Soft in the center, lightly crisp around the edges, and packed with both melted milk chocolate chips and rich chopped dark chocolate, these Bakery-Style Two Chocolate Chip Cookies are everything a thick, classic cookie should be. Using cold butter creates a soft, thick cookie with a tender crumb, while the mix of brown and white sugar gives you the perfect balance of chewiness and slight caramel flavor.
This recipe makes 7 large bakery-style cookies or 14 smaller cookies. The large cookies bake up thick, soft, and indulgent, while the smaller version is perfect when you want a slightly quicker, more snackable cookie.
What Are Two Chocolate Chip Cookies?
Two chocolate chip cookies are classic cookies made with two different types of chocolate. In this recipe, chopped dark chocolate gives deep, rich chocolate pools, while milk chocolate chips add sweetness and creamy melted pockets throughout the dough.
The cookie dough is made with cold butter instead of melted or softened butter. This creates a thicker dough that spreads less in the oven, which is exactly what gives these cookies their bakery-style look. Cornstarch also helps make the centers soft and tender, while baking soda and baking powder create just enough lift.
Important Note
Do not overmix the cold butter and sugars. Mix only until the butter and sugars come together into a rough, evenly combined mixture. Mixing for too long can warm the butter too much, which can cause the cookies to spread more in the oven.
The cookie dough needs a short chill before baking. Even 20 to 30 minutes in the fridge makes a noticeable difference and helps the cookies hold their thick bakery-style shape. Make sure you give the cookies enough room on the baking tray, as they will still spread slightly while baking.
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Hi, I’m Dia, the cook behind DelicateKitchen. I’m passionate about bringing bold, authentic flavors from the whole world into your home kitchen, with recipes that are as approachable as they are delicious. Whether you’re a seasoned cook or just getting started, you’ll always find something worth making here.
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Why You’ll Love This Recipe
Soft Bakery-Style Centers – Cornstarch and cold butter help create thick cookies with a tender, soft center.
Two Types of Chocolate – Dark chocolate adds depth while milk chocolate chips make the cookies sweet and extra gooey.
Quick to Make – No long resting time is required. A short chill is enough before baking.
Perfectly Thick Cookies – Cold butter and chilled dough prevent excessive spreading and give the cookies a chunky, bakery-style look.
Easy to Scale – Make 7 large cookies for a bakery-style treat or divide the dough into 14 smaller cookies for a larger batch.
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Serving Suggestion
Serve these cookies slightly warm, when the milk chocolate chips are soft and the chopped dark chocolate creates gooey pools. They are perfect with a glass of cold milk, a hot coffee, or a scoop of vanilla ice cream.
For an extra bakery-style look, press a few additional milk chocolate chips and pieces of chopped dark chocolate onto the dough balls just before baking. You can also add a tiny pinch of flaky sea salt to the tops straight after the cookies come out of the oven.
Pro Tips for the Perfect Cookies
Keep the Butter Cold – Cut the butter into small cubes and use it directly from the fridge. Cold butter is essential for thicker cookies.
Mix the Butter Briefly – Use a hand mixer only until the cold butter and sugars are evenly combined. Do not mix until fluffy.
Use a Silicone Spatula for the Flour – Once the dry ingredients go in, switch to a silicone spatula and fold the dough together gently.
Add Chocolate Before the Dough Is Fully Mixed – When you still see a few streaks of flour, add the chopped dark chocolate and milk chocolate chips, then fold until just combined.
Chill the Dough Balls – Chill the shaped cookie dough balls briefly before baking so they keep their rounded shape.
Bake Only Four Per Tray – For the large cookies, place only four dough balls on each tray, leaving plenty of space for spreading.
Do Not Overbake – The centers should still look soft when the cookies come out of the oven. They will continue setting as they cool on the tray.
Ingredient Notes
Cold Butter – Cold cubed butter helps control spread and gives the cookies a thick, soft bakery-style texture.
Brown Sugar – Adds moisture, chewiness, and a subtle caramel flavor.
White Sugar – Helps the cookie edges become lightly crisp and golden.
Egg – Adds structure and helps bind the dough together.
Flour – All-purpose flour gives the cookies their structure while keeping them soft.
Cornstarch – Creates an extra tender, soft center and helps the cookies stay thick.
Baking Soda and Baking Powder – Work together to give the cookies a gentle lift without making them cakey.
Dark Chocolate and Milk Chocolate – Use good-quality chocolate for the best melted pools and flavor. Chop the dark chocolate into uneven chunks for a more bakery-style result.
Ingredients
130 g cold butter, cut into cubes
1 medium egg
165 g all-purpose flour
30 g cornstarch
50 g brown sugar
40 g white sugar
3 g baking soda
2 g baking powder
1 tsp vanilla extract
Pinch of salt
50 g dark chocolate, roughly chopped
50 g milk chocolate chips
Instructions
Step 1: Mix the cold butter and sugars
Add the cold cubed butter, brown sugar, and white sugar to a mixing bowl. Use a hand mixer to mix just until the butter and sugars are evenly combined. Do not mix for too long and do not try to whip the mixture until fluffy.
Step 2: Add the egg and vanilla
Add the medium egg and vanilla extract. Mix again with the hand mixer just until fully combined.
Step 3: Add the dry ingredients
Add the flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch to a silicone spatula and gently fold the ingredients together.
Step 4: Fold in the chocolate
When there are still a few visible streaks of flour, add the chopped dark chocolate and milk chocolate chips. Continue folding gently until the dough is just combined. Do not overmix.
Step 5: Shape and chill the dough
For 7 large bakery-style cookies, divide the dough into 7 equal portions of approximately 83 g each. Roll each portion into a tall, rough dough ball rather than a smooth, flat ball.
For 14 smaller cookies, divide the dough into 14 equal portions of approximately 42 g each.
Place the dough balls on a tray or plate, cover them, and chill in the fridge for 20 to 30 minutes so they firm up and hold their shape.
Step 6: Preheat the oven
While the dough chills, preheat your oven to 180 °C. Line baking trays with parchment paper.
Step 7: Bake the cookies
For the large cookies, place only 4 dough balls on each baking tray. Bake at 180 °C for around 12 minutes, until the edges are lightly golden but the centers still look soft.
For the smaller cookies, bake at 180 °C for around 8 to 9 minutes.
Step 8: Cool and serve
Remove the cookies from the oven and leave them on the baking tray for 10 minutes. This allows the centers to finish setting while staying soft. Transfer to a wire rack or serve slightly warm.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store fully cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a small piece of bread in the container; the cookies will absorb some moisture from it. Keep the container tightly closed and away from direct heat.
You can also freeze the unbaked dough balls in a freezer-safe container for up to 2 months. Bake directly from frozen, adding around 1 to 2 minutes to the baking time if needed.
Warm one cookie in the microwave for around 10 to 15 seconds for a soft center and melted chocolate. You can also reheat cookies in a 160 °C oven for around 3 to 4 minutes. Let them sit for a minute before eating, as the chocolate can become very hot.
BAKERY STYLE CHOCOLATE CHIP COOKIES
Zutaten
Methode
- Add the cold cubed butter, brown sugar, and white sugar to a mixing bowl. Use a hand mixer to mix just until the butter and sugars are evenly combined. Do not mix for too long and do not try to whip the mixture until fluffy.
- Add the medium egg and vanilla extract. Mix again with the hand mixer just until fully combined.
- Add the flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch to a silicone spatula and gently fold the ingredients together.
- When there are still a few visible streaks of flour, add the chopped dark chocolate and milk chocolate chips. Continue folding gently until the dough is just combined. Do not overmix.
- For 7 large bakery-style cookies, divide the dough into 7 equal portions of approximately 83 g each. Roll each portion into a tall, rough dough ball rather than a smooth, flat ball.
- For 14 smaller cookies, divide the dough into 14 equal portions of approximately 42 g each.
- Place the dough balls on a tray or plate, cover them, and chill in the fridge for 20 to 30 minutes so they firm up and hold their shape.
- While the dough chills, preheat your oven to 180 °C. Line baking trays with parchment paper.
- For the large cookies, place only 4 dough balls on each baking tray. Bake at 180 °C for around 12 minutes, until the edges are lightly golden but the centers still look soft.
- For the smaller cookies, bake at 180 °C for around 8 to 9 minutes.
- Remove the cookies from the oven and leave them on the baking tray for 10 minutes. This allows the centers to finish setting while staying soft. Transfer to a wire rack or serve slightly warm.
