Lowen Cakes

Let Talk About the Bake: Why We Use Two Temperatures

These cookies are all about contrast—thick, gooey centers with golden, crinkly edges. To achieve that, we use a two-temperature method:

🔹 Step 1: Start at 175°C (350°F) for 7 minutes

This lower heat lets the cookie structure slowly set and gives the dough time to rise gently without collapsing. It also keeps the middle soft and fudgy.

🔹 Step 2: Raise to 220°C (425°F) for 5 minutes

Cranking the heat at the end locks in thickness by quickly crisping the edges and surface, creating that golden bakery finish without overbaking the center.

🔥 Why not just use one temp?

Starting too hot can make cookies spread too fast and stay raw in the middle. Starting too low means they spread too much before they rise. This method gives you the best of both worlds.

Key Ingredients You’ll Need

• Butter: Slightly softened for easy creaming
• Brown & white sugar: The perfect sweet, chewy balance
• Cold egg: Keeps dough firm and minimizes spread
• Cornstarch: For that soft interior
• All-purpose flour: No cake flour needed
• Chocolate chunks (65%): Big melty pockets—chef’s kiss
• Extra chocolate: Added post-bake for that bakery look
  

Tips for Perfect Thick & Gooey Cookies:

Shape the dough tall and chunky. Think small mountains, not flat discs.

Chill overnight (or freeze) to lock in thickness.

Use the two-temperature method to control rise and spread.

Add extra chocolate while hot. About 40g pressed gently on top right after baking = shiny, melty cookie top magic.

Don’t overbake. They’ll look slightly underdone in the center, and that’s perfect.

FAQ

Can I make these smaller?
Yes, but reduce baking time and know they won’t be quite as thick and gooey.

Can I use chocolate chips instead of chunks?
Totally, BUT chunks give better melt and looks.

Do I have to chill the dough?
Absolutely. Chilling = thickness + flavor. At least 2 hours, but 12–24 hours is best.

🧊 Storage Tips

• Room temp: Airtight container, up to 4 days
• Freezer: Freeze dough balls for up to 2 months. Bake from frozen with same method—just add 1–2 mins

Ingredients

FOr the Cookie Dough

• 115g (½ cup) unsalted butter, slightly softened
• 90g (½ cup packed) light brown sugar
• 40g (3 tbsp) white sugar
• 1 large egg, cold
• 1½ tsp vanilla extract
• 200g (1⅔ cups) all-purpose flour
• 2 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 200g (about 1⅓ cups) 65% dark chocolate chunks, folded into the dough
• 40g (about ¼ cup) extra chocolate chunks, pressed on top post-bake
• Optional: flaky sea salt for finishing

Directions

1. Cream butter & sugars in a large bowl until light and fluffy (2–3 mins).
   • Add egg and vanilla, mixing well.
2. In another bowl, whisk together flour, cornstarch, baking soda, and salt.
   • Gradually combine dry ingredients into the wet until a thick dough forms.
   • Fold in 200g chocolate chunks.
3. Portion into 6 tall, hefty dough balls (~115g each). Chill or freeze.
4. When ready to bake, preheat to 175°C (350°F).
5. Bake cold dough for 6-8 minutes at 175°C, then increase oven to 220°C (425°F) and continue baking 4-6 more minutes.
   • After the first phase (175°C): cookies should look slightly puffed and matte on top—not raw, but not golden.
   • After the high-heat phase (220°C): the edges should be lightly golden and crisp, but the centers should still look soft and slightly underbaked.
6. Remove from oven and immediately press in 40g extra chocolate chunks on top.
7. Cool 10 mins on tray, then devour warm or let set (ideally with ice cream!)

Notes

These cookies are intentionally gooey and soft-centered. Don’t be tempted to overbake!

You can make the dough ahead and freeze the balls for a quick bake anytime.

Add nuts if you like extra crunch—but they’re perfectly indulgent as-is.