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These bakery-style cookies are thick, gooey, and packed with both semi-sweet and milk chocolate chips for a deeply rich and satisfying treat.

Ingredients

Scale

  • 2 ¾ cups all-purpose flour

  • 1 tsp baking soda

  • 1 ½ tsp cornstarch

  • ¾ tsp salt

  • 1 cup unsalted butter, room temperature

  • 1 cup dark brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 egg yolk

  • 2 tsp vanilla extract

  • 1 cup semi-sweet chocolate chips

  • 1 cup milk chocolate chips

Instructions

  • In a large bowl, cream butter and both sugars until light and fluffy (2–3 minutes).

  • Add eggs and egg yolk one at a time, mixing well. Stir in vanilla.

  • In a separate bowl, whisk flour, baking soda, cornstarch, and salt. Gradually add to wet ingredients.

  • Fold in both types of chocolate chips.

  • Cover and refrigerate dough for at least 2 hours.

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  • Scoop 3-tablespoon-sized dough balls onto prepared sheets.

  • Bake for 11–13 minutes, until edges are golden and centers look slightly underbaked.

  • Let rest on sheet for 5–10 minutes, then transfer to wire rack.

Find it online: https://homeflavorsstudio.com/thick-and-gooey-two-chip-chocolate-chip-cookies/