Thick and Molten Chocolate Chip Cookies

 

Thick and Molten Chocolate Chip Cookies: The Ultimate Gooey Treat

If you’ve been searching for the perfect chocolate chip cookie — thick, soft in the center, and loaded with warm, gooey, molten chocolate — look no further. These Thick and Molten Chocolate Chip Cookies are everything a cookie lover dreams of: crispy edges, pillowy centers, and pockets of melted chocolate in every bite.

This isn’t your average cookie. It’s an experience. Best served warm with a glass of cold milk or a scoop of vanilla ice cream, these cookies are pure comfort — and guaranteed to impress.

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What Makes These Cookies So Special?

Unlike thin and crispy versions, these cookies are built for maximum chew and goo. They’re:

• 🍪 Thick and bakery-style

• 🍫 Packed with chocolate — think chunks, not just chips

• 🔥 Molten in the middle when served warm

• 🧈 Rich and buttery, with a soft, doughy texture

• ❄️ Make-ahead friendly — the dough freezes beautifully

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Ingredients

Yields about 10–12 large cookies.

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 3/4 cup brown sugar (light or dark)

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 2 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups high-quality chocolate chunks or chips (semi-sweet or dark)

• Optional: flaky sea salt for topping

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Instructions

1. Cream the butter and sugars

Using a stand mixer or hand mixer, beat cold, cubed butter with brown and granulated sugar until creamy — about 2–3 minutes. The cold butter helps keep the cookies thick.

2. Add eggs and vanilla

Mix in eggs one at a time, then stir in the vanilla until well combined.

3. Combine dry ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix into the wet ingredients until just combined.

4. Fold in the chocolate

Gently stir in the chocolate chunks or chips by hand.

5. Chill the dough

For best results, chill the dough for at least 1 hour (or up to 24 hours). This helps the flavors develop and prevents spreading.

6. Bake

Preheat oven to 375°F (190°C). Scoop large mounds of dough (about 1/4 cup each) onto a parchment-lined baking sheet, leaving space in between.

Bake for 10–12 minutes, or until edges are golden and centers look just set — but still soft. The molten magic happens after they rest.

7. Let cool slightly — then dive in

Allow cookies to cool for 5–10 minutes. The centers will stay gooey and molten. Sprinkle with flaky sea salt if desired.

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Tips for Cookie Perfection

• Use high-quality chocolate: Chopped bars melt better than standard chips.

• Cold butter is key for thick cookies that hold their shape.

• Chill your dough — don’t skip this step! It’s worth the wait.

• Slightly underbake for that molten center effect.

• Freeze extra dough balls for cookies on demand — just bake straight from frozen, adding a minute or two to the time.

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Serving Suggestions

• Serve warm with a scoop of vanilla or coffee ice cream

• Sandwich two cookies around marshmallow fluff or Nutella

• Drizzle with caramel or chocolate sauce for a dessert plate

• Break over brownies for the ultimate indulgent combo

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Final Thoughts

These Thick and Molten Chocolate Chip Cookies aren’t just another sweet treat — they’re the kind of cookie that makes people pause mid-bite, close their eyes, and say, “Oh wow.” With their rich flavor, chewy bite, and oozing center, they strike the perfect balance of indulgence and nostalgia.

Whether for a special occasion or just a personal treat, this is a cookie worth baking again and again.