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Two-Chip Chocolate Chip Cookies

Thick and Gooey Two-Chip Chocolate Chip Cookies to Savor

Enjoy the thick and gooey Two-Chip Chocolate Chip Cookies that blend semi-sweet and milk chocolate for a delightful homemade treat.
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 26 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Cold Butter Adds richness and moisture. Use cold butter for a thicker dough.
  • ¾ cup Brown Sugar Provides moisture and a rich, caramel-like flavor.
  • ½ cup Granulated Sugar Adds sweetness and contributes to a crisp texture.
  • 2 large Cold Eggs Binds ingredients and adds moisture.
  • 2 ¾ cups All-Purpose Flour Provides structure to the cookies.
  • 1 tbsp Cornstarch Ensures cookies are soft and chewy.
  • ¾ tsp Baking Powder Provides leavening for a thick cookie.
  • ¾ tsp Baking Soda Assists in browning and gives cookies a tender texture.
  • ¾ tsp Salt Enhances flavor balance.
For the Chocolate Chips
  • 1 cup Semi-Sweet Chocolate Chips Adds classic chocolate flavor.
  • 1 cup Milk or White Chocolate Chips Provides sweetness and a creamy texture.
Optional Add-Ins
  • 1 cup Chopped Walnuts or Pecans Adds crunch and nuttiness.
  • ¼ tsp Espresso Powder Deepens chocolate flavor without adding coffee taste.

Equipment

  • mixing bowl
  • spatula
  • baking sheet
  • parchment paper
  • whisk
  • Refrigerator

Method
 

Dough Preparation
  1. Cream butter with brown sugar and granulated sugar in a large mixing bowl for 4–5 minutes until light and fluffy.
  2. Add cold eggs one at a time, mixing thoroughly after each.
Dry Ingredient Mixing
  1. Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
  2. Gradually add the dry mixture to the wet ingredients at low speed, mixing just until a thick dough forms.
Add Chocolate and Nuts
  1. Gently fold in chocolate chips and any optional add-ins into the cookie dough.
Forming Cookies
  1. Divide the dough into 8–10 balls, each weighing about 6 oz.
  2. Chill the dough balls in the refrigerator for 30–60 minutes.
Baking
  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Place 3–4 chilled dough balls on the sheet and bake for 9–11 minutes.
Cooling
  1. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Chill the dough for at least 30 minutes to keep cookies thick while baking. Use cold ingredients for the best results. Experiment with different add-ins for unique flavors.

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