Giant Molten Chocolate Chip Cookie Step-by-step instructions

Before you start

Before starting, make sure all ingredients are cold: the butter should be straight from the fridge, and the egg and egg yolk should be cold.

Line a baking sheet with parchment paper and clear space in the refrigerator for chilling the shaped dough. Measure out all dry ingredients and have them ready in a bowl. This recipe moves quickly once you begin mixing.

Instructions

Make the Dough

1. 1Whisk Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, and cornstarch until evenly combined. Set aside.
   Look for The dry mixture should look uniform with no streaks of cornstarch or baking powder.
   Tip Whisking aerates the flour and distributes the leaveners evenly, which helps the cookie rise consistently.
2. 2Cream Butter and Sugars
   In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter, dark brown sugar, and granulated sugar on medium speed until crumbly and well combined, about 2 minutes. Scrape down the sides of the bowl.
   Look for The mixture will look like wet sand with small butter pieces still visible.
   Tip Using cold butter creates a craggy texture that helps the cookie stay thick and chewy.
3. 3Add Eggs and Vanilla
   Add the cold egg, egg yolk, and vanilla bean paste to the butter mixture. Beat on medium speed until just combined, about 30 seconds. The mixture may look slightly curdled, but that's fine.
   Look for The batter will be thick and slightly lumpy, with no large pools of liquid.
   Tip Cold eggs help keep the dough cold, which prevents over-spreading in the oven.
4. 4Mix in Dry Ingredients
   With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix until just a few streaks of flour remain. Do not overmix.
   Look for The dough will be thick and slightly shaggy, with some flour still visible.
   Tip Stop mixing as soon as the flour is incorporated to keep the cookie tender.
5. 5Fold in Chocolate Chunks
   Add the semisweet chocolate chunks to the dough and fold with a spatula until evenly distributed. The dough will be very thick and chunky.
   Look for Chocolate chunks should be evenly dispersed throughout the dough.
   Tip Use a spatula to fold, which prevents overworking the dough and keeps it tender.

At the end of this phase, you have a thick, chunky dough with visible chocolate chunks. The dough should be cold and slightly crumbly, with no streaks of flour.

It should hold together when pressed but not be sticky. The butter and sugars are well combined, and the eggs are fully incorporated, giving the dough a glossy sheen.

Shape and Bake

6. 6Shape the Giant Mound
   Transfer the dough to a baking sheet lined with parchment paper. Shape it into one massive 6-ounce jagged mound, about 4 inches wide and 2 inches tall. Do not flatten it.
   Look for The mound should have craggy peaks and valleys, not a smooth ball.
   Tip The jagged surface creates crispy edges while the center stays thick and gooey.
7. 7Chill the Dough
   Place the shaped dough in the refrigerator for at least 30 minutes. This step is essential for preventing over-spreading and developing a chewy texture.
   Look for The dough should feel firm and cold to the touch.
   Tip Chilling solidifies the butter, so the cookie spreads less and stays thick.
8. 8Bake the Cookie
   Preheat the oven to 400°F (200°C). Bake the chilled cookie for 11 minutes, until the edges are golden brown and the top is set but still pale in the center. The center will look slightly underdone.
   Look for The edges should be deep golden brown, and the center should look slightly puffed and pale.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overbake—the center will continue to set as it cools, leaving a gooey interior.

The dough is shaped into a single tall mound on the baking sheet. After chilling, the dough is firm and cold. As it bakes, the edges turn golden brown and the center puffs up. The kitchen fills with the aroma of butter and chocolate. The cookie is done when the edges are crisp and the center is still pale and slightly soft.

Cool and Serve

9. 9Cool Slightly
   Let the cookie cool on the baking sheet for 5 minutes. It will be very soft and fragile, so handle gently.
   Look for The cookie will be puffed and slightly deflated in the center.
   Tip Cooling on the sheet allows the center to finish setting without drying out.
10. 10Break Open and Serve
    Transfer the cookie to a serving plate. While still warm, break it open with two hands to reveal the gooey molten chocolate center. Serve immediately.
    Look for The interior should be soft and moist with melted chocolate flowing out.
    Tip For the best experience, serve within 10 minutes of baking while the center is still warm and gooey.

After cooling for 5 minutes, the cookie is set enough to handle but still warm. Breaking it open reveals a soft, moist interior with melted chocolate oozing out. The texture is chewy around the edges and gooey in the center. Serve immediately while warm for the best experience.

Common mistakes

One common mistake is overmixing the dough, which develops gluten and makes the cookie tough. Mix until just combined. Another is flattening the dough too much—keep it in a tall, jagged mound for the best texture.

Also, don’t skip chilling the dough; it’s essential for preventing over-spreading. Finally, be careful not to overbake—the center should look slightly underdone when you pull it out.

How to tell it’s done

The cookie is done when the edges are deep golden brown and the top is set but still pale in the center. A toothpick inserted into the center should come out with a few moist crumbs attached, not wet batter.

The internal temperature of the cookie should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let it cool for 5 minutes before serving to allow the center to set slightly while remaining gooey.

• Egg dishes: 160°F (71°C) in the thickest part