Desserts

Two-Chip Chocolate Chip Cookies

Thick, rustic bakery-style cookies loaded with two kinds of chocolate — semi-sweet AND dark chips — with golden edges, gooey molten centers and that craggy scooped-dough top. One bowl, no chilling, and better than any bakery counter.

Two-Chip Chocolate Chip Cookies

Prep

15 min

Cook

15 min

Total

30 min

Serves

8

Ingredients

Two-Chip Chocolate Chip Cookies ingredients
  • 2 1/4 cups (313g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 cup (225g) unsalted butter, slightly softened
  • 2 cold eggs
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 1/2 cups (250g) semi-sweet chocolate chips
  • 1 cup (200g) dark chocolate chips

Method

  1. 1

    Preheat the oven to 350°F (180°C) and line a baking sheet with parchment.

  2. 2

    Whisk the flour, baking powder, baking soda and cornstarch in a medium bowl. Set aside.

    Two-Chip Chocolate Chip Cookies — step 2
  3. 3

    Cream the brown sugar, granulated sugar and butter in a large bowl until light and fluffy.

  4. 4

    Beat in the eggs one at a time, then the vanilla, for 3–4 minutes until the batter turns pale and the sugar is fully incorporated.

  5. 5

    Gradually mix in the dry ingredients and salt until just combined — don't overmix.

    Two-Chip Chocolate Chip Cookies — step 5
  6. 6

    Stir in both chocolate chips.

  7. 7

    Scoop large balls of dough onto the tray, leaving them rough and stacked for a rustic craggy top. Place only 4 per pan with 4 inches between them, and press extra chips on top.

  8. 8

    Bake 13–16 minutes on the middle rack until the edges are lightly golden but the centers still look soft.

  9. 9

    Cool on the tray for 5 minutes before moving to a wire rack — they finish setting as they cool.

    Two-Chip Chocolate Chip Cookies — step 9

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Tips

  • Cold eggs + slightly softened butter is what keeps these thick instead of spreading flat.
  • Don't smooth the dough balls — the rough stacked texture bakes into those bakery-style ridges.
  • Pull them out when the centers still look underdone; they set up gooey-perfect on the tray.
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