Crispy Edge Chocolate Chip Cookies With Two Chips Tips, FAQ & printable recipe

Tips for success

For the ultimate gooey center, slightly underbake the cookies: pull them out when the edges are golden but the centers still look soft and slightly puffy. The residual heat on the baking sheet will finish the cooking without drying out the middle.

If you prefer a crisper cookie, extend the baking time by 1 to 2 minutes, watching closely to avoid burning the edges. Using a combination of milk chocolate chips and dark chocolate chunks gives you both sweet and rich pockets of chocolate in every bite.

To achieve that classic bakery-style look, use a large cookie scoop to create tall, domed dough balls. Chilling the dough for at least 30 minutes before baking helps prevent spreading and yields thicker cookies.

If you want even more texture, press a few extra chocolate chunks onto the tops of the dough balls just before baking—this creates beautiful chocolate puddles on the surface. Always use flaky sea salt, not fine table salt, for the finishing sprinkle; the larger crystals provide a satisfying crunch and a burst of salinity.

Variations

• Double Dark Chocolate: Replace the milk chocolate chips with an equal amount of dark chocolate chunks or chips. Use a high-quality 70% dark chocolate for a more intense, less sweet cookie. You can also add 2 tablespoons of cocoa powder to the dry ingredients, reducing the flour by the same amount.
• Nutty Crunch: Fold in 1 cup of toasted chopped walnuts or pecans along with the chocolate. Toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then cool before adding. This adds a pleasant crunch and a nutty flavor that complements the chocolate.
• Sea Salt Caramel: After baking, drizzle the warm cookies with a little caramel sauce and an extra pinch of flaky sea salt. Or press a small piece of soft caramel candy into the center of each dough ball before baking for a molten caramel center.
• Peanut Butter Swirl: Add 1/2 cup of creamy peanut butter to the butter-sugar mixture when creaming. Reduce the butter to 3/4 cup. Swirl extra peanut butter on top of each dough ball before baking for a marbled effect. Be aware that this adds peanuts and may affect the texture slightly.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 1-2 minutes.

Reheat

Reheat cookies in a 300°F (150°C) oven for 5 minutes to refresh the crisp edges and soften the centers.

Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture and helps the cookies stay chewy. If you prefer crispier edges, leave the container slightly open. These cookies also freeze well; see the freezer instructions below.

The cookie dough can be prepared up to 3 days in advance and stored in the refrigerator. Let the dough sit at room temperature for 10 minutes before scooping if it is too firm.

You can also scoop the dough into balls, place them on a baking sheet, and freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

Serving ideas

Serve these cookies slightly warm with a glass of cold milk or a scoop of vanilla ice cream. The contrast of the warm, gooey center with the cold ice cream is irresistible. For a more decadent dessert, sandwich two cookies with a scoop of ice cream for an instant ice cream sandwich. The flaky sea salt on top makes them a sophisticated treat on their own.

These cookies are perfect for sharing at parties, bake sales, or casual gatherings. Arrange them on a platter with a few extra chocolate chunks scattered around for a pretty presentation.

They also make a great homemade gift: stack them in a gift box or tin lined with parchment paper. Because they keep well, you can bake them a day ahead and still have them taste fresh.

Frequently asked questions

Recipe card

Crispy Edge Chocolate Chip Cookies With Two Chips

Prep 15 minCook 11 minTotal 26 minServes 24

Ingredients

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large cold eggs
• 2 tsp vanilla bean extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp cornstarch
• 1 cup milk chocolate chips
• 1 cup dark chocolate chunks
• flaky sea salt, for finishing, to taste

Instructions

1. In a large bowl, beat the softened butter with the dark brown sugar and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla bean extract. Scrape down the sides of the bowl as needed.
2. In a separate bowl, whisk together the all-purpose flour, baking soda, and cornstarch until evenly combined. This step ensures the leavener and thickener are distributed throughout the flour.
3. Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing just until no streaks of flour remain. Use a rubber spatula to fold in the milk chocolate chips and dark chocolate chunks until they are evenly distributed throughout the dough.
4. Scoop large dough balls, about 3 tablespoons each, and place them on parchment-lined baking sheets, spacing them at least 2 inches apart. For extra height, chill the scooped dough for 30 minutes before baking, though it is not required.
5. Bake the cookies in a preheated 375°F (190°C) oven for 11 minutes, or until the edges are golden brown and caramelized while the centers still look slightly soft and puffy. The cookies will continue to set as they cool on the hot baking sheet.
6. Remove the baking sheets from the oven and immediately sprinkle the hot cookies with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The residual heat will finish setting the centers while keeping them soft.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

245

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.