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Here’s a complete, detailed recipe for Thick, Chewy & Molten Chocolate Chip Cookies with Walnuts — including introduction, ingredients, instructions, methods, history, formation, conclusion, and even some love for cookie lovers! 🍪

Introduction

Chocolate chip cookies are an iconic American dessert, loved worldwide for their irresistible combination of buttery dough, sweet chocolate, and chewy texture. The origin dates back to the 1930s when Ruth Wakefield of the Toll House Inn accidentally created this legendary treat by adding chopped chocolate bars to cookie dough. Over time, bakers experimented with variations—some crispy, some soft, and now, these extra-thick, molten-centered cookies are the ultimate indulgence for true cookie lovers!

History & Formation

  • Origin: The first chocolate chip cookie was invented in Massachusetts, USA, and has since become a global favorite.
  • Formation: The secret to a molten center and chewy texture lies in the dough structure—using a higher ratio of brown sugar for moisture, chilling the dough for thickness, and baking at the right temperature for gooey centers.

Ingredients (Makes 8–10 large cookies)

  • Dry Ingredients
    • 2 ¾ cups (340 g) all-purpose flour
    • 1 tsp baking soda
    • ½ tsp baking powder
    • 1 tsp sea salt
  • Wet Ingredients
    • 1 cup (225 g) unsalted butter, softened
    • 1 cup (200 g) brown sugar (packed)
    • ½ cup (100 g) granulated sugar
    • 2 large eggs (room temperature)
    • 2 tsp pure vanilla extract
  • Add-Ins
    • 2 cups (340 g) semi-sweet chocolate chunks (or chips)
    • 1 cup (100 g) chopped walnuts (optional but recommended)

Method & Instructions

Step 1: Prepare the Dough

  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Gradually add the dry ingredients into the wet mixture until just combined—do not overmix.
  5. Gently fold in the chocolate chunks and walnuts using a spatula.

Step 2: Chill the Dough

  • Cover the dough and chill for at least 1–2 hours (or overnight) in the refrigerator. This prevents spreading and creates thick cookies.

Step 3: Shape & Bake

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop large portions of dough (about ¼ cup each) and roll them into balls.
  3. Place the dough balls on the baking sheet, leaving space between them.
  4. Bake for 10–12 minutes, until the edges are golden but the centers look slightly underbaked—this ensures a gooey molten center.
  5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Cookie Lovers ❤️

  • For extra molten goodness, press a few extra chocolate chunks into the top of each dough ball before baking.
  • Sea salt sprinkle: Add a pinch of flaky sea salt after baking for a sweet-salty balance.
  • Storage: Store in an airtight container for up to 4 days, or freeze for later indulgence.

Conclusion

These thick, chewy, and molten cookies are more than just a dessert—they’re a warm, comforting bite of happiness! Perfect for sharing (or not 😉), pairing with a glass of milk, or serving at parties. Cookie lovers, this is your new obsession!

🔥 Would you like me to also include:
✅ Nutritional Information
✅ Variations (like Nutella-filled or white chocolate macadamia)
✅ A full Pinterest/Instagram-style post layout with hashtags

Or should I make this even bigger with a story, fun facts, and plating tips?

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