Two-Chip Bakery Cookies with Crispy Edges Tips, FAQ & printable recipe

Tips for success

For the best texture, use cold butter straight from the refrigerator. Cubing it into small pieces helps it incorporate evenly without warming up too quickly.

Beat the butter and sugars just until combined; you want a dense, thick mixture, not a light and fluffy one. This ensures the cookies bake up with a chewy center and crispy edges.

Chopping the chocolate bars by hand creates a variety of chunk sizes, which leads to pockets of melted chocolate and some pieces that stay whole.

If you use chocolate chips, the texture will be more uniform. Press a few extra chocolate chunks onto the tops of the dough mounds before baking to make the finished cookies look more appealing.

Variations

• Double Dark Chocolate: Replace the milk chocolate with an equal amount of dark chocolate, or use a mix of semi-sweet and bittersweet. Add 1/4 cup of unsweetened cocoa powder to the flour mixture for a more intense chocolate flavor.
• Nutty Crunch: Add 1/2 cup of toasted and chopped walnuts or pecans along with the chocolate. Toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then let them cool before folding into the dough.
• Sea Salt Caramel Swirl: After shaping the dough mounds, press a small indentation in the center and add a teaspoon of caramel sauce. Fold the dough over to enclose the caramel, then bake as directed. The caramel will create a gooey pocket in the center.
• Peanut Butter Swirl: Add 1/3 cup of creamy peanut butter to the butter-sugar mixture and beat until combined. Use only dark chocolate or milk chocolate, and reduce the flour by 2 tablespoons to compensate for the extra fat.

Storage and make-ahead

Fridge

Baked cookies can be stored in an airtight container at room temperature for up to 4 days.

Freezer

Freeze unbaked dough mounds on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months.

Reheat

To refresh baked cookies, place them on a baking sheet in a 300°F (150°C) oven for 3-5 minutes. This will re-crisp the edges and soften the centers.

Store the cookies in an airtight container at room temperature for up to 4 days. To maintain the crispy edges, place a sheet of parchment paper between layers.

If the cookies soften, reheat them in a 300°F (150°C) oven for 3 to 5 minutes to re-crisp the edges. Do not refrigerate the baked cookies, as this can make them dry.

The cookie dough can be made ahead and refrigerated for up to 3 days. Shape the dough into mounds, cover the baking sheet with plastic wrap, and chill.

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

Serving ideas

Serve the cookies warm for the best experience, when the chocolate is still molten and the edges are crisp. If they have cooled, reheat them in a toaster oven or microwave for a few seconds. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert.

These cookies are also delicious as an ice cream sandwich base. Let them cool completely, then sandwich your favorite ice cream between two cookies. The crispy edges provide a nice contrast to the creamy ice cream. They are perfect for parties, bake sales, or a simple weeknight treat.

Frequently asked questions

Recipe card

Two-Chip Bakery Cookies with Crispy Edges

Prep 15 minCook 11 minTotal 26 minServes 12

Ingredients

• 3/4 cup cold unsalted butter, cubed
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 cold large eggs
• 2 tsp vanilla bean extract
• 2 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 4 oz dark chocolate bar, rough-chopped
• 4 oz milk chocolate bar, rough-chopped
• Flaky sea salt, for sprinkling, to taste

Instructions

1. In a large mixing bowl, beat the cold cubed butter with the dark brown sugar and granulated sugar until the mixture is dense and combined, about 2 to 3 minutes. The butter should remain slightly chunky; do not overbeat. Add the cold eggs and vanilla bean extract, and beat until just incorporated. The mixture will look thick and creamy, not fluffy.
2. Sift the all-purpose flour, cornstarch, and baking soda into a separate bowl. Sifting aerates the flour and ensures even distribution of the cornstarch and baking soda. Whisk the dry ingredients together after sifting to combine thoroughly.
3. Add the dry ingredients to the butter-sugar mixture. Use a rubber spatula to fold them in gently, mixing only until no streaks of flour remain. The dough will be thick and slightly sticky. Do not overmix, as that can develop gluten and make the cookies tough.
4. Add the rough-chopped dark chocolate and milk chocolate to the dough. Fold with the spatula until the chocolate pieces are evenly distributed throughout the dough. The dough will be studded with chocolate chunks of varying sizes.
5. Line a baking sheet with parchment paper. Scoop the dough into tall, craggy mounds, about 3 tablespoons each. Do not flatten them. Space the mounds at least 2 inches apart to allow for spreading. For the best texture, chill the shaped cookies in the refrigerator for 30 minutes before baking, if time allows.
6. Preheat the oven to 380°F (193°C). Bake the cookies for 11 minutes, until the edges are caramelized and deep golden brown. The centers will look slightly underdone and puffed. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.
7. Immediately after removing the cookies from the oven, sprinkle each with flaky sea salt. The salt will stick to the warm surface and enhance the chocolate flavor. Let the cookies cool completely on the baking sheet for at least 10 minutes before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

42 g

Fat

16 g

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