Thick Two-Chip Chocolate Chip Cookies Recipe delivers bakery-style thickness, gooey centers, and pockets of dark and milk chocolate in every bite. It suits chewy-cookie lovers who want a big, rich treat in about 50 minutes start to finish. I tested these after the kids fell asleep, and I had to hide two before my partner found the tray.
Why You Should Try This Thick Two-Chip Chocolate Chip Cookies Recipe
This Thick Two-Chip Chocolate Chip Cookies Recipe gives you sky-high cookies with crisp edges and soft, fudgy middles. Two kinds of chips guarantee bold chocolate flavor and melty pools that stay gooey as the cookies cool.
The cookies bake up thick, chocolate-packed, and wildly satisfying, and I would bake them again tomorrow without changing a thing. ★★★★★
Ingredients You’ll Need
- All-purpose flour: 1 and 1/2 cups or 190 g
- Bread flour: 1 cup or 120 g (pantry swap: use all-purpose only, then add 1 extra teaspoon cornstarch)
- Cornstarch: 1 tablespoon or 8 g for extra lift and softness
- Baking powder: 1 teaspoon
- Baking soda: 3/4 teaspoon
- Fine sea salt: 3/4 teaspoon
- Unsalted butter: 1 cup or 226 g, cool room temp, cut into cubes
- Light brown sugar: 3/4 cup or 150 g, packed (dark brown works for deeper caramel notes)
- Granulated sugar: 1/2 cup or 100 g
- Large egg: 1
- Large egg yolk: 1
- Vanilla extract: 2 teaspoons
- Milk chocolate chips: 1 cup or 170 g (brand note: Guittard or Ghirardelli melt smoothly)
- Dark or semisweet chocolate chips or chunks: 1 cup or 170 g (discs or feves give puddles)
- Optional boosters: 1 teaspoon instant espresso powder to amplify chocolate, flaky sea salt for finishing
- Optional mix-in: 1/2 cup chopped toasted walnuts or pecans
Equipment
- Mixing bowls, whisk, and spatula
- Stand mixer or hand mixer
- Kitchen scale and measuring cups
- 2 sheet pans, parchment paper, and a large cookie scoop, 3 tablespoon size
- Wire rack and an oven set to 375°F or 190°C
How to Make Thick Two-Chip Chocolate Chip Cookies Recipe
Whisk the dry ingredients
- In a bowl, whisk all-purpose flour, bread flour, cornstarch, baking powder, baking soda, and salt. Set the bowl aside.
Cream butter and sugars
- In a mixer bowl, beat butter, brown sugar, and granulated sugar on medium until creamy and slightly fluffy, about 2 minutes.
- Scrape the bowl so the mixture stays even.
Add egg, yolk, and vanilla
- Beat in the egg, then the yolk, then vanilla, about 20 seconds each.
- Mix until the batter looks smooth and glossy.
Add dry ingredients
- Add the dry mix in two additions on low speed. Mix until the flour disappears and the dough looks thick.
- Do not overmix. Stop once no dry streaks remain.
Fold in two chips
- Stir in milk chocolate chips and dark chocolate chips by hand. Reserve a handful for topping.
- Add nuts or espresso powder now if you use them.
Chill the dough
- Cover and chill the bowl for 20 to 30 minutes to limit spread and boost thickness.
- If you want even chunkier cookies, chill up to 24 hours.
Scoop tall dough mounds
- Line pans with parchment. Scoop 3 tablespoon portions and stack each scoop tall, like a cylinder.
- Press 3 to 4 reserved chips on top of each mound.
Bake
- Bake at 375°F for 12 to 14 minutes, until edges set and centers look puffed but slightly glossy.
- Rotate the pan at the 7-minute mark for even color.
Finish and cool
- Sprinkle flaky sea salt on hot cookies if you like a sweet-salty hit.
- Let cookies rest on the pan for 5 minutes, then move them to a rack to finish cooling.
Tips & Tricks
- Weigh the flour for consistent thickness.
- Use bread flour for extra chew and height.
- Keep the dough cold and the scoops tall to reduce spread.
- Press extra chips on top before baking for bakery-style looks.
- Bake one pan at a time for even heat.
- Pull the cookies when centers look slightly underdone, then let carryover heat finish the set.
- Swap all-purpose for bread flour if needed, then add 1 extra teaspoon cornstarch.
- Use chocolate discs or chopped bars for big melty pools.
What to Serve with Thick Two-Chip Chocolate Chip Cookies Recipe
Serve these thick chocolate chip cookies warm with cold milk, oat milk, or hot coffee. Scoop vanilla or salted caramel ice cream between two cookies for ice cream sandwiches. Add fresh berries for a bright contrast, or drizzle warm cookies with a spoonful of hot fudge if you like extra chocolate.
Make-Ahead and Storage
- Store baked cookies in an airtight container at room temp for 3 to 4 days. Slip in a slice of sandwich bread to keep them soft, and change it every day.
- Refrigerate dough for up to 3 days. Freeze scooped dough balls on a sheet pan until solid, then stash them in a zip bag for up to 2 months.
- Bake dough straight from frozen at 375°F and add 2 to 3 minutes to the time. Reheat baked cookies in a 300°F oven for 4 to 5 minutes or in an air fryer at 300°F for 2 to 3 minutes. Microwaving works in a pinch at 50 percent power for 12 to 15 seconds.
Thick Two-Chip Chocolate Chip Cookies Recipe
Thick Two-Chip Chocolate Chip Cookies deliver bakery-style thickness, gooey centers, and pockets of dark and milk chocolate in every bite.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line 2 sheet pans with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking powder, baking soda, and fine sea salt. Set aside.
- In a mixer bowl, beat the butter, light brown sugar, and granulated sugar on medium speed until creamy and slightly fluffy, about 2 minutes. Scrape down the bowl as needed.
- Beat in the egg, then the egg yolk, then the vanilla extract, mixing about 20 seconds after each addition until the batter looks smooth and glossy.
- Add the dry ingredients in two additions on low speed, mixing just until the flour disappears and the dough looks thick. Do not overmix.
- Fold in the milk chocolate chips and dark or semisweet chocolate chips or chunks by hand, reserving a handful of chips for topping. Stir in instant espresso powder and nuts if using.
- Cover the bowl and chill the dough for 20 to 30 minutes, or up to 24 hours for even thicker cookies.
- Using a large 3-tablespoon scoop, portion the dough and shape each portion into a tall, cylindrical mound on the prepared baking sheets. Press 3 to 4 reserved chocolate chips onto the top of each mound.
- Bake one sheet at a time at 375°F (190°C) for 12 to 14 minutes, rotating the pan at the 7-minute mark, until the edges are set and the centers look puffed but still slightly glossy.
- Sprinkle hot cookies with flaky sea salt if desired. Let them cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Nutrition Information
Approximate per cookie (about 18 cookies): 260 calories; fat 15 g; saturated fat 9 g; carbohydrates 30 g; fiber 1 g; sugars 19 g; protein 3 g; sodium 160 mg. Values will vary based on exact ingredient brands, mix-ins, and cookie size.
Approximate per cookie (about 18 cookies): 260 calories; fat 15 g; saturated fat 9 g; carbohydrates 30 g; fiber 1 g; sugars 19 g; protein 3 g; sodium 160 mg. Values will vary based on exact ingredient brands, mix-ins, and cookie size.