Thick and Gooey Two-Chip Chocolate Chip Cookies

There’s something timeless about the aroma of chocolate chip cookies baking in the oven—but when they’re thick, gooey, and loaded with two types of chocolate chips, they reach a whole new level of indulgence. These two-chip chocolate chip cookies combine the classic comfort of a bakery-style cookie with an irresistible twist: the richness of semi-sweet chocolate and the creaminess of milk or dark chocolate chips.

This cookie is made for those who love a soft center, crisp golden edges, and melty pools of chocolate in every bite. Inspired by New York-style cookies and home-kitchen nostalgia, they’re perfect for weekend baking, holiday gifting, or just satisfying that next-level chocolate craving.

Whether you chill the dough overnight or bake them right away, these cookies promise thick centers and gooey texture thanks to a carefully balanced mix of ingredients and technique. One bite, and you’ll never settle for a flat cookie again.

Ingredients Overview

Let’s dive into what makes these cookies so thick, gooey, and decadent—one ingredient at a time.

Butter

Use unsalted butter, softened just slightly but still cool to the touch. Softened butter creates structure and helps with aeration during creaming. For even more flavor, you can brown the butter, but expect a slightly thinner cookie.

Brown Sugar + White Sugar

This duo provides the perfect balance:

• Brown sugar (especially dark brown) adds moisture and a rich molasses flavor, essential for chewiness.

• Granulated sugar ensures crispy edges and helps the cookies spread slightly.

A higher ratio of brown sugar helps lock in that gooey, thick center.

Eggs + Extra Yolk

One whole egg plus an extra yolk gives richness and moisture without thinning the dough. The yolk adds tenderness and helps bind the dough for a thick cookie.

Vanilla Extract

Use pure vanilla for warmth and aromatic depth. A generous spoonful balances the chocolate and rounds out the dough.

All-Purpose Flour

Regular AP flour gives these cookies the structure they need. Measure carefully—too much and they’ll be cakey; too little and they’ll spread too much.

For extra chew, you can swap out 2 tablespoons of flour for bread flour or add 1 tablespoon of cornstarch for an even softer texture.

Baking Soda

The leavening agent that gives lift and just the right amount of spread.

Salt

Salt amplifies all the flavors—don’t skip it. A little in the dough, and if you’re feeling fancy, a sprinkle of flaky sea salt on top before baking.

Two Types of Chocolate Chips

Here’s where the magic happens:

• Semi-sweet chips melt just enough for that classic gooey bite.

• Milk or dark chocolate chunks/chips add richness and contrast.

Using two chips provides flavor complexity and varied textures—smooth creaminess with pockets of bold chocolate.

You can also chop a bar of high-quality chocolate for uneven shards that create those famous chocolate puddles.

Step-by-Step Instructions

To achieve thick, bakery-style cookies, technique matters just as much as ingredients. Follow these steps closely for optimal results.

1. Cream the butter and sugars
   In a stand mixer or large bowl, beat butter with both sugars until light and fluffy—about 3–4 minutes. This introduces air and builds structure for a thick cookie.

2. Add eggs and vanilla
   Beat in the egg and extra yolk, one at a time. Scrape down the bowl to ensure everything is evenly mixed. Stir in vanilla extract.

3. Mix the dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry mixture to the wet, mixing just until combined. Avoid overmixing to keep cookies tender.

4. Fold in the chips
   Stir in both types of chocolate chips with a spatula. Save a handful to press on top of each cookie before baking for that picture-perfect finish.

5. Chill the dough
   Chill for at least 1 hour (preferably overnight). This helps firm the dough and control spreading. It also enhances the flavor and texture.

6. Preheat the oven
   Set to 350°F (175°C). Line two baking sheets with parchment paper.

7. Scoop and shape
   Use a large cookie scoop (about 3 tablespoons) and roll into tall mounds. Place 2 inches apart on the baking sheets.

8. Bake
   Bake for 10–12 minutes, just until the edges are golden and the centers look slightly underdone. They’ll continue cooking as they cool.

9. Cool
   Let cookies sit on the baking sheet for 5–10 minutes, then transfer to a wire rack. This helps set the gooey centers without overbaking.

Tips, Variations & Substitutions

Pro Tips

• Use cold dough: Chilled dough yields thicker cookies with chewy centers.

• Don’t overbake: The key to gooey cookies is pulling them out when they look slightly underdone.

• Add chocolate chips on top: For a bakery look and extra chocolate pools.

• Room temperature eggs: Help the dough emulsify better for a smoother, creamier texture.

Variations

• Triple chip: Add white chocolate for sweetness and visual contrast.

• Nutty version: Stir in toasted walnuts or pecans for crunch.

• Espresso twist: Add 1 teaspoon instant espresso powder for a mocha depth.

Substitutions

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

• Dairy-free: Substitute butter with plant-based butter sticks and choose dairy-free chocolate chips.

• Egg-free: Use 1/4 cup applesauce or a flax egg per egg (texture may be slightly cakier).

Serving Ideas & Occasions

These thick two-chip cookies are ideal for gifting, dessert trays, parties, or holiday baking. They stay soft for days and taste even better the next day.

• Pair with a tall glass of milk or a hot espresso.

• Serve warm with a scoop of vanilla ice cream for an instant dessert.

• Stack and wrap in parchment for festive cookie boxes.

• Perfect for bake sales, birthday goodie bags, or cozy weekends in.

Whether you’re enjoying one with coffee or sharing a plate at a family gathering, these cookies make every moment feel special.

Nutritional & Health Notes

While these cookies are definitely a treat, there are a few redeeming qualities to note:

• Portion control: Each large cookie can be split in half for smaller servings.

• No preservatives or artificial flavors: Homemade means full control of what goes in.

• Customizable sugar: You can reduce sugar slightly without affecting texture too much.

For those tracking macronutrients, each cookie provides:

• Energy-dense carbs from sugar and flour

• Fat from butter and chocolate for that rich, satisfying mouthfeel

• Small amount of protein from eggs and flour

These cookies are meant to be savored, one warm, gooey bite at a time.

FAQs

Q1: Why are my cookies spreading too much?

If your cookies are flat, it could be due to:

• Dough not chilled enough

• Butter too soft or melted

• Too little flour

Chill the dough and measure ingredients precisely.

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Q2: Can I freeze the dough?

Yes. Scoop into balls and freeze on a tray. Once frozen, transfer to a freezer bag. Bake from frozen by adding 1–2 minutes to the bake time.

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Q3: What are the best chocolate chips to use?

A mix of semi-sweet and milk or dark chocolate chips works best. You can also use chopped bars for richer puddles of chocolate.

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Q4: How do I get that gooey center?

Underbake slightly and let them rest on the baking sheet. The residual heat finishes cooking the center while keeping it soft.

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Q5: Can I make smaller cookies?

Yes, use a smaller scoop and reduce baking time to 8–9 minutes. Watch closely for doneness around the edges.

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Q6: Can I brown the butter?

Yes! Browned butter adds a nutty, toffee-like flavor. Just note: it makes the dough more liquid, so you’ll need to chill it longer or add 1–2 tbsp extra flour.

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Q7: How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they’ll stay soft and chewy for up to 5 days. You can also microwave for 10 seconds to restore gooeyness.

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