Desserts · Part 3 of 3: Tips & recipe card

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

Name: Crispy Giant Bakery-Style Two-Chip Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup dark brown sugar, packed; 1/4 cup granulated sugar; 2 large cold eggs; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp kosher salt; 1 cup dark chocolate chips; 1 cup milk chocolate chips; Flaky sea salt (such as Maldon), for sprinkling, to taste

By Clara Weller · Oct 26, 2026

Giant bakery-style two-chip cookies on a wire rack, with melted chocolate and flaky salt

Prep: 20 min
Cook: 11 min
Total: 1 h 31 min
Serves: 8

Includes 1 h resting

Tips for success

For perfectly round cookies, use a large ice cream scoop to portion the dough. This ensures uniform size and even baking. If you don’t have a scoop, use a 1/2-cup measuring cup.

Place the dough mounds at least 3 inches apart on the baking sheet to allow for spreading. For extra chewy cookies, underbake slightly and let them cool completely on the baking sheet. The residual heat will finish cooking the centers.

To enhance the chocolate flavor, consider toasting the chocolate chips in a dry skillet for a minute before adding them to the dough. This brings out their nutty notes. If you prefer a softer cookie, reduce the baking time by 1 minute.

For a crisper cookie, extend the baking time by 1-2 minutes. Always let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack, as they are fragile while hot.

Variations

Double Dark Chocolate: Replace the milk chocolate chips with additional dark chocolate chips or chunks. For an even richer flavor, use dark chocolate with 70% cocoa. This version is intensely chocolatey and pairs well with a sprinkle of sea salt.
Nutty Crunch: Add 1/2 cup of toasted chopped walnuts or pecans along with the chocolate chips. The nuts add a crunchy texture and nutty flavor that complements the chocolate. Toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then let cool before adding to the dough.
Peanut Butter Swirl: Before chilling, swirl 1/4 cup of creamy peanut butter into the dough using a knife or skewer. This creates ribbons of peanut butter throughout the cookies. Be sure to use a peanut butter that doesn’t separate, or stir it well before using.
Salted Caramel: Fold in 1/2 cup of chopped soft caramel candies along with the chocolate chips. The caramel melts during baking, creating gooey pockets of sweetness. Sprinkle with extra flaky salt after baking to enhance the caramel flavor.

Storage and make-ahead

Fridge: Store baked cookies in an airtight container at room temperature for up to 5 days. Dough can be refrigerated for up to 24 hours.
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 baked cookies in a 300°F oven for 5 minutes to restore crisp edges and gooey centers. Or microwave for 10 seconds.

Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft and chewy, add a slice of bread to the container — the cookies will absorb the moisture from the bread. For longer storage, freeze the baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature before serving.

The dough can be made ahead and refrigerated for up to 24 hours. This allows the flavors to meld and the dough to firm up, resulting in even better cookies. You can also freeze the scooped dough balls on a baking sheet, then transfer them to a zip-top bag. Bake the frozen dough directly from the freezer, adding 1-2 minutes to the baking time.

Serving ideas

These giant cookies are best served warm, when the chocolate is still melted and gooey. For an extra indulgent treat, serve them with a scoop of vanilla ice cream or a glass of cold milk.

The contrast of the warm, crisp edges and the cold, creamy ice cream is irresistible. They also make a wonderful dessert for parties or gatherings — just set them out on a platter and let everyone pull them apart.

If you’re serving these cookies at a party, consider making them smaller by using a regular ice cream scoop and adjusting the baking time to 8-9 minutes. You’ll get more cookies, and they’ll be perfect for sharing.

No matter how you serve them, these two-chip cookies are sure to be a hit. The flaky salt on top adds a professional touch that will impress your guests.

Frequently asked questions

Why do the cookies spread too much?

If the cookies spread too much, it’s usually because the dough wasn’t chilled long enough or the butter was too soft. Make sure to chill the scooped dough for at least 1 hour, and if your kitchen is warm, chill for longer. Also, check that your baking soda is fresh — old baking soda can cause spreading. Finally, measure your flour correctly using the spoon-and-level method to avoid a dry dough.

Can the dough be frozen for later?

Yes, the dough freezes beautifully. Scoop the dough into mounds, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag and store for up to 3 months. When ready to bake, place the frozen dough on a baking sheet and add 1-2 minutes to the baking time. No need to thaw.

How can the cookies be made softer?

To make softer, chewier cookies, slightly underbake them — pull them out of the oven when the centers are just set but still look moist. Also, use more brown sugar than white sugar, as brown sugar adds moisture. The chilling step is crucial for texture, so don’t skip it. After baking, store the cookies in an airtight container with a slice of bread to keep them soft.

Can the recipe be halved?

Absolutely. Simply halve all the ingredients. The baking time may be slightly shorter, so start checking at 9 minutes. The dough still needs to be chilled for at least 1 hour. This is a great option for making a smaller batch. Store any leftover dough in the refrigerator for up to 24 hours.

What type of chocolate chips work best?

High-quality chocolate chips with a high cocoa content (60-70%) work best for the dark chocolate, as they hold their shape and provide a rich flavor. For the milk chocolate, choose a good-quality brand that melts smoothly. You can also use chopped chocolate bars for larger puddles of melted chocolate. Avoid chocolate chips with waxy coatings.

Recipe card

Crispy Giant Bakery-Style Two-Chip Cookies

Prep 20 minCook 11 minRest 1 hTotal 1 h 31 minServes 8

Ingredients

1 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large cold eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup dark chocolate chips
1 cup milk chocolate chips
Flaky sea salt (such as Maldon), for sprinkling, to taste

Instructions

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.
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.
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.
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.
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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories: 580
Protein: 6 g
Carbohydrates: 72 g
Fat: 30 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.