Giant 6-Ounce Two-Chip Cookies with Molten Centers Tips, FAQ & printable recipe

Tips for success

For the most dramatic molten center, use a combination of dark and milk chocolate bars with at least 60% cacao for the dark and a creamy milk chocolate for the sweet contrast. Chop them into irregular pieces, some as large as a hazelnut, others as small as a pea.

This variety creates pockets of chocolate that melt at different rates, giving you a more complex texture. If you want to make these ahead, shape the dough balls and freeze them on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 2-3 minutes to the baking time.

The key to the craggy top is not overworking the dough. When you shape the balls, use a light touch and leave the surface rough. The high oven temperature causes the craggy peaks to caramelize and crisp, while the valleys stay soft.

If you prefer a more uniform cookie, you can smooth the balls, but you'll lose some of the textural contrast. Also, bake one cookie first as a test to check your oven's accuracy and adjust the time if needed.

Variations

• Double Dark Chocolate: Replace the milk chocolate with additional dark chocolate, using a mix of 70% and 85% cacao bars. The cookies will be intensely chocolatey and less sweet, perfect for dark chocolate lovers. Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.
• Nutty Crunch: Fold in 1 cup of toasted, roughly chopped walnuts or pecans along with the chocolate. The nuts add a crunchy texture and a toasty flavor that complements the chocolate. Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then cool before adding.
• Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter onto the dough balls before baking, then gently swirl with a knife. The peanut butter creates pockets of gooey, salty-sweet goodness. Use a natural peanut butter for the best flavor, and be careful not to overmix the swirl.
• S'mores-Inspired: Replace the milk chocolate with a chopped graham cracker and mini marshmallows. The marshmallows will melt and caramelize, creating a gooey, campfire-like center. Use a combination of dark chocolate and milk chocolate for the base, and fold in the graham crackers and marshmallows at the end.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or reheat before serving.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 2-3 minutes.

Reheat

Reheat baked cookies in a 350°F oven for 5 minutes or microwave for 10 seconds to restore the molten center.

Store the baked cookies in an airtight container at room temperature for up to 3 days. They will lose some of their crispness but remain delicious. To maintain a soft center, you can microwave a cookie for 10 seconds before serving.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag. They will keep for up to 2 months. Thaw at room temperature or reheat in a 350°F oven for 5 minutes.

The dough can be made ahead and stored in the refrigerator for up to 24 hours. Shape the dough into balls, place them on a baking sheet, cover with plastic wrap, and refrigerate.

When ready to bake, preheat the oven to 410°F and bake as directed, adding 1-2 minutes to the baking time if the dough is very cold. You can also freeze the shaped dough balls for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

These cookies are best served warm, straight from the oven or after a quick reheat. The contrast between the crisp exterior and the molten center is most pronounced when they're warm. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat. The ice cream melts slightly against the warm cookie, creating a delicious contrast in temperatures.

For a more elegant presentation, serve the cookies on a plate with a dusting of confectioners' sugar or a drizzle of melted chocolate. They're also wonderful alongside a cup of strong coffee or espresso, as the bitterness balances the sweetness of the chocolate. If you have leftovers, they're just as good the next day, especially if you warm them briefly in the microwave or oven.

Frequently asked questions

Recipe card

Giant 6-Ounce Two-Chip Cookies with Molten Centers

Prep 20 minCook 10 minTotal 30 minServes 8

Ingredients

• 1 cup cold unsalted butter, cubed
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large cold eggs
• 1 1/2 cups cake flour
• 1 1/2 cups bread flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup rough-chopped dark chocolate
• 1 cup rough-chopped milk chocolate

Instructions

1. Place the cubed cold butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the mixture comes together and looks sandy, with no large butter chunks. Add the cold eggs one at a time, mixing until just incorporated. Scrape down the sides of the bowl.
2. In a separate bowl, whisk together the cake flour, bread flour, cornstarch, baking soda, and kosher salt until evenly combined. Add the dry mixture to the butter mixture in two additions, mixing on low speed after each addition just until no streaks of flour remain. Be careful not to overmix.
3. Add the rough-chopped dark chocolate and milk chocolate to the dough. Use a spatula to fold until the chocolate is evenly distributed throughout the dough. The dough will be chunky and full of chocolate pieces.
4. Divide the dough into 8 equal portions, each weighing about 6 ounces. Loosely pack each portion into a tall, craggy ball, shaping it into a rough dome rather than a smooth sphere. Do not press the dough too firmly; the craggy surface helps create a textured crust.
5. Preheat the oven to 410°F (210°C). Line two baking sheets with parchment paper. Place the dough balls on the prepared sheets, spacing them at least 4 inches apart to allow for spreading.
6. Bake the cookies for exactly 10 minutes. The edges should be golden brown and the tops lightly caramelized, but the centers will still look slightly underdone. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Transfer the cookies to a wire rack and let them cool for at least 5 more minutes. The centers will set slightly but remain soft and gooey. Serve warm for the best molten chocolate experience. Break one open to reveal the lava-like center.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

8 g

Carbohydrates

75 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.