These thick, chewy chocolate chip cookies feature both milk and semi-sweet chocolate chips for a deliciously rich flavor and gooey center — just like your favorite bakery.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
2 ¾ cups all-purpose flour
-
1 tsp baking soda
-
1 ½ tsp cornstarch
-
¾ tsp salt
-
1 cup unsalted butter, softened
-
1 cup packed dark brown sugar
-
½ cup granulated sugar
-
2 large eggs
-
1 extra egg yolk
-
2 tsp vanilla extract
-
1 cup semi-sweet chocolate chips
-
1 cup milk chocolate chips
Instructions
-
Cream butter and sugars until light and fluffy.
-
Beat in eggs one at a time, then add the extra yolk and vanilla.
-
In a separate bowl, mix flour, baking soda, cornstarch, and salt.
-
Gradually add dry ingredients to wet mixture, stirring until combined.
-
Fold in both types of chocolate chips.
-
Cover and chill dough for at least 2 hours.
-
Preheat oven to 350°F (175°C) and line baking trays.
-
Scoop large dough balls and space evenly.
-
Bake 11–13 minutes, until edges are golden and centers are soft.
-
Let cookies rest on tray before transferring to a rack