Crispy Giant Bakery-Style Two-Chip Cookies Step-by-step instructions

Before you start

Before starting, make sure the butter is softened to room temperature. This will make it easier to cream with the sugars. Measure out all the ingredients and have them ready. Line a baking sheet with parchment paper and have a large ice cream scoop on hand.

The eggs should be cold, straight from the refrigerator. Preheat the oven to 375°F when you are ready to bake. Prepare a wire rack for cooling the cookies after they come out of the oven.

Instructions

Creaming the Butter and Sugars

1. 1Cream the Butter and Sugars
   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, dark brown sugar, and granulated sugar on medium speed until creamy and pale, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla extract. Continue beating until the mixture is light and fluffy, about 1 minute more.
   Look for The mixture should look pale and airy, with no visible butter lumps.
   Tip Make sure the butter is softened but not melted for the best texture.
2. 2Add the Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined. Be careful not to overmix. Fold in the dark chocolate chips and milk chocolate chips with a spatula until evenly distributed.
   Look for The dough should be thick and chunky, with no streaks of flour.
   Tip Chilling the dough later will help prevent spreading, so resist overmixing now.

At the end of this phase, the butter and sugar mixture should be light, pale, and fluffy. You should see no lumps of butter, and the mixture should have increased in volume.

When you add the eggs, the mixture should look glossy and smooth. The dry ingredients should be fully incorporated, with no streaks of flour visible. The dough should be thick and hold together when pressed.

Chilling the Dough

3. 3Scoop and Chill the Dough
   Using a large ice cream scoop (about 4 ounces), scoop the dough into mounds and place them on a parchment-lined baking sheet. You should get about 8 large mounds. Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling is essential for thick, bakery-style cookies.
   Look for The dough mounds should be firm to the touch after chilling.
   Tip Chilling solidifies the butter, reducing spread during baking.

After chilling, the dough mounds should be firm to the touch. They should hold their shape when placed on the baking sheet. The chilling process is essential for the texture, so don’t skip it. You can chill the dough for up to 24 hours, which will only improve the flavor. If you’re in a hurry, a 30-minute chill in the freezer can work, but the texture will be slightly different.

Baking and Finishing

4. 4Bake the Cookies
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the chilled dough mounds on the prepared baking sheet, spacing them at least 3 inches apart. Bake for 11 minutes, until the edges are deep golden brown and caramelized, but the centers still look slightly underdone and puffy.
   Look for The edges should be crisp and browned, while the centers are still soft and slightly puffy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake one sheet at a time for even heat distribution.
5. 5Sprinkle with Sea Salt and Cool
   Immediately after removing the cookies from the oven, sprinkle the tops 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 centers will continue to set as they cool, leaving them chewy and moist.
   Look for The cookies should be firm enough to lift but still soft in the center.
   Tip The flaky salt adds a crunchy contrast to the sweet chocolate.

The cookies should be deep golden brown around the edges, with centers that are still slightly puffy and soft. The chocolate chips will be melted and glossy. The flaky salt should be sprinkled immediately after removing from the oven so it adheres. After cooling for 5 minutes on the baking sheet, the cookies should be firm enough to transfer to a wire rack without breaking.

Common mistakes

One common mistake is overmixing the dough after adding the flour, which can make the cookies tough. Another is skipping the chill time — this is crucial for preventing the cookies from spreading too much and becoming flat.

Also, be careful not to overbake. The centers should look slightly underdone when you pull them out; they will finish setting as they cool. Finally, don’t skip the flaky salt — it adds a wonderful finishing touch that elevates the flavor.

How to tell it’s done

The cookies are done when the edges are deep golden brown and caramelized, but the centers still look slightly puffy and underdone. This usually takes about 11 minutes at 375°F.

The internal temperature of the cookies should reach at least 160°F (71°C) to ensure the eggs are fully cooked. After removing from the oven, let them cool on the baking sheet for 5 minutes — they will continue to set. The centers will be soft and chewy, while the edges will be crisp.

• Egg dishes: 160°F (71°C) in the thickest part