Giant Molten Chocolate Chip Cookie Tips, FAQ & printable recipe

Tips for success

For the best texture, use cold butter and cold eggs. This keeps the dough cold, which slows down spreading and results in a thicker cookie.

If your kitchen is warm, chill the dough for an extra 15 minutes before baking.

To get perfect gooey chocolate, use a mix of chocolate chunks and chopped chocolate bars.

The irregular shapes melt differently, creating pockets of molten chocolate. Avoid using white chocolate or milk chocolate chips, as they can burn more easily.

Variations

• Double Chocolate: Replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder. Add an extra 1/2 cup chocolate chunks for a rich, fudgy version. Bake as directed, but check for doneness a minute earlier.
• Nutty Crunch: Fold in 1 cup of toasted chopped pecans or walnuts along with the chocolate chunks. The nuts add a crunchy texture and nutty flavor that pairs well with the chocolate.
• Salted Caramel: After baking, drizzle the warm cookie with caramel sauce and sprinkle with flaky sea salt. The salty-sweet combination enhances the chocolate and adds a gourmet touch.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter over the dough before baking and swirl gently with a knife. The peanut butter creates pockets of creamy, salty flavor throughout the cookie.

Storage and make-ahead

Fridge

Store leftover cookie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

Freezer

Freeze the shaped dough (unbaked) for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

Reheat a slice in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5 minutes, until warm and gooey.

Store any leftover cookie in an airtight container at room temperature for up to 3 days. To reheat, microwave a slice for 10-15 seconds to restore the gooey center, or warm in a 300°F (150°C) oven for 5 minutes.

The dough can be prepared up to 2 days ahead. Shape it into a mound, wrap tightly in plastic wrap, and refrigerate.

Let it sit at room temperature for 10 minutes before baking. You can also freeze the shaped dough for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve the giant cookie warm, straight from the oven, with a scoop of vanilla ice cream on top.

The contrast of hot, gooey cookie and cold, creamy ice cream is irresistible. Drizzle with caramel sauce or sprinkle with flaky sea salt for an extra touch.

For a fun presentation, place the cookie on a large wooden board and let everyone tear off pieces. Provide small plates and forks for the gooey center. This is a great dessert for sharing at parties or movie nights.

Frequently asked questions

Recipe card

Giant Molten Chocolate Chip Cookie

Prep 20 minCook 11 minTotal 31 minServes 4

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp cornstarch
• 1 cup cold cubed butter (2 sticks)
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 cold large egg
• 1 egg yolk
• 1 tbsp vanilla bean paste
• 2 cups semisweet chocolate chunks

Instructions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and cornstarch until evenly combined. Set aside.
2. 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.
3. 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.
4. 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.
5. Add the semisweet chocolate chunks to the dough and fold with a spatula until evenly distributed. The dough will be very thick and chunky.
6. 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.
7. 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.
8. 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.
9. Let the cookie cool on the baking sheet for 5 minutes. It will be very soft and fragile, so handle gently.
10. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

7 g

Carbohydrates

72 g

Fat

30 g

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