I’m about to let you in on a little chef’s secret I guard like a golden spatula: you don’t need a bakery to make impossibly thick, gooey chocolate chip cookies that crackle on the edges and stay fudgy inside. I learned to treat the dough like a short, proud loaf—tall scoops, a quick chill, and an unapologetic amount of chocolate. Follow these small, clever moves and your kitchen will smell like warm caramel and toasted chocolate in under an hour. Trust me: once you taste that molten center and crisp halo, you’ll hide the recipe in the back of your cookbooks too.
Quick Facts
- Yield: Serves 8 large cookies
- Prep Time: 25 minutes (plus 30–45 minutes chill)
- Cook Time: 12–14 minutes per batch
- Total Time: About 60 minutes (including chill)
Why This Recipe is Awesome
This recipe yields those bakery-style giants with crackly, deeply browned edges and a molten, almost brownie-like center. It’s worth making because it balances chew, crunch, and chocolate in every bite—think toasted-sugar aroma, warm pockets of dark chocolate, and a buttery mouthfeel that keeps you sneaking one more. Also? It’s delightfully forgiving: a quick chill and a tall scoop do most of the heavy lifting. It’s so good even your toughest cookie critic will ask for seconds.
Ingredients
For the Main Dish:
- 2 1/4 cups all-purpose flour
- 2 tbsp cornstarch (for tender centers)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 6 oz dark chocolate, coarsely chopped (about 1 cup)
- 6 oz milk chocolate chips (about 1 cup)
- Flaky sea salt, for finishing (optional)
For the Sauce / Garnish (if applicable):
- Optional: extra chocolate chunks to press on top before baking
How I Make It
Step 1:
Preheat your oven to 375°F. In a bowl, whisk together 2 1/4 cups flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp kosher salt. The cornstarch gives the cookie its tender, cakey-but-fudgy crumb—tiny kitchen magic. Set the dry mix aside.
Step 2:
In a large bowl, beat 1 cup softened butter with 1 cup packed dark brown sugar and 1/4 cup granulated sugar until light and creamy—about 3 minutes. Add 2 eggs one at a time, then stir in 2 tsp vanilla. You’ll smell caramelized sugar notes as the mixture lightens; that smell is a very good sign.
Step 3:
Fold the dry ingredients into the wet with a spatula until just combined—don’t overwork it. Then stir in the 6 oz chopped dark chocolate and 6 oz milk chocolate chips. The dough should feel dense and slightly sticky, like a soft bread dough. If it feels too soft to shape, chill it briefly.
Step 4:
Scoop the dough into big, tall mounds—about 1/3 cup or roughly 3.5–4 oz each. I use an ice-cream scoop and pack it so the cookies stay thick. Place mounds on a parchment-lined sheet and chill for 30–45 minutes. The chill keeps the cookies tall and creates those singed, craggy edges.
Step 5:
Press a few extra chocolate pieces on top of each mound for that bakery look. Bake at 375°F for 12–14 minutes until edges turn deep golden brown but centers still look soft and slightly underbaked. Let cool on the sheet for 8–10 minutes to set the center, then transfer to a rack. Sprinkle flaky sea salt while they’re warm for a beautiful contrast—trust me.
Pro Tips
- Chill the dough at least 30 minutes—that gives you thick, domed cookies and prevents spreading.
- Use a mix of chopped chocolate and chips for texture: chunks melt into pockets while chips hold a shape.
- If your dough feels too sticky to form, chill 10 more minutes rather than adding more flour; extra flour dries the cookie.
- Rotate the pan halfway through baking for even browning if your oven has hot spots.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap all-purpose flour for 1 cup AP + 1 cup bread flour for extra chew; bread flour adds protein and structure.
- Use half dark chocolate + half semisweet chips if you want a sweeter, creamier bite; that shifts it toward a milkier flavor profile.
- Dairy-free option: use a vegan stick butter and dairy-free chocolate (levels of spread and melt change slightly).
- Gluten-free option: use a 1:1 gluten-free flour blend and add 1 tbsp extra cornstarch for tenderness; texture will be slightly different but delicious.
Variations & Tips
- Add 1 cup chopped toasted walnuts or pecans for crunch and nutty aroma.
- Stir in 2 tbsp espresso powder to boost chocolate depth—great for adults.
- Make them smaller (2 tbsp scoops) for bake sale cookies; reduce bake time to 10–12 minutes.
- Press in a caramel square before baking for a gooey surprise center.
- Create a double-salted version: sprinkle flaky salt and fold in salted caramel bits for a sweet-salty thrill.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prep the dough, portion into scoops, and store covered in the fridge up to 48 hours. Freeze scooped dough up to 3 months; bake from frozen—add ~2 minutes to the bake time.
- Can I double the recipe?
- Sure thing. If you double, split dough between two bowls to avoid overmixing and bake on multiple sheets, swapping racks halfway through so everything browns evenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a flatter, less crisp edge.
- How do I know it’s done?
- Look for deeply golden-brown edges and a center that still looks slightly underbaked and shiny. The cookie will set as it cools but stay soft and fudgy inside.
- What if I don’t have ingredient X?
- Out of brown sugar? Mix granulated sugar with a teaspoon of molasses. No cornstarch? Use 1 extra tablespoon flour (slightly firmer texture). No dark chocolate? Use extra semisweet chips.
How I Like to Serve It
I love these cookies warm with a glass of cold milk or a dark roast coffee. They make an excellent dessert for casual dinner parties—stack two and tuck a scoop of vanilla ice cream between for an instant showstopper. In colder months, they pair brilliantly with hot cocoa; in summer, serve them alongside fresh berries for contrast.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days; warm briefly in a microwave for 8–10 seconds to revive gooeyness.
- If you bake ahead, cookie dough freezes well up to 3 months; bake from frozen and add 1–2 minutes to the time listed.
Final Thoughts
Closing: Now go impress someone—or just yourself—with towering, molten chocolate cookies that taste like a tiny bakery miracle. You’ve got this.