Why You’ll Love These Cookies
Bakery-style thickness – No flat, sad discs here.
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Molten chocolate centers – That bar chocolate? It’s the magic.
Perfect balance of chew and crisp – Tender inside, golden edges.
Freezer-friendly – Make ahead and bake just what you need.
Customizable – Want to toss in walnuts? You go for it.
A Few Notes on Ingredients (and some cozy swaps)
All-Purpose Flour + Cake Flour
Yes, two flours. And no, it’s not being fussy. The cake flour gives tenderness while the all-purpose holds structure.
If you’re in a pinch, you can use all all-purpose — just know the cookies might be a tad denser.
Cornstarch
This little secret gives that soft, thick texture. I add it to most of my cookies these days — try it and you’ll never go back.
If you like this, you’ll love our Panko Cookies — The Crumbly, Powdery Surprise You Didn’t Know You Needed.
Butter
Room temperature is key here. If it’s too cold, it won’t cream properly. If it’s too melty, the cookies spread too much. Think “soft like the inside of your arm.”
Egg Yolks
Extra yolks = richness. Don’t skip this. They’re like adding a plush rug to your kitchen — unnecessary, but elevates everything.
Chocolate Chips + a Chocolate Bar
Oh honey, the chips are great, but that chopped chocolate bar? It melts differently. It creates little molten pockets of magic. I use Ghirardelli or Trader Joe’s Belgian bars. Use what you love to eat.
Walnuts (Optional but delightful)
If you love a bit of crunch and nutty depth, toss ‘em in. If you’re baking for kids, maybe skip it — mine tend to dig around ‘em like treasure hunters.
Thick and Molten Chocolate Chip Cookies
Let’s Make ‘Em — Step-by-Step
1. Get those dry ingredients together
Sift the flours, cornstarch, baking soda, baking powder, and salt into a big bowl. Set it aside — this is your cookie’s foundation. For another easy option, see our French Yogurt Cake.
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2. Cream that butter and sugar
Using a mixer, beat the butter with both sugars for about 2–3 minutes until it’s smooth and creamy. Not just mixed — creamed. This is where texture starts.
3. Add eggs and yolks, one at a time
Go slow. You want each to mix in well. It’ll look glossy and fluffy — like you’re doing something fancy (because you are).
4. Fold in dry ingredients
Don’t overmix. Just blend until the flour disappears. Scrape the sides and bottom — there’s always a flour pocket hiding somewhere.
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