Thick and Molten Chocolate Chip Cookies

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Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.

  2. Cream Butter and Sugars: Using an electric mixer in a separate large bowl, beat the room-temperature butter with the brown and granulated sugars on medium speed for 2-3 minutes, until the mixture is light, fluffy, and smooth. Scrape down the sides and bottom of the bowl.

  3. Add Wet Ingredients: Beat in the whole eggs and egg yolks one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape the bowl down again.

  4. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain. Be careful not to overmix.

  5. Fold in Mix-ins: Using a spatula, gently fold in the chocolate chips, chopped chocolate bar, and walnuts (if using) until they are evenly distributed throughout the dough.

  6. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This crucial step prevents the cookies from spreading too much and helps develop their thick, chewy texture.

  7. Preheat and Prepare: Once the dough is chilled, preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

  8. Portion the Dough: Use a ⅓-cup dry measuring cup to portion the dough. Roll each portion into a tall ball or shape it into a thick hockey puck. Do not flatten them. Place 4-6 dough mounds on each prepared sheet, spacing them at least 2 inches apart to allow for spreading.

  9. Bake to Perfection: Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look soft, puffy, and slightly underbaked. This is the key to achieving the molten center!

  10. Cool Properly: Allow the cookies to cool on the hot baking sheet for 15-30 minutes. The residual heat will continue to cook the centers and set the texture. After this resting period, transfer the cookies to a wire rack to cool completely. The patience will be rewarded!

Enjoy these wonderfully thick, chewy, and decadently molten chocolate chip cookies!

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