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Thick and Gooey Two-Chip Chocolate Chip Cookies

Indulge in these thick, gooey cookies loaded with both semi-sweet and milk chocolate chips, perfect for any cookie lover.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, and then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing on low until just combined.
  5. Gently fold in the semi-sweet and milk chocolate chips.
  6. Line a baking sheet with parchment paper. Using a cookie scoop, drop generous portions of dough onto the sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden brown.
  2. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a thicker cookie, chill the dough for 30 minutes before baking. Enjoy fresh or store in an airtight container.