Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Cake flour | 1 1/2 cups |
| Cornstarch | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Fine salt | 1 teaspoon |
| Unsalted butter, room temperature | 1 cup |
| Packed light brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Large eggs, room temperature | 2 |
| Large egg yolks, room temperature | 2 |
| Semi-sweet chocolate chips | 2 cups |
| Chocolate bar (for eating), roughly chopped | 8 ounce |
| Roughly chopped walnuts (optional) | 1/2 cup |
Instructions:
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and fine salt. Set this mixture aside.
- Cream Butter and Sugars: In a separate large bowl, using an electric mixer, beat the room temperature unsalted butter together with the packed light brown sugar and granulated sugar until the mixture is smooth and lump-free. This should take about 2 to 3 minutes on medium speed. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
- Add Eggs and Vanilla: Beat in the room temperature large eggs and large egg yolks one at a time, beating well after each addition until fully combined. Stir in the vanilla extract. Scrape the bowl again.
- Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until there are no visible streaks of flour. Be careful not to overmix.
- Fold in Chocolates and Walnuts: Gently fold in the semi-sweet chocolate chips, roughly chopped chocolate bar, and roughly chopped walnuts (if using) until evenly distributed throughout the dough.
- Chill Dough: Wrap the bowl tightly in plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps prevent the cookies from spreading too much.
- Preheat Oven & Prep Baking Sheets: After the cookie dough has chilled, preheat your oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.
- Portion and Shape Dough: Using a 1/3 dry cup measure, portion out the cookie dough. Shape each portion into a high mound or a super thick hockey puck; do not flatten out the dough. Place about 4 to 6 cookie dough mounds onto each prepared baking sheet, ensuring at least 2 inches of space around each cookie to allow for spreading.
- Bake: Bake for 10 to 12 minutes, or until the tops are slightly golden brown and the edges are set but the centers still look soft and slightly underbaked. The key to their molten center is to pull them out of the oven before you think they are fully done.
- Cool and Serve: Let the cookies rest on the hot baking sheets for 15 to 30 minutes. This carryover residual heat will continue to bake the cookies further and contribute to their chewy texture. After resting on the sheets, transfer the cookies to a wire rack to cool for an additional 30 minutes before serving. Enjoy these wonderfully thick and molten chocolate chip cookies!
