Molten Chocolate Chunk Cookies Tips, FAQ & printable recipe

Tips for success

For the best molten effect, serve the cookies warm, ideally within 10 minutes of baking. The chocolate chips will be melted and gooey, creating that irresistible pull-apart moment. If the cookies have cooled, reheat them in the microwave for 10-15 seconds to restore the molten centers.

To ensure even baking, rotate the baking sheet halfway through the baking time. This helps the cookies bake uniformly, especially if your oven has hot spots.

Use a light-colored baking sheet to prevent over-browning on the bottom. If the cookies spread too much, chill the dough for 30 minutes before baking.

Variations

• Peanut Butter Swirl: Add 1/4 cup of creamy peanut butter to the wet ingredients and reduce the butter to 1/3 cup. Swirl extra peanut butter on top of each dough ball before baking for a nutty twist.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the wet ingredients and use dark chocolate chips. Sprinkle crushed peppermint candies on top before baking for a festive touch.
• Salted Caramel: Press a soft caramel candy into the center of each dough ball and sprinkle with flaky sea salt before baking. The caramel melts into a gooey pocket.
• Orange Zest: Add 1 tablespoon of orange zest to the wet ingredients and use white chocolate chips. The citrus brightness complements the rich chocolate.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days.

Freezer

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

Reheat

Reheat baked cookies in a 350°F (175°C) oven for 5 minutes or microwave for 10-15 seconds to restore the molten centers.

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

For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months.

The cookie dough can be prepared ahead and refrigerated for up to 3 days. Scoop the dough into balls and place them on a parchment-lined baking sheet. Cover with plastic wrap and chill.

When ready to bake, preheat the oven and bake directly from the fridge, adding 1-2 minutes to the baking time. The dough can also be frozen for up to 3 months; bake from frozen, adding 2-3 minutes.

Serving ideas

These cookies are best served warm, straight from the oven, when the chocolate is molten and the edges are crisp. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent dessert. The contrast of warm cookie and cold ice cream is heavenly.

For a more elegant presentation, dust the cookies with confectioners' sugar or drizzle with melted chocolate.

They also make wonderful gifts; pack them in a decorative tin lined with parchment paper. Whether served at a casual gathering or a dinner party, these cookies are always a crowd-pleaser.

Frequently asked questions

Recipe card

Molten Chocolate Chunk Cookies

Prep 15 minCook 12 minTotal 27 minServes 8

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/2 cup unsalted butter, melted
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large cold eggs
• 2 tsp pure vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cornstarch until evenly combined. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar, and granulated sugar on medium speed until smooth and glossy, about 2 minutes.
3. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until fully incorporated.
4. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Beat just until no streaks of flour remain. Do not overmix.
5. Gently fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
6. Using a 4-ounce cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing them about 3 inches apart. Press extra chocolate chips onto the tops of each dough ball.
7. Bake in a preheated 350°F (175°C) oven for exactly 12 minutes, until the edges are set and the tops are slightly cracked.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm to enjoy the molten chocolate pools.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

62 g

Fat

24 g

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