Giant Bakery-Style Two-Chip Chocolate Cookies

Imagine pulling apart a giant cookie and watching thick rivers of dark and milk chocolate stretch between your fingers. That is exactly what these two-chip cookies deliver.

They are crisp at the edges, impossibly gooey in the center, and finished with a shower of flaky sea salt that makes every bite pop. This recipe uses a simple technique: a brief chill, a hot oven, and the right ratio of brown to white sugar.

These giant bakery-style cookies are the ultimate indulgence. They combine the deep caramel notes of dark brown sugar with the clean sweetness of granulated sugar, and they are loaded with two kinds of chocolate: creamy milk chocolate chips and intense 70% dark chocolate chunks.

The dough is scooped into large mounds, chilled briefly, and baked at a high temperature so the edges crisp up while the centers stay soft and gooey. A final sprinkle of flaky sea salt balances the sweetness and adds a delightful crunch. This recipe is straightforward and uses basic ingredients, but the results are spectacular.

Ingredients

Why this recipe works

The combination of dark brown sugar and granulated sugar is key. Dark brown sugar contains molasses, which adds moisture and a deep, caramel-like flavor.

It also helps create a chewy texture. Granulated sugar contributes to the crisp edges by caramelizing quickly in the hot oven. Together, they produce a cookie that is both crisp and tender.

Chilling the dough is essential. It solidifies the butter, which prevents the cookies from spreading too much in the oven. This ensures they stay thick and tall, with a soft, gooey center.

The cold dough also allows the flavors to meld and develop, making the cookies taste even better. The brief chill is the secret to that bakery-style texture.

Notes and substitutions

Use good-quality chocolate. The recipe calls for milk chocolate chips and 70% dark chocolate. The dark chocolate should be roughly chopped, not finely minced, so you get pockets of melted chocolate in every bite. If you prefer a less sweet cookie, you can use semi-sweet chips instead of milk chocolate.

The dough can be made ahead and stored in the refrigerator for up to 24 hours. This actually improves the flavor and texture. You can also freeze the scooped dough for up to 3 months; bake from frozen, adding a couple of minutes to the baking time. For the best results, use a large ice cream scoop to portion the dough evenly.

• unsalted butter: Salted butter: reduce the added salt in the recipe to 1/4 teaspoon, or omit if you prefer.
• dark brown sugar: Light brown sugar: use an equal amount; the cookies will be slightly less molasses-forward.
• milk chocolate chips: Semi-sweet chocolate chips: use an equal amount for a less sweet cookie.
• 70% dark chocolate: Bittersweet chocolate (60-70% cacao), chopped: use an equal amount.

Equipment

• Stand mixer with paddle attachment
• Large mixing bowl
• Whisk
• Rubber spatula
• Large ice cream scoop (4-ounce capacity)
• Baking sheets
• Parchment paper
• Wire rack