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

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These thick and gooey two-chip chocolate chip cookies are bakery-style perfection — soft in the center, golden at the edges, and loaded with semi-sweet and milk chocolate chips.

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup light brown sugar

  • ½ cup granulated sugar

  • 1 large egg + 1 egg yolk

  • 2 tsp vanilla extract

  • 2¾ cups all-purpose flour

  • 1 tsp baking soda

  • 2 tsp cornstarch

  • ½ tsp salt

  • 1 cup semi-sweet chocolate chips

  • 1 cup milk chocolate chips

Instructions

  1. Cream butter and sugars until fluffy (2–3 minutes).

  2. Add egg, yolk, and vanilla; mix until smooth.

  3. Combine flour, baking soda, cornstarch, and salt. Add to wet mixture.

  4. Fold in both types of chocolate chips.

  5. Chill dough 1 hour (or overnight for thicker cookies).

  6. Preheat oven to 350°F. Scoop dough into balls and place on parchment-lined trays.

  7. Bake 11–13 minutes, until edges are golden and centers are soft.

  8. Cool 5 minutes on tray before transferring to rack.

Notes

  • Press extra chocolate chips on top before baking for bakery-style presentation.

  • Store in airtight container for up to 5 days.

  • Freeze dough balls for fresh-baked cookies anytime.

Find it online: https://annirecipes.com/thick-and-gooey-two-chip-chocolate-chip-cookies-bakery-style-perfection-at-home/