Two-Chip Bakery Cookies with Crispy Edges and Gooey Centers 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 adds sweetness and creaminess, while the dark chocolate provides a rich, slightly bitter contrast.

If you only have one type, that's fine, but the mix makes these cookies truly special. You can also chop a high-quality chocolate bar into chunks for a more rustic look and varied sizes.

To get perfectly round cookies, use a large cookie scoop to portion the dough. If you don't have one, use two spoons to shape the dough into balls. For an extra touch, press a few extra chocolate chips onto the tops of the dough balls before baking.

This makes the cookies look more appealing and ensures chocolate in every bite. Chilling the dough balls for 30 minutes before baking can help prevent spreading and result in thicker cookies.

Variations

• Double Dark Chocolate: Replace the milk chocolate chips with additional dark chocolate chunks or use all dark chocolate. For an extra chocolate hit, add 1/4 cup of unsweetened cocoa powder to the flour mixture.
• Nutty Crunch: Fold in 1/2 cup of toasted chopped walnuts or pecans along with the chocolate. The nuts add a crunchy texture and nutty flavor that pairs well with the chocolate.
• Sea Salt Caramel: Press a soft caramel candy into the center of each dough ball before baking. The caramel will melt and create a gooey pocket. Sprinkle with extra flaky sea salt after baking.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter over the dough and swirl it in gently before adding the chocolate. Use 1/2 cup of creamy peanut butter for a rich, nutty flavor.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days.

Freezer

Freeze baked cookies in a freezer-safe container for up to 3 months. Freeze unbaked dough balls on a baking sheet, then transfer to a bag for up to 3 months.

Reheat

To reheat, warm cookies in a 350°F (175°C) oven for 3-5 minutes, or microwave for 10-15 seconds until the chocolate is melty.

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, you can freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature or warm in the microwave for a few seconds.

The cookie dough can be made ahead and refrigerated for up to 3 days. After mixing the dough, cover the bowl tightly with plastic wrap and store it in the refrigerator. When ready to bake, let the dough sit at room temperature for 15 minutes to soften slightly, then scoop and bake as directed.

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

Serving ideas

These cookies are best enjoyed warm, when the chocolate is still melted and gooey. Serve them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat. The contrast between the warm cookie and cold ice cream is irresistible. For a more elegant presentation, arrange the cookies on a platter and dust with a little powdered sugar.

For a fun twist, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich. Or crumble them over a bowl of vanilla yogurt for a quick dessert. These cookies are also great for sharing at parties, picnics, or bake sales. They stay fresh for several days, making them a perfect make-ahead treat for any occasion.

Frequently asked questions

Recipe card

Two-Chip Bakery Cookies with Crispy Edges and Gooey Centers

Prep 15 minCook 11 minTotal 26 minServes 24

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 3/4 cup granulated sugar
• 2 large cold eggs
• 2 tsp vanilla bean extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 cup milk chocolate chips
• 1 cup dark chocolate chunks
• flaky sea salt, for sprinkling, to taste

Instructions

1. In a large mixing bowl, beat the softened butter with the dark brown sugar and granulated sugar on medium speed until the mixture is fluffy and pale, about 2 to 3 minutes. Add the cold eggs one at a time, beating well after each addition, then mix in the vanilla bean extract. Scrape down the sides of the bowl as needed.
2. In a separate bowl, whisk together the all-purpose flour, baking soda, and cornstarch until evenly distributed. This ensures the leavening and thickener are well incorporated throughout the flour.
3. Add the dry ingredients to the butter mixture. Use a rubber spatula to fold them together gently, just until no streaks of flour remain. Do not overmix, as that can make the cookies tough.
4. Gently fold in the milk chocolate chips and dark chocolate chunks until they are evenly distributed throughout the dough. Be careful not to overwork the dough; you want the chocolate pieces to remain intact.
5. Using a large cookie scoop or a spoon, portion the dough into generous balls, about 3 tablespoons each. Place them onto baking sheets lined with parchment paper, spacing them at least 2 inches apart to allow for spreading.
6. Preheat the oven to 375°F (190°C). Bake the cookies for 11 minutes, or until the edges are golden brown and caramelized while the centers still look slightly underbaked. The cookies will continue to set as they cool on the baking sheet.
7. Immediately after removing the cookies from the oven, sprinkle each with a pinch of flaky sea salt. The salt enhances the sweetness and adds a delightful crunch.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For the gooiest texture, enjoy them while still warm.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

290

Protein

3 g

Carbohydrates

38 g

Fat

15 g

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