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To make these thick and delightful cookies, you need: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 3/4 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 cup semi-sweet chocolate chips - 1 cup milk chocolate chips - 1/2 cup chopped walnuts (optional) - Flaky sea salt for topping These ingredients create a rich base for your cookies. The mix of semi-sweet and milk chocolate chips gives a great flavor contrast. You can enhance your cookies by adding: - 1/2 cup chopped walnuts - Extra chocolate chips for a richer taste - A dash of cinnamon for warmth These optional ingredients add texture and flavor. Feel free to mix and match based on what you love. If you lack some ingredients, here are some swaps: - Use light brown sugar instead of granulated sugar for a deeper flavor. - Swap unsalted butter with coconut oil for a dairy-free version. - Replace eggs with flaxseed or applesauce for a vegan option. These substitutions keep the cookies tasty. Just remember that each change can slightly alter the final texture. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 3/4 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 cup semi-sweet chocolate chips - 1 cup milk chocolate chips - 1/2 cup chopped walnuts (optional) - Flaky sea salt for topping First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier. Next, in a medium bowl, whisk together the flour, baking soda, and salt. Set this bowl aside for now. In a large mixing bowl, cream the softened butter with both sugars. Mix until it's light and fluffy, which should take about 2-3 minutes. This step adds air and helps cookies rise. Once mixed, add the eggs one at a time. Be sure to mix well after each egg. Then, stir in the vanilla extract. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. Over-mixing can make cookies tough, so be gentle! Now, fold in the semi-sweet and milk chocolate chips. If you want, add in the chopped walnuts for some crunch. Using a cookie scoop or a tablespoon, drop generous mounds of dough onto your prepared baking sheets. Make sure to leave space between each cookie. They will spread a little as they bake. Sprinkle a light pinch of flaky sea salt on top of each mound of cookie dough. This enhances the flavor and adds a nice finish. Bake the cookies for 12-15 minutes. The edges should turn lightly golden, but the centers should stay soft. After baking, remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes. This helps them set before moving. Carefully transfer the cookies to a wire rack to cool completely. For a fun touch, serve the cookies on a decorative plate. You can even drizzle melted chocolate on top for extra flair. Enjoy them warm with a glass of milk! To get that thick and chewy cookie, use softened butter. Cream it well with the sugars. This step adds air, which helps the cookie rise. Don’t skip the resting time; letting the dough chill for 30 minutes makes a huge difference. Cold dough also helps keep the cookies thick. One big mistake is over-mixing the dough. Mix just until combined; too much mixing can make cookies tough. Also, don’t skip the flaky sea salt on top. It adds a nice contrast to the sweet chocolate. Lastly, avoid pressing the cookies flat before baking. Let them keep their shape! Look at the edges first. They should be golden brown. The center might look soft, and that’s okay. Remember, cookies continue to cook on the baking sheet after you take them out. If they look too baked, they can turn dry. Trust your eyes and take them out a bit early if needed! Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and enhances the flavor. Use Quality Chocolate: Opt for high-quality chocolate chips for the best flavor. A mix of semi-sweet and milk chocolate creates a delicious contrast. Don’t Overbake: Keep an eye on your cookies while baking. They should be golden around the edges but still soft in the center to maintain a chewy texture. Experiment with Add-ins: Feel free to add in your favorite nuts, dried fruits, or even a sprinkle of espresso powder for an extra flavor boost. {{image_2}} You can make these cookies gluten-free easily. Substitute all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum, as it helps with texture. Follow the same steps in the recipe. Your cookies will still taste great! Want to mix it up? Try adding fun flavors! You can include: - 1/2 cup of shredded coconut - 1/2 cup of dried fruit like cranberries or cherries - 1 teaspoon of espresso powder for a coffee kick These add-ins will make your cookies unique and tasty. If you love chocolate, switch it up! Use different types of chocolate chips. You can try: - Dark chocolate chips for a richer taste - White chocolate chips for a sweeter treat - Even peanut butter chips for a fun twist Mix and match to create your perfect cookie! To keep your thick two chip chocolate chip cookies fresh, use an airtight container. Place a piece of wax paper between layers to prevent sticking. Store them at room temperature for up to five days. If you want them to last longer, consider freezing them. Freezing cookies is easy and a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour, or until firm. After that, transfer them to a freezer bag. They can stay in the freezer for up to three months. To enjoy your cookies warm again, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-10 minutes. This warms them up and brings back that fresh-baked taste. You can also use the microwave for a quick fix. Heat each cookie for about 10-15 seconds. Enjoy! Yes, you can use just one type of chocolate chip. If you prefer, use semi-sweet or milk chocolate. The flavor will change slightly but will still taste great. I love the mix of both chips for added texture and taste. But if you want a richer chocolate flavor, go with dark chocolate chips. To make cookies thick and chewy, use more flour and less baking soda. The right ratio of butter and sugar helps too. Chilling the dough before baking also helps keep them thick. When you scoop the dough, make big mounds. This keeps the cookies from spreading too much in the oven. To stop cookies from spreading too much, chill the dough for at least 30 minutes. Use a cookie scoop to keep the size even. Also, make sure your oven is at the right temperature. If it’s too hot, the cookies will spread fast. Lastly, don’t skip the parchment paper; it helps the cookies hold their shape. In this post, we covered key ingredients and how to bake cookies perfectly. I shared steps for preparation, baking, and cooling. I also listed tips to avoid common mistakes and achieve a great texture. You can even explore fun variations and storage tips. Remember, baking is all about practice. Keep experimenting with flavors and techniques. Enjoy the journey of making the best cookies your way!

Thick Two Chip Chocolate Chip Cookies

Deliciously thick cookies packed with semi-sweet and milk chocolate chips, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 0.5 cup chopped walnuts (optional)
  • to taste flaky sea salt for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  • Add in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
  • Gently fold in both the semi-sweet and milk chocolate chips, as well as the chopped walnuts if using.
  • Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheets, leaving space between each cookie.
  • Sprinkle a light pinch of flaky sea salt on top of each cookie dough mound.
  • Bake for 12-15 minutes, or until the edges are lightly golden while the centers are still soft.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve the cookies on a decorative plate and consider drizzling melted chocolate on top for added flair. Enjoy them warm with a glass of milk!
Keyword chocolate chip, cookies, dessert