Levain-Style Thick Cookies: Gooey Molten Chocolate Tips, FAQ & printable recipe

Tips for success

For the ultimate gooey texture, serve the cookies warm, preferably within 15 minutes of baking. If they cool completely, the centers will firm up, but they can be reheated in the microwave for 10-15 seconds to bring back the molten chocolate.

To keep the cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or the dough.

When shaping the dough, use a kitchen scale for accuracy. Each mound should weigh about 6 ounces. If you don't have a scale, use a large ice cream scoop to portion the dough.

The rough, craggy shape is important — don't roll the dough into perfect balls, as this will result in a different texture. Press a few extra chocolate chunks onto the tops of the mounds before baking for a picture-perfect finish.

Variations

• Double Chocolate: Replace 1/4 cup of the all-purpose flour with 1/4 cup unsweetened cocoa powder. Add an extra 1/4 cup chocolate chips for an intensely chocolatey cookie.
• Nutty Crunch: Fold in 1/2 cup toasted chopped walnuts or pecans along with the chocolate. The nuts add a savory crunch that complements the sweet chocolate.
• Sea Salt Finish: Before baking, sprinkle a pinch of flaky sea salt on top of each dough mound. The salt balances the sweetness and enhances the chocolate flavor.
• Espresso Boost: Add 1 teaspoon instant espresso powder to the dry ingredients. The coffee flavor deepens the chocolate and adds a subtle richness.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.

Freezer

Freeze shaped dough mounds on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes.

Reheat

Reheat cookies in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds until warm and gooey.

Store baked cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container; it will absorb excess moisture.

For longer storage, wrap the cookies individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat frozen cookies in a 350°F (175°C) oven for 5-7 minutes, or microwave for 15-20 seconds.

The cookie dough can be made ahead and stored in the refrigerator for up to 3 days. Shape the dough into mounds, place them on a baking sheet, and cover with plastic wrap.

When ready to bake, let them sit at room temperature for 10 minutes while the oven preheats, then bake as directed, adding 1-2 minutes to the baking time. 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 these cookies warm for the best experience. They are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a special presentation, place a cookie on a plate and dust with a little flaky sea salt before serving. The salt enhances the chocolate flavor and balances the sweetness.

These cookies are perfect for sharing — break them open at the table and watch the chocolate ooze out. They are also great for gifting. Pack them in a decorative box or tin, and they'll be a hit. If you have leftovers, they make a wonderful dessert for lunchboxes or an afternoon treat. Just reheat them briefly to bring back the gooey center.

Frequently asked questions

Recipe card

Levain-Style Thick Cookies: Gooey Molten Chocolate

Prep 20 minCook 11 minTotal 31 minServes 8

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
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 cold egg
• 1 egg yolk
• 1 tbsp vanilla bean paste
• 1 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chunks

Instructions

1. In a medium bowl, whisk together the all-purpose 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 the mixture is crumbly and no large butter chunks remain, about 2 minutes. Scrape down the sides.
3. Add the cold egg, egg yolk, and vanilla bean paste to the butter mixture. Beat on low speed until just incorporated, about 30 seconds. The mixture may look slightly curdled; that is fine.
4. Add the dry flour mixture to the wet ingredients. Mix on low speed until just a few streaks of flour remain. Use a rubber spatula to fold the last bits in, being careful not to overmix.
5. Gently fold the semi-sweet chocolate chips and milk chocolate chunks into the dough with a rubber spatula. The dough will be stiff and chunky.
6. Divide the dough into 8 equal portions, each about 6 ounces. Shape each portion into a rough, jagged mound — do not roll into perfect balls. Place the mounds on a parchment-lined baking sheet, spacing them at least 3 inches apart.
7. Bake the cookies in a preheated 400°F (200°C) oven for 11 minutes, until the edges are golden brown and the tops are lightly browned but still soft in the center. The centers will look slightly underdone; that is correct.
8. Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm for the best gooey texture.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

7 g

Carbohydrates

78 g

Fat

33 g

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