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

Tips for success

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

The milk chocolate melts quickly, creating pools of sweetness, while the dark chocolate holds its shape and adds a bitter contrast. If you only have one type of chocolate, use a mix of chips and chopped bars for variety.

Do not skip the flaky sea salt. It is not just a garnish; it enhances the chocolate flavor and balances the sweetness.

Use a good-quality flaky salt like Maldon, and sprinkle it immediately after baking so it adheres to the surface. If you only have fine salt, use a light hand, as it is much more potent.

Variations

• Double Dark Chocolate: Replace the milk chocolate chips with an equal amount of dark chocolate chunks or chips. The cookies will be intensely chocolatey with a deep, bitter edge.
• Add Nuts: Fold in 1 cup of toasted pecans or walnuts along with the chocolate. The nuts add crunch and a savory note that balances the sweetness.
• Espresso Kick: Add 1 tablespoon of instant espresso powder to the dry ingredients. The coffee enhances the chocolate flavor without making the cookies taste like coffee.
• Sea Salt Caramel: Press a soft caramel candy into the center of each dough ball before baking. The caramel melts into a gooey pocket, and the flaky salt on top enhances the sweet-salty contrast.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.

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 to 2 minutes.

Reheat

Reheat baked cookies in a 350°F oven for 5 minutes or microwave for 10-15 seconds to restore gooey centers.

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container; the cookies will absorb the moisture.

For longer storage, freeze the baked cookies in a single layer in a zip-top bag for up to 3 months. Thaw at room temperature or reheat in a 300°F oven for 5 minutes.

The cookie dough can be made ahead and refrigerated for up to 24 hours. This actually improves the flavor and texture.

You can also freeze the scooped dough balls on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.

Serving ideas

Serve the cookies warm for the ultimate gooey center. If they have cooled, reheat them in a microwave for 10 to 15 seconds or in a 350°F oven for 5 minutes. They are delicious on their own, but a scoop of vanilla ice cream takes them over the top.

These giant cookies are perfect for sharing. Break them apart at the table and watch the chocolate stretch. They are also great for packaging as gifts or for bake sales. For a more elegant presentation, serve them on a platter with a dusting of powdered sugar and a few extra flakes of sea salt.

Frequently asked questions

Recipe card

Giant Bakery-Style Two-Chip Chocolate 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 tsp cornstarch
• 1 cup milk chocolate chips
• 1 cup rough chopped 70% dark chocolate
• flaky sea salt (such as Maldon), for sprinkling, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

7 g

Carbohydrates

68 g

Fat

36 g

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