredients: Gradually add the sifted dry mixture to the wet ingredients, mixing just until no visible streaks of flour remain. This will form a thick, smooth dough.
Fold in Chocolate (and Walnuts): Gently fold in the chocolate chips, chopped chocolate bar, and walnuts (if using) until evenly distributed throughout the dough.
Chill the Dough: Cover the mixing bowl with plastic wrap and chill the dough for at least 30 minutes. Chilling helps control spreading and deepens flavor.
Shape the Cookies: Preheat oven to 400°F (200°C) and line two large baking sheets with parchment paper. Using a 1/3 cup measure, scoop dough portions. Shape each into a thick mound or hockey puck; do not flatten. Place 4 to 6 cookies on each sheet, allowing 2-inch space between.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the tops are just slightly browned. For best texture, pull the cookies out before you think they are completely done—the centers will finish setting off the heat.
Cool and Serve: Let the cookies rest on the baking sheet for 15 to 30 minutes to finish baking via residual heat. Transfer to a wire rack and cool for an additional 30 minutes before serving. Enjoy your thick, molten treats!

Notes

For even richer flavor, chill the dough overnight.
Use high-quality chocolate for best molten pockets.
To make without nuts, simply omit the walnuts.
Cookies will look slightly underdone when removed, but will firm up as they cool.
Store leftover cookies in an airtight container for up to 4 days.

Nutrition

Serving Size: 1 cookie
Calories: 420
Sugar: 31 g
Sodium: 190 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 80 mg