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

If you’ve ever dreamed of those bakery-style, thick, and gooey chocolate chip cookies that stay soft in the center and crisp on the edges, this Two-Chip Chocolate Chip Cookie recipe is for you. Each bite bursts with rich, buttery dough and the irresistible combination of semi-sweet and milk chocolate chips — a duo that takes classic cookies to the next level.

These cookies are thick, chewy, and decadently soft, thanks to the perfect balance of butter, brown sugar, and just the right chilling time. The two kinds of chocolate add contrast — the bittersweet flavor of dark chips pairs beautifully with the creamy sweetness of milk chocolate. Together, they create the kind of cookie that makes you close your eyes after the first bite.

This recipe is simple, foolproof, and ideal for any occasion — from bake sales and cookie swaps to cozy evenings at home.

Ingredients Overview

Every ingredient in this cookie dough plays a key role in creating the perfect texture and flavor balance — crisp edges, soft centers, and rich chocolate flavor.

Butter

Use unsalted butter, softened to room temperature. Butter gives the cookies richness and chew. The slight melting during baking helps create that signature crinkly, golden edge.

Sugars

A combination of light brown sugar and granulated sugar gives these cookies depth. Brown sugar adds moisture and caramel undertones, while granulated sugar gives structure and crispness.

Eggs

Eggs bind the dough and add moisture. Use one whole egg and one extra yolk for extra chewiness — the yolk’s fat content makes the cookies ultra-soft.

Vanilla Extract

Pure vanilla extract enhances the buttery dough and rounds out the sweetness.

Flour

Use all-purpose flour for the perfect balance of structure and tenderness. The slightly higher ratio of flour helps the cookies stay thick and prevents spreading.

Baking Soda

This gives the cookies lift and keeps them soft by neutralizing the acidity in the brown sugar.

Cornstarch

The secret to thick, soft, bakery-style cookies! Cornstarch keeps the dough tender and helps achieve that gooey center.

Salt

A small pinch of fine sea salt balances the sweetness and enhances the chocolate flavor.

Chocolate Chips

The star of the show — two types of chocolate chips:

• Semi-sweet chips for depth and intensity.

• Milk chocolate chips for creamy sweetness.

Using both creates a dynamic flavor experience — every bite is a mix of smooth, rich chocolate goodness.

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Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup light brown sugar

• ½ cup granulated sugar

Beat on medium-high speed for 2–3 minutes, until light and fluffy. This step creates air pockets that give the cookies lift.

Step 2: Add Eggs and Vanilla

Mix in:

• 1 large egg + 1 egg yolk

• 2 teaspoons pure vanilla extract

Beat until well incorporated. The dough should look creamy and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together:

• 2¾ cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons cornstarch

• ½ teaspoon salt

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

Step 4: Fold in the Chocolate

Stir in:

• 1 cup semi-sweet chocolate chips

• 1 cup milk chocolate chips

Fold gently with a spatula to distribute evenly throughout the dough.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling allows the butter to firm up and the flavors to deepen, resulting in thicker cookies that hold their shape.

Step 6: Scoop and Bake

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

Scoop dough into large balls (about 2–3 tablespoons each) and place them at least 2 inches apart on the baking sheet.

Bake for 11–13 minutes, until edges are golden but centers still look soft — they’ll continue to cook slightly after removing from the oven.

Step 7: Rest and Serve

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For extra gooeyness, press a few chocolate chips on top immediately after baking.

Serve warm for that melt-in-your-mouth experience or store in an airtight container to keep them soft for days.

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Tips, Variations, and Substitutions

• Make Them Bakery-Thick: Chill the dough longer (up to 24 hours) and bake at a slightly higher temperature (375°F) for taller, puffier cookies.

• Salted Caramel Twist: Add caramel bits or drizzle with salted caramel after baking.

• Nutty Version: Fold in chopped pecans, walnuts, or almonds for crunch.

• Extra Gooey Center: Pull the cookies from the oven just before they’re fully set — they’ll firm up as they cool.

• Chocolate Swap: Try a mix of white, dark, or caramelized chocolate chips for a flavor upgrade.

• Freezer Friendly: Scoop and freeze dough balls on a tray, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.

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Serving Ideas & Occasions

These cookies fit every mood and moment:

Serve them with:

• A glass of cold milk (classic and unbeatable!)

• Vanilla ice cream for the ultimate dessert sandwich

• A cup of coffee or hot cocoa for an afternoon treat

Perfect for:

• Holiday cookie exchanges

• Bake sales or parties

• Sunday baking sessions with family

• Gifting in decorative tins or jars

These cookies stay soft for days, making them ideal for sharing or mailing to loved ones.

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Nutritional & Health Notes

Each cookie (depending on size) contains approximately 220–260 calories.

Nutritional highlights:

• Carbohydrates & Sugar: Provide energy for a sweet indulgence.

• Protein: From the flour and eggs.

• Healthy fats: Butter in moderation adds satiety and flavor.

To make them lighter, you can reduce sugar slightly or use dark chocolate chips for a more balanced sweetness.

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Frequently Asked Questions (FAQs)

1. How do I keep cookies soft after baking?
Store them in an airtight container with a slice of bread. The bread helps maintain moisture.

2. Why chill the dough?
Chilling solidifies the butter, controlling spread and deepening the flavors for thicker cookies.

3. Can I skip the cornstarch?
You can, but it’s key for the chewy, gooey texture. Without it, cookies will be flatter.

4. Can I freeze baked cookies?
Yes! Let them cool completely, then freeze in airtight bags for up to 3 months. Reheat for 10 seconds in the microwave for that fresh-from-the-oven softness.

5. Can I use chocolate chunks instead of chips?
Absolutely. Chopped chocolate melts into rich puddles and adds variety to each bite.

6. How do I know when they’re done?
The edges should be golden and set, while the centers look slightly underbaked — they’ll firm up as they cool.

7. Can I make smaller cookies?
Yes. Scoop smaller portions (1 tablespoon) and bake for 8–9 minutes for bite-sized treats.

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