The Ultimate Cookie Dream
Ever bitten into a cookie so chewy and rich that it feels like a warm hug? Thick and Gooey Two-Chip Chocolate Chip Cookies are just that — the perfect indulgence to satisfy any sweet tooth. This recipe ditches the fuss and offers gooey goodness in every bite. You’re about to fall in love with a dessert that takes minimal effort but returns maximum flavor. Seriously, once you try these, you’ll want to make them every week!
Why Make This Recipe
Why should you whip up a batch of these cookies? Here are a couple of sweet reasons:
- Easy cleanup: What’s better than cookies that require just one bowl? Less time scrubbing means more time enjoying your tasty treats!
- Family-friendly: Everyone, from kids to adults, can’t resist a classic chocolate chip cookie. Bonus: Baking together creates memories!
So, roll up your sleeves and let’s get baking. Your kitchen is about to smell like heaven!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
Directions
Follow these simple steps to cookie paradise:
- Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, stirring just until combined.
- Fold in the semi-sweet and milk chocolate chips with a spatula.
- Scoop large spoonfuls of dough onto your prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden, but the centers are still soft (trust me, this is where the gooey magic happens).
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
How to Make Thick and Gooey Two-Chip Chocolate Chip Cookies (Overview)
Making these cookies is a breeze! Start by creaming your butter and sugars. Don’t forget to beat in those eggs carefully — it really helps the cookies rise beautifully. Gradually mix in your dry ingredients, and finally, bring on the chocolate! Here’s a pro tip: use a cookie scoop for even-sized cookies. Trust me, they’ll bake more uniformly, creating that perfect texture everyone loves!
How to Serve Thick and Gooey Two-Chip Chocolate Chip Cookies
Serve these cookies warm, and watch as their chocolate chips ooze enticingly. Imagine that perfect golden-brown exterior and the soft, chewy center. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an elevated dessert experience. The aroma alone will have everyone rushing to the kitchen like kids on Christmas morning!
How to Store Thick and Gooey Two-Chip Chocolate Chip Cookies
These cookies are good for about a week at room temperature — but let’s be real; they probably won’t last that long! You can also keep them in the fridge for longer freshness or even freeze them for up to three months! Just pop them in the microwave for a quick reheat; they’ll taste freshly baked in no time.
Tips to Make Thick and Gooey Two-Chip Chocolate Chip Cookies
Want to take your cookies to the next level? Check out these insider tips:
- Chill your dough for at least 30 minutes before baking for even thicker cookies.
- Swap out half of the all-purpose flour for whole wheat flour for a health twist (but shhh, don’t tell the kids!).
- Try adding nuts if you’re feeling adventurous for added crunch.
Variation
Feeling adventurous? Here are some easy variations to spice things up:
- Go Nutty: Add some chopped walnuts or pecans to the mix.
- Choco-Mint Lovers Unite: Toss in some mint chocolate chips for a fresh twist.
- Make it Vegan: Use vegan butter and flaxseed meal as an egg substitute for a plant-based version!
FAQs
Can I use all brown sugar?
Absolutely! Using all brown sugar will make the cookies extra chewy.
How do I make these cookies ahead of time?
You can prepare the dough a day in advance and refrigerate it. Just scoop and bake when you’re ready!
What if my dough is too sticky?
If your dough is too sticky to work with, just sprinkle in a bit more flour until it reaches a manageable consistency.
Time to fill your cookie jar with these irresistible Thick and Gooey Two-Chip Chocolate Chip Cookies! Trust me, your taste buds will thank you.
📌 Pin this recipe for your next cozy dinner night!
Thick and Gooey Two-Chip Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, stirring just until combined.
- Fold in the semi-sweet and milk chocolate chips with a spatula.
- Scoop large spoonfuls of dough onto your prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden, but the centers are still soft.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.