Crispy-Edged Two-Chip Bakery Cookies Tips, FAQ & printable recipe

Tips for success

For the perfect cookie texture, use a combination of milk chocolate chips and dark chocolate chunks.

The chips melt into creamy pools, while the chunks provide satisfying bites of rich chocolate. If you only have one type, that's fine—just use 2 cups total.

To achieve that bakery-style look, use a large cookie scoop (about 3 tablespoons) and space the dough balls at least 2 inches apart.

This allows for spreading without merging. For extra crispy edges, press a few extra chocolate chunks onto the tops of the dough balls before baking.

Variations

• Double Dark Chocolate: Replace the milk chocolate chips with additional dark chocolate chunks for an intensely rich, less sweet cookie. You can also add a tablespoon of cocoa powder to the flour mixture for a deeper chocolate flavor.
• Nutty Crunch: Add 1 cup of toasted walnuts or pecans, chopped, along with the chocolate. The nuts add a delightful crunch and earthy flavor that pairs beautifully with the chocolate.
• Sea Salt Caramel: Press a small piece of soft caramel candy into the center of each dough ball before baking. The caramel melts into a gooey pocket, and the flaky sea salt on top enhances the sweet-salty contrast.
• Peanut Butter Swirl: Drop teaspoonfuls of peanut butter onto the dough and gently swirl with a knife before baking. The peanut butter creates ribbons of flavor and adds a creamy texture.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Freezer

Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes or warm in the microwave for 10 seconds.

Reheat

To revive leftover cookies, reheat in a 300°F (150°C) oven for 5 minutes or microwave for 10 seconds until warm and gooey.

Store the cooled 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 maintain the chewy texture. If you prefer crispier cookies, leave the container slightly open.

The cookie dough can be made ahead and refrigerated for up to 3 days.

When ready to bake, let the dough sit at room temperature for 15 minutes to soften slightly, then scoop and bake as directed. You can also freeze the dough balls for up to 3 months.

Serving ideas

Serve these cookies warm for the ultimate gooey experience. The melted chocolate is at its best when the cookies are fresh from the oven. Pair them with a cold glass of milk or a scoop of vanilla ice cream for a classic dessert combination.

For a more indulgent treat, sandwich two cookies with a scoop of ice cream or spread a layer of chocolate ganache between them. These cookies also make excellent gifts—stack them in a decorative tin or wrap them in cellophane bags tied with ribbon.

Frequently asked questions

Recipe card

Crispy-Edged Two-Chip Bakery Cookies

Prep 20 minCook 11 minTotal 31 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
• 2 tsp 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 until light and fluffy. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla bean extract until fully incorporated.
2. In a separate bowl, sift together the all-purpose flour, baking soda, and cornstarch. This ensures even distribution and removes any lumps.
3. Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough.
4. Gently fold in the milk chocolate chips and dark chocolate chunks until they are evenly distributed throughout the dough.
5. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop large dough balls (about 3 tablespoons each) onto the prepared sheets, spacing them about 2 inches apart. Bake for 11 minutes, until the edges are golden and caramelized but the centers are still soft.
6. Immediately after removing from the oven, sprinkle the hot cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

35 g

Fat

15 g

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