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

Before you start

Before starting, make sure the butter is softened to room temperature but still cool to the touch. Measure all ingredients accurately: spoon the flour into the measuring cup and level it off, and pack the brown sugar firmly into the cup.

Line a baking sheet with parchment paper and have a large ice cream scoop ready. Chill the eggs in the refrigerator until cold, as called for in the recipe. Preheat the oven to 375°F (190°C) when you are ready to bake.

Instructions

Phase 1: Dough

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 until fully combined.
   Look for The mixture should look light, fluffy, and noticeably lighter in color.
   Tip Cold eggs help keep the dough from spreading too much in the oven.
2. 2Whisk the Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, baking soda, and cornstarch until evenly combined. This ensures the leavener and thickener are distributed throughout the flour.
   Look for The dry mixture should look uniform with no streaks of baking soda or cornstarch.
   Tip Whisking aerates the flour, which helps keep the cookies tender.
3. 3Combine Wet and Dry
   With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until no streaks of flour remain. Do not overmix. The dough will be thick and slightly sticky.
   Look for The dough should come together into a cohesive mass but still look slightly shaggy.
   Tip Stop mixing as soon as the flour disappears to avoid developing too much gluten.

The dough should be thick, slightly sticky, and studded with chocolate. It should hold together when pressed, and the color should be a uniform light tan. The butter and sugars should be fully creamed, with no visible streaks of butter. The dough should smell sweet and buttery. If the dough seems too soft, chill it for an additional 15 minutes before scooping.

Phase 2: Bake

4. 4Fold in the Chocolates
   Using a rubber spatula, gently fold the milk chocolate chips and the chopped dark chocolate into the dough until they are evenly distributed. Be careful not to overwork the dough.
   Look for Chocolate pieces should be scattered throughout the dough, with some visible on the surface.
   Tip Reserve a few chocolate pieces to press onto the tops of the cookies before baking for a bakery look.
5. 5Scoop 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. Cover the sheet with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. Chilling is essential for thick, gooey centers.
   Look for The dough mounds should be tall and rounded, not flat.
   Tip Chilling solidifies the butter, preventing excessive spreading in the oven.
6. 6Preheat and Prepare Baking Sheets
   When ready to bake, preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. Place the chilled dough mounds on the prepared sheets, spacing them at least 3 inches apart to allow for spreading.
   Look for The oven should be fully preheated before baking.
   Tip Bake one sheet at a time for even heat distribution.

The cookies should be puffed and golden at the edges, with centers that look slightly moist and soft. The aroma of caramelized butter and chocolate will fill the kitchen.

The edges should be deep golden brown, and the centers should be set but still soft to the touch. Do not wait for the centers to look fully cooked, as they will continue to set on the baking sheet.

Phase 3: Finish

7. 7Bake the Cookies
   Bake the cookies for 11 minutes, or until the edges are deep golden brown and the centers are just set but still look slightly moist. The centers will continue to set as they cool. Do not overbake.
   Look for Edges are caramelized and crisp; centers look puffed and slightly soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through baking for even browning.
8. 8Finish with Flaky Salt
   Remove the baking sheet from the oven and immediately sprinkle the hot cookies with flaky sea salt. The salt will stick to the molten chocolate and the crisp edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
   Look for The salt crystals glisten on the surface, and the chocolate looks molten.
   Tip Sprinkle the salt while the cookies are still warm so it adheres.

After sprinkling with flaky salt, the cookies should look glossy and inviting, with visible crystals of salt on the surface. The chocolate should be molten and shiny. The cookies should be slightly crisp at the edges but give gently when pressed. Let them cool on the baking sheet until they are firm enough to handle, then transfer to a wire rack to cool completely.

Common mistakes

One common mistake is overmixing the dough, which develops gluten and results in tough cookies. Mix just until the flour disappears. Another mistake is skipping the chill; without it, the cookies will spread too much and become thin and flat.

Also, be careful not to overbake. The centers should look slightly underdone when you pull them out of the oven; they will set as they cool. Finally, use a large scoop to ensure the cookies are the same size and bake evenly.

How to tell it’s done

The cookies are done when the edges are deep golden brown and the centers look just set but still slightly soft. The centers will continue to cook from residual heat as they cool. To check for doneness, gently press the edge of a cookie: it should be firm and crisp.

The center should feel slightly soft but not raw. If using an instant-read thermometer, the internal temperature of the center should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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