Two-Chip Chocolate Chip Cookies
There’s something magical about homemade chocolate chip cookies still warm from the oven. These thick and gooey two-chip chocolate chip cookies are truly a dream for cookie lovers, packed with melty chocolate in every bite and perfectly soft centers.
Equipment
- 1 Mixing Bowl
- 1 Electric Mixer (optional)
- 1 Large cookie scoop
- 1 Baking Sheet
- 1 Parchment paper or silicone mat
- 1 Wire rack
Ingredients
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter melted and cooled
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Whisk flour, baking soda, and salt in one bowl. In another, blend melted butter with both sugars until smooth. Mix in eggs and alcohol-free vanilla extract.
- Gradually add dry ingredients to wet, stirring just until combined. Gently fold in the semisweet and milk chocolate chips.
- Use a large cookie scoop to portion dough onto a lined baking sheet. Chill for at least 30 minutes for thicker cookies.
- Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes until edges are golden and centers look slightly underbaked. Let cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. To reheat, warm in a 300°F oven for 2–3 minutes until gooey again. For extra flavor and variety, you can add nuts or substitute your favorite chocolate chips as you like.