Thick and Gooey Two-Chip Chocolate Chip Cookies – Bakery-Style at Home

Thick and gooey two-chip chocolate chip cookies are every cookie lover’s dream—crispy on the edges, irresistibly soft in the center, and loaded with two kinds of melty chocolate in every bite. These bakery-style cookies have that perfect balance of chew and richness that makes them unforgettable, with enough heft to satisfy even the strongest sweet tooth.

Why two chips? Combining semi-sweet and milk chocolate chips gives you that ideal contrast—bold cocoa depth from the semi-sweet and creamy sweetness from the milk chocolate. The result is a more layered, indulgent cookie with a dynamic flavor profile. Thick and generous in size, these cookies hold their shape beautifully while staying tender in the center.

Great for bake sales, holiday trays, or freezing for future cravings, this recipe delivers consistently perfect results. Just the way thick, gooey cookies should be.

Ingredients Overview

Butter

Use unsalted butter, and make sure it’s softened but not melted. This helps create a smooth dough and supports that thick texture.

For a deeper flavor, brown the butter before chilling and using. This adds nutty, caramel undertones.

Sugar

A mix of light brown sugar and granulated white sugar ensures the right combination of chewiness (from molasses in the brown sugar) and structure (from the white sugar).

Suggested ratio:

• 3/4 cup light brown sugar

• 1/2 cup white sugar

Eggs

Two whole large eggs bind the dough and add richness. Make sure they’re at room temperature for best results.

Optional: Add one egg yolk for even more moisture and a softer texture.

Vanilla Extract

Use real vanilla extract for warmth and flavor. A full tablespoon enhances the depth and complements both chocolate types.

Flour

All-purpose flour forms the sturdy base. You’ll need around 2¾ to 3 cups to keep the cookies thick and prevent spreading.

Pro Tip: Weigh your flour for accuracy (about 345–360g).

Baking Soda & Salt

• Baking soda gives lift and helps browning.

• Salt (kosher or fine sea salt) sharpens the sweetness and enhances chocolate flavor.

Optional: Add a sprinkle of flaky sea salt on top of each cookie before baking for a gourmet touch.

Chocolate Chips

The stars of the show:

• Semi-sweet chocolate chips for bold cocoa flavor

• Milk chocolate chips for creamy sweetness

Use about 1 cup of each. You can also chop up chocolate bars for varied meltiness and texture.

Optional add-ins:

• Chopped dark chocolate chunks

• White chocolate chips for triple-chip variation

• Toasted pecans or walnuts

Step-by-Step Instructions

1. Cream the Butter and Sugars:

   • In a large mixing bowl or stand mixer, beat softened butter with both sugars until light and fluffy, about 2–3 minutes.

2. Add Eggs and Vanilla:

   • Mix in the eggs one at a time, beating well after each addition.

   • Add vanilla extract and mix until fully combined.

3. Combine Dry Ingredients:

   • In a separate bowl, whisk together flour, baking soda, and salt.

4. Mix the Dough:

   • Slowly add dry ingredients to the wet mixture, mixing on low until just combined.

   • Fold in both types of chocolate chips using a spatula or wooden spoon.

5. Chill the Dough (Recommended):

   • Cover and chill the dough for at least 1 hour, or up to 48 hours.

   • This helps intensify flavor and prevent over-spreading.

6. Preheat Oven:

   • Preheat to 350°F (175°C). Line baking sheets with parchment paper.

7. Scoop and Shape:

   • Use a large cookie scoop (about 3 tbsp) for thick, bakery-style cookies.

   • Roll into balls and space 2–3 inches apart on the tray.

8. Bake:

   • Bake for 11–13 minutes until edges are golden and centers look slightly underbaked.

   • Cookies will set as they cool. Don’t overbake!

9. Cool:

   • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips, Variations & Substitutions

• Brown Butter Boost: For extra flavor, brown the butter and chill before using.

• Nutty Crunch: Add chopped walnuts or pecans for texture.

• Gluten-Free: Use a 1:1 gluten-free flour blend and chill dough slightly longer.

• Smaller Cookies: Use a medium scoop and reduce bake time to 9–10 minutes.

• Triple Chocolate: Add white chocolate chips or chunks for a three-chip version.

Baking Tip: Underbake slightly for that gooey center. Cookies will firm up as they cool.

Serving Ideas & Occasions

These cookies are perfect for:

• Holiday cookie trays

• Bake sales and birthdays

• Freezer stash for last-minute guests

• Gifting in tins or wrapped in parchment with ribbon

Serve with:

• A cold glass of milk

• Hot coffee or espresso

• A scoop of vanilla ice cream for the ultimate dessert sandwich

Nutritional & Health Notes

Each cookie is a treat—rich, sweet, and satisfying. While not a “light” option, they’re a worthwhile indulgence. To moderate:

• Use mini chips to stretch chocolate flavor

• Make smaller cookies for portion control

• Use half the sugar or substitute coconut sugar

These cookies are best enjoyed fresh but freeze beautifully. Store baked cookies in an airtight container for up to 1 week or freeze dough balls for up to 3 months.

FAQs

Q1: Can I freeze the cookie dough?

A1: Yes! Scoop dough into balls, freeze on a tray, then store in a freezer-safe bag. Bake from frozen at 350°F for 12–14 minutes.

Q2: Why did my cookies spread too much?

A2: Possible causes: not enough flour, butter too warm, or skipping the chill step. Chilling the dough helps prevent over-spreading.

Q3: Can I skip the chilling?

A3: You can, but the cookies may spread more and taste slightly less developed. For thicker cookies with more flavor, chill at least 1 hour.

Q4: How do I get gooey centers?

A4: Slightly underbake the cookies—remove them when the centers still look soft and puffy. Let them set on the tray for 5 minutes.

Q5: What’s the best chocolate for these cookies?

A5: Use a mix of semi-sweet and milk chocolate chips or chunks. Chopping up a good-quality chocolate bar gives you a melty, varied texture.

Q6: Can I make them dairy-free?

A6: Yes, use vegan butter and dairy-free chocolate chips. Substitute milk with a plant-based alternative if needed in the dough.

Q7: Can I add sea salt on top?

A7: Absolutely. A light sprinkle of flaky sea salt just before baking adds a gourmet finish and balances the sweetness.

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