Step-by-Step Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This step is crucial for thick, chewy cookies!
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Scoop generous mounds of dough (about 2-3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey. Do not overbake!
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Full Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chunks or chopped chocolate bar
Shopping List
- Dairy & Eggs: 1 cup (2 sticks) unsalted butter, 2 large eggs
- Pantry: 3/4 cup granulated sugar, 1 1/4 cups packed light brown sugar, 2 teaspoons vanilla extract, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups semi-sweet chocolate chips, 1 cup milk chocolate chunks or chopped chocolate bar
Equipment Needed
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Ice cream scoop (2-3 tablespoon size)
Variations & Serving Ideas
These indulgent two-chip chocolate chip cookies are truly a treat on their own, especially when served warm, allowing the chocolate to remain perfectly molten. For the ultimate dessert experience, pair them with a generous scoop of creamy vanilla bean ice cream, creating a delightful hot-and-cold sensation, or simply enjoy with a tall, frosty glass of milk. When it comes to presentation, arrange these golden beauties on a rustic wooden platter or a charming ceramic plate to showcase their bakery-style appeal. They’re ideal for holiday gatherings, potlucks, or as a comforting after-school snack. To keep them fresh, store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer enjoyment, baked cookies freeze exceptionally well for up to two months. Simply thaw at room temperature or, for that ‘fresh from the oven’ warmth, pop them into a preheated 300°F (150°C) oven for 5-7 minutes.
We absolutely adore these cafe-style chocolate chip cookies in our kitchen, and we’re confident they’ll become a beloved staple in yours too. There’s something truly special about the aroma of freshly baked cookies filling your home. Give this recipe a try, and prepare to be amazed by the incredible texture and flavor. We’d love to hear about your baking triumphs in the comments below! Happy baking, and enjoy every last gooey bite! #CookDesserts #GiantChocolateChunkCookies #DessertRecipesPastry #SimpleIdeasForDinner #CookiesToBringToAParty #EasyFoodToBake #CafeChocolateChipCookies #3Cookies #TwoChipChocolateChipCookies