Bakery-style thick and gooey two-chip chocolate chip cookies made with semi-sweet and milk (or dark) chocolate chips. Soft centers, golden edges, and loaded with rich chocolate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup brown sugar (packed)
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1/2 cup granulated sugar
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1 large egg + 1 egg yolk
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2 tsp vanilla extract
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 cup semi-sweet chocolate chips
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1 cup milk or dark chocolate chips (or chunks)
Instructions
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Cream butter and both sugars until light and fluffy, 3–4 minutes.
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Beat in egg, egg yolk, and vanilla.
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually add dry ingredients to wet, mixing just until combined.
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Fold in chocolate chips. Chill dough for at least 1 hour.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment.
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Scoop large balls of dough (3 tbsp) and place 2 inches apart.
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Bake for 10–12 minutes until edges are golden and centers are just set.
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Cool on the baking sheet 5–10 minutes, then transfer to a wire rack.