Two-Chip Chocolate Chip Cookies That Are Bakery-Style and Soft
Thick bakery-style chocolate chip cookies with crisp edges, soft centers, and a blend of two chocolates.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 45 minutes
- Yield: 8 large cookies 1x
Ingredients
3 cups all-purpose flour
1 tsp cornstarch
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup cold unsalted butter, cubed
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1½ cups semi-sweet chocolate chips
1½ cups dark chocolate chunks
Instructions
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Whisk flour, cornstarch, baking powder, baking soda, and salt.
-
Mix cold butter with sugars until crumbly.
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Add eggs, mixing just until combined.
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Stir in dry ingredients until just blended.
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Fold in chocolate chips and chunks.
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Shape dough into tall mounds and chill 30 minutes.
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Bake at 400°F (205°C) until edges are set and tops lightly golden.
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Cool briefly before serving.
Notes
Dough portions can be frozen. Reheat baked cookies briefly for softer centers.