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Thick and Gooey Two-Chip Chocolate Chip Cookies

Indulge in these chewy and rich chocolate chip cookies that are easy to make and deliver maximum flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 1 cup brown sugar, packed Use dark or light brown sugar as preferred.
  • 1 cup granulated sugar
  • 2 large eggs At room temperature for better mixing.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option.
  • 1 teaspoon baking soda
  • ½ teaspoon salt Adjust based on preference.
Chocolate Chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, stirring just until combined.
  5. Fold in the semi-sweet and milk chocolate chips with a spatula.
Baking
  1. Scoop large spoonfuls of dough onto your prepared cookie sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are golden, but the centers are still soft.
  3. Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Chill your dough for at least 30 minutes before baking for even thicker cookies. Serve warm or with a scoop of vanilla ice cream.