Chill Dough: Wrap the bowl tightly in plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps prevent the cookies from spreading too much.
Preheat Oven & Prep Baking Sheets: After the cookie dough has chilled, preheat your oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.
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Chocolate
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Eggs
Portion and Shape Dough: Using a 1/3 dry cup measure, portion out the cookie dough. Shape each portion into a high mound or a super thick hockey puck; do not flatten out the dough. Place about 4 to 6 cookie dough mounds onto each prepared baking sheet, ensuring at least 2 inches of space around each cookie to allow for spreading.
Bake: Bake for 10 to 12 minutes, or until the tops are slightly golden brown and the edges are set but the centers still look soft and slightly underbaked. The key to their molten center is to pull them out of the oven before you think they are fully done.
Cool and Serve: Let the cookies rest on the hot baking sheets for 15 to 30 minutes. This carryover residual heat will continue to bake the cookies further and contribute to their chewy texture. After resting on the sheets, transfer the cookies to a wire rack to cool for an additional 30 minutes before serving. Enjoy these wonderfully thick and molten chocolate chip cookies!
