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Two-Chip Ultra Thick Chocolate Chip Cookies

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These ultra-thick bakery-style chocolate chip cookies have crisp edges, gooey centers, and loads of melted chocolate in every bite. High-temp baked for that perfect golden finish.

Ingredients

Scale

  • 1 cup (2 sticks) cold unsalted butter, cubed

  • ¾ cup light brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 egg yolk

  • 1 tbsp vanilla extract

  • 3 ¼ cups all-purpose flour

  • 1 tbsp cornstarch

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ¾ tsp salt

  • 2 cups semisweet + dark chocolate chips/chunks

Instructions

  • Cream cold butter and sugars until light and fluffy.

  • Add eggs, yolk, and vanilla. Mix until just combined.

  • Whisk dry ingredients separately and add gradually.

  • Fold in chocolate chips or chunks.

  • Scoop into 4 oz dough balls and chill for 1–24 hours.

  • Preheat oven to 400°F (205°C). Line baking sheets.

  • Bake 10–12 minutes until edges are golden and centers soft.

  • Cool on tray for 10 minutes, then transfer to rack.

Notes

  • For smaller cookies, use 2 oz dough balls and bake 8–9 minutes.

  • Chill dough for better structure and flavor.

  • Freeze dough balls and bake from frozen when needed.

Find it online: https://thefoodaunt.com/two-chip-ultra-thick-chocolate-chip-cookies/