Why You’ll Love This Recipe

• Bakery-Style Cookies at Home: Extra-thick with gooey, molten centers.
• Perfectly Balanced Texture: Crisp edges, chewy middle, and melted chocolate throughout.
• Crowd Pleaser: Great for parties, family gatherings, or a sweet homemade gift.
• Customizable: Add walnuts, swap chocolate types, or drizzle with caramel.

Tips for Success

• Chill the dough for at least 30 minutes — longer if you want even thicker cookies.
• Don’t overbake. The slightly underdone center is what creates the molten texture.
• Use high-quality chocolate for the best flavor and melt.
• Let the cookies rest on the baking sheet after baking; carryover heat finishes the job.

Variations

• Nut-Free: Skip the walnuts for a classic version.
• Triple Chocolate: Use a mix of milk, dark, and white chocolate chunks.
• Peanut Butter Twist: Swap half the butter for peanut butter for a nutty spin.
• Holiday Touch: Add crushed peppermint or festive sprinkles.

FAQs

1. Can I freeze the dough? Yes — portion the dough into mounds and freeze on a tray before transferring to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
2. Why use two types of flour? Cake flour adds tenderness, while all-purpose flour provides structure for thick cookies.
3. Can I make smaller cookies? Absolutely. Use a smaller scoop and reduce bake time by 2–3 minutes.
4. How do I store them? Keep cookies in an airtight container at room temperature for up to 4 days.
5. Can I reheat them for gooey centers? Yes — warm in the microwave for 10–15 seconds.