Name: Two-Chip Chocolate Chip Cookies with Gooey Centers
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 30 min
Ingredients: 1 cup cold unsalted butter, cubed; ¾ cup brown sugar; ½ cup granulated sugar; 2 large eggs + 1 egg yolk; 1½ tsp vanilla extract; 2 cups all-purpose flour; 1 cup bread flour; 1 tsp baking soda; ½ tsp baking powder; ¾ tsp salt; 2 cups semi-sweet chocolate chips or chunks

Two-Chip Chocolate Chip Cookies with Gooey Centers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thick, chewy chocolate chip cookies with crisp edges and gooey, soft centers — just like the ones from your favorite bakery.

Author: Maya Lawson
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 30 minutes
Yield: 12–14 large cookies 1x

Ingredients

Scale

1 cup cold unsalted butter, cubed
¾ cup brown sugar
½ cup granulated sugar
2 large eggs + 1 egg yolk
1½ tsp vanilla extract
2 cups all-purpose flour
1 cup bread flour
1 tsp baking soda
½ tsp baking powder
¾ tsp salt
2 cups semi-sweet chocolate chips or chunks

Cook Mode Prevent your screen from going dark

Instructions

Beat cold butter with sugars until light and fluffy, about 3–4 minutes.
Add eggs and vanilla. Mix until just combined.
Whisk flours, baking soda, baking powder, and salt. Gradually add to wet ingredients.
Fold in chocolate. Scoop large dough mounds (¼–⅓ cup size).
Chill at least 2 hours or overnight.
Preheat oven to 375°F (190°C). Bake cookies 11–14 minutes until edges are golden.
Cool on pan 10 minutes before transferring.

Notes

Use chopped chocolate for meltier centers.
Add sea salt flakes on top for contrast.
Freeze dough for future batches.

Find it online: https://foodemily.com/two-chip-chocolate-chip-cookies-with-gooey-centers/