Gooey Two-Chip Chocolate Chip Cookies Recipe that gives you soft centers, chewy edges, and melty pools of chocolate? I’ve got you. I baked batch after batch to nail that bakery-style texture at home, and this one hits every craving. You’ll taste deep caramel notes, two kinds of chocolate, and a pinch of salt that makes each bite sing.
I love this formula because it gives you consistent results, even on a weeknight. You don’t need a mixer, and you don’t need fancy pantry acrobatics. You just need solid technique, room-temperature ingredients, and a timer you actually trust.
I use both dark chocolate chunks and semi-sweet chips, so you get pockets of melty chocolate and classic chip-to-dough balance. The dough rests for 20–30 minutes, which hydrates the flour and boosts chew without a full overnight chill. I brown part of the butter, so the cookies bake up with rich, toffee flavor and a gooey middle.
Substitutions & Variations
- Two-chip options: Use a 50/50 mix of dark chocolate chunks and semi-sweet chips, or swap in milk chocolate for extra sweetness.
- Brown butter boost: Use all melted butter if you want speed, but keep in mind you’ll lose some toasty flavor.
- Sweetness tweaks: Use 100% dark chocolate if you prefer less sweetness. Add 1–2 tablespoons more brown sugar if you want a richer caramel note.
- Nutty crunch: Fold in 1 cup toasted pecans or walnuts for texture.
- Espresso hint: Add 1/2 teaspoon instant espresso powder to enhance chocolate flavor without tasting like coffee.
- Gluten-free path: Use a 1:1 gluten-free flour blend that includes xanthan gum. Chill the dough 45–60 minutes for best structure.
Ingredients You’ll Need
- 1/2 cup (113 g) unsalted butter, divided: 6 tablespoons to brown, 2 tablespoons softened
- 1 cup (200 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon instant espresso powder (optional but recommended)
- 3/4 cup (130 g) dark chocolate chunks
- 3/4 cup (130 g) semi-sweet chocolate chips
- Flaky sea salt, for finishing
H3: Yield and Timing
- Yield: 16 large cookies or 24 medium cookies
- Active time: 25 minutes
- Rest time: 20–30 minutes
- Bake time: 9–11 minutes per tray
How to Make Gooey Two-Chip Chocolate Chip Cookies
- Brown the butter.
- Melt 6 tablespoons butter in a light-colored saucepan over medium heat.
- Stir until the milk solids turn amber and smell nutty, 5–7 minutes.
- Pour the brown butter into a mixing bowl, then add the remaining 2 tablespoons softened butter and stir to melt. Cool 5 minutes.
- Whisk the sugars and eggs.
- Add brown sugar and granulated sugar to the warm butter and whisk until glossy.
- Whisk in the egg, egg yolk, and vanilla until the mixture looks thick and ribbony.
- Mix the dry ingredients.
- In a separate bowl, whisk flour, baking soda, fine sea salt, and espresso powder.
- Add the dry mix to the wet ingredients and fold until a few flour streaks remain.
- Fold in the chocolate.
- Stir in dark chocolate chunks and semi-sweet chips until just combined.
- Cover the bowl and rest the dough for 20–30 minutes to hydrate and thicken.
- Scoop and bake.
- Preheat the oven to 350°F (175°C) and line two sheet pans with parchment.
- Scoop 2-tablespoon mounds for medium cookies or 3-tablespoon mounds for bakery-style size.
- Space the scoops 2–3 inches apart and bake one tray at a time for 9–11 minutes, until edges set and centers look glossy and puffed.
- Finish and cool.
- Tap the pan once on the rack to settle the centers.
- Sprinkle flaky salt while the cookies look hot and shiny.
- Let the cookies sit on the pan for 5–7 minutes, then move them to a rack to finish cooling.
H3: Size and Texture Control
- For thicker cookies: Chill scooped dough 30 minutes, then bake.
- For crinkly edges: Bang the pan at minute 8, then again right after baking.
- For extra goo: Press a few chocolate chunks on top before baking.
Expert Baking Tips
- I keep one pan in the fridge while the other bakes, so the dough holds its shape. That move keeps the centers gooey and the edges defined. I also weigh the flour because one extra spoonful can turn a gooey cookie cakey.
- I rotate the pan at the 7-minute mark for even browning. I track the shine on the center rather than the clock because ovens run hot or cool. I slide the parchment right onto the counter for a quick cool that locks in chew.
- I stash a small jar of espresso powder just for chocolate bakes. It deepens flavor without adding coffee vibes. I also keep two sizes of chips or chunks for layers of melt.
Mistakes to Avoid
Don’t rush the butter. If you under-brown it, you miss that nutty depth; if you burn it, you taste bitterness. Watch for amber color and a toasty aroma, then pull it.
Don’t over-measure flour. If you scoop straight from the bag, you compact it and dry out the dough. Spoon and level the flour or weigh it for accuracy.
Don’t overbake. You want set edges and shiny, soft centers when you pull the pan. The cookies finish on the sheet from carryover heat.
Don’t skip the rest. Give the dough 20–30 minutes to thicken, or it spreads too much. That quick pause pays off in texture and height.
Serving Ideas for Gooey Two-Chip Chocolate Chip Cookies
- Pair warm cookies with vanilla bean ice cream and a drizzle of warm fudge.
- Make ice cream sandwiches with slightly underbaked cookies for maximum goo.
- Stack a few cookies and add a spoon of whipped cream and strawberries for a quick dessert plate.
- Serve with cold milk or a strong cold brew to cut the sweetness.
Make-Ahead and Storage Tips
These gooey two-chip chocolate chip cookies hold their texture for days, so I treat them as a bake-once, snack-all-week situation.
Make-Ahead: Scoop the dough and freeze the mounds on a sheet pan until firm, then store them in a freezer zip-top bag for up to 3 months. Bake from frozen at 350°F and add 1–2 minutes to the time. You can also mix the dough up to 48 hours ahead and keep it covered in the fridge.
To Refrigerate: Store cooled cookies in an airtight container at room temperature for 3–4 days, or in the fridge for up to 1 week if you want extra chew.
Freezing: Freeze baked cookies in a freezer-safe bag for up to 3 months. Press out extra air to prevent freezer funk.
To Reheat: Warm a cookie in a 300°F oven or air fryer for 3–4 minutes, or microwave for 10–12 seconds until the chocolate softens and the center feels gooey again.
Gooey Two-Chip Chocolate Chip Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Fold in semi-sweet and white chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden and centers look slightly underbaked for gooeyness.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.