Gooey Two-Chip Chocolate Chip Cookies
Thick and gooey two-chip chocolate chip cookies that stay soft for days! Easy gluten-free recipe with simple swaps for the best bakery-style cookies at home.
You know that moment when you bite into a warm cookie and the chocolate chips are still melty and the center is perfectly gooey? That’s exactly what these thick and gooey two-chip chocolate chip cookies deliver every single time. I’ve been perfecting this recipe for years, and it’s become my go-to whenever someone needs a pick-me-up or when I’m craving something deeply comforting.
The secret to these giant chocolate chunk cookies isn’t complicated—it’s all about using cold butter and not overmixing your dough. When I first started making gluten-free dessert recipes, I was terrified they’d turn out flat and disappointing. But this recipe changed everything for me.
What makes these cook desserts so special is the combination of semi-sweet and dark chocolate chips (hence the “two-chip” name!). The contrast between the sweet, caramelized edges and that impossibly soft center makes them taste like they came from an upscale bakery. Well… they’re actually better because you can eat them straight from your own oven in your pajamas.
Table of Contents
Gooey Two-Chip Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Electric mixer
- Light-colored baking sheet
- Parchment paper
- Spatula
- Kitchen scale (optional)
Ingredients
- 1 cup Butter cold, cut into cubes
- 1 cup Brown Sugar packed
- ½ cup Sugar granulated
- 2 large Eggs
- 1 teaspoon Vanilla Extract optional
- 3 cups Gluten-Free Flour may use half cake flour and half all-purpose
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 2 cups Chocolate Chips 1 cup dark and 1 cup semi-sweet recommended
Instructions
- Preheat your oven to 410 degrees Fahrenheit. If your oven tends to run hot, reduce the temperature to 400 degrees instead. This higher temperature is key to getting those thick, bakery-style cookies with crispy edges and soft centers.
- In a large mixing bowl, cream together the cold butter cubes, brown sugar, and granulated sugar for 4 full minutes until the mixture looks light and fluffy. Don’t rush this step—it incorporates air that makes your cookies tender. Scrape down the sides of the bowl with a spatula to catch any hidden sugar pockets.
- Add your eggs and vanilla extract to the creamed butter mixture. Mix for 1 minute longer until everything is fully combined and the mixture looks smooth and slightly glossy.
- Gently fold in your gluten-free flour, cornstarch, baking soda, and salt. Mix just until you no longer see dry flour streaks—overmixing is the enemy of tender cookies! Fold in both types of chocolate chips until they’re evenly distributed throughout the dough.
- Separate your dough into large balls based on your preferred cookie size. For extra-large cookies, roll them into 6-ounce portions (you’ll get 8 massive cookies). For large cookies, use 5-ounce balls, or for medium cookies, portion out 3 to 4-ounce balls. Make sure to space them at least 3 inches apart on your baking sheet since they’ll spread as they bake.
- Line a light-colored baking sheet with parchment paper to prevent over-browning on the bottom. Place your cookie dough balls on the prepared sheet and bake for 9-12 minutes, or until the tops turn golden brown and the edges look set. The centers should still look slightly underdone—they’ll continue cooking as they cool.
- Let your cookies rest on the baking sheet for at least 10-15 minutes. This resting time allows them to set up properly without falling apart. Transfer to a wire rack if you can wait that long!
- Store your cooled cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 cup | Cold, cut into cubes |
| Brown Sugar | 1 cup | Packed |
| Sugar | 1/2 cup | Granulated white sugar |
| Large Eggs | 2 | Room temperature works best |
| Vanilla Extract | 1 teaspoon | Optional but recommended |
| Gluten-Free Flour | 3 cups | See substitution notes below |
| Cornstarch | 1 teaspoon | Helps create that chewy texture |
| Baking Soda | 3/4 teaspoon | For the perfect rise |
| Salt | 3/4 teaspoon | Balances sweetness |
| Chocolate Chips | 2 cups | 1 cup dark + 1 cup semi-sweet recommended |
Instructions
Step 1: Preheat your oven to 410 degrees Fahrenheit. If your oven tends to run hot (mine does!), reduce the temperature to 400 degrees instead. This higher temperature is key to getting those thick, bakery-style thick and gooey two-chip chocolate chip cookies with crispy edges and soft centers.
Step 2: In a large mixing bowl, cream together the cold butter cubes, brown sugar, and granulated sugar for 4 full minutes until the mixture looks light and fluffy. Don’t rush this step—it incorporates air that makes your cookies tender. Scrape down the sides of the bowl with a spatula to catch any hidden sugar pockets.
Step 3: Add your eggs and vanilla extract to the creamed butter mixture. Mix for 1 minute longer until everything is fully combined and the mixture looks smooth and slightly glossy.
Step 4: Gently fold in your gluten-free flour, cornstarch, baking soda, and salt. Mix just until you no longer see dry flour streaks—overmixing is the enemy of tender cookies! Fold in both types of chocolate chips until they’re evenly distributed throughout the dough.
Step 5: Separate your dough into large balls based on your preferred cookie size. For extra-large giant chocolate chunk cookies, roll them into 6-ounce portions (you’ll get 8 massive cookies). For large cookies, use 5-ounce balls, or for medium cookies, portion out 3 to 4-ounce balls. Make sure to space them at least 3 inches apart on your baking sheet since they’ll spread as they bake.
Step 6: Line a light-colored baking sheet with parchment paper to prevent over-browning on the bottom. Place your cookie dough balls on the prepared sheet and bake for 9-12 minutes, or until the tops turn golden brown and the edges look set. The centers should still look slightly underdone—they’ll continue cooking as they cool.
Step 7: This is the hardest part—let your thick and gooey two-chip chocolate chip cookies rest on the baking sheet for at least 10-15 minutes. I know they smell amazing, but this resting time allows them to set up properly without falling apart. Transfer to a wire rack if you can wait that long!
Step 8: Store your cooled cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, though they rarely last that long in my house!
Substitutions
Gluten-Free Flour Options: You can use any quality gluten-free all-purpose flour blend with xanthan gum already included. I’ve had excellent results using half gluten-free cake flour and half all-purpose gluten-free flour for an even lighter texture. Brands like Bob’s Red Mill, King Arthur, or Cup4Cup work beautifully in this dessert recipes pastry.
Butter Alternatives: If you’re dairy-free, swap the butter with cold vegan butter sticks (not margarine—you need that fat content!). The cold temperature is crucial for creating those thick, chewy centers, so don’t skip chilling your dairy-free butter before using it.
Sugar Swaps: You can replace the granulated sugar with coconut sugar for a deeper caramel flavor in your cook desserts. Just know that your cookies will be slightly darker in color and have a more molasses-like taste.
Egg Substitutes: For egg-free giant chocolate chunk cookies, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes). They won’t be quite as fluffy, but they’ll still be deliciously gooey!
Chocolate Choices: Feel free to mix up your chocolate combinations! Try milk chocolate with white chocolate chips, all dark chocolate for a sophisticated treat, or even add some peanut butter chips for extra indulgence.
Troubleshooting
Cookies Spreading Too Flat: This usually means your butter was too warm or your dough wasn’t chilled enough. Pop your portioned dough balls in the fridge for 15-30 minutes before baking, and make sure you’re using cold butter cubed straight from the fridge.
Cookies Too Cakey: You may have overmixed your dough or used too much flour. When working with gluten-free flour, spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack in extra flour.
Burnt Bottoms: Dark baking sheets absorb more heat and can cause over-browning. Switch to light-colored aluminum baking sheets, or place a second baking sheet underneath your cookies as an insulator.
Centers Too Raw: If your thick and gooey two-chip chocolate chip cookies are still too soft in the middle after cooling, try baking them for an additional 1-2 minutes next time. Oven temperatures vary wildly, so you might need to adjust based on your specific oven.
Storage and Meal Prep
Store your cooled cookies in an airtight container with a slice of bread (weird trick, but it keeps them soft!) at room temperature for up to 5 days. They’ll maintain that perfect chewy texture thanks to the brown sugar and cornstarch combo.
For longer storage, freeze your baked cookies in a freezer-safe container with parchment paper between layers for up to 3 months. You can also freeze the dough balls on a baking sheet, then transfer them to a freezer bag—just add 1-2 extra minutes to the baking time when cooking from frozen. This is perfect for those moments when you need fresh cookies fast!
Serving Suggestions
Man, oh man, these dessert recipes pastry beauties are incredible served slightly warm with a cold glass of milk or your favorite dairy-free alternative. The contrast between the warm, gooey cookie and cold beverage is absolutely heavenly.
Try sandwiching a scoop of vanilla ice cream between two cookies for the ultimate ice cream sandwich experience. They’re also wonderful crumbled over yogurt parfaits for breakfast (I won’t judge!), or served alongside coffee for an afternoon treat. For special occasions like Christmas or birthday parties, these giant chocolate chunk cookies make a stunning presentation when arranged on a pretty platter.
Variations
Dairy-Free Version: Swap butter with vegan butter sticks and use dairy-free chocolate chips—these work perfectly for anyone avoiding dairy while still delivering that thick, gooey texture everyone loves. Check out my easy dairy-free dessert ideas for more inspiration!
Kid-Friendly Mini Cookies: Roll your dough into 1-ounce balls and bake for just 7-9 minutes for perfect lunch-box sized cook desserts. Kids love the smaller portion sizes, and they’re easier for little hands to manage.
Triple Chocolate Extravaganza: Add 1/4 cup cocoa powder to your dry ingredients and use all dark chocolate chips for intensely chocolate-y cookies that rival any fancy bakery. Just divine!
Nutty Twist: Fold in 1 cup of chopped toasted pecans or walnuts along with your chocolate chips for added crunch and richness. The nuts complement the chocolate beautifully and add healthy fats according to authoritative nutrition research.
Sea Salt Finish: Sprinkle flaky sea salt on top of your cookies right when they come out of the oven—the sweet-salty combination takes these thick and gooey two-chip chocolate chip cookies to another level entirely!
Thick and Gooey Two-Chip Chocolate Chip Cookies FAQs
Can I make these cookies without cornstarch?
Yes, you can substitute the cornstarch with an equal amount of gluten-free flour blend. The cornstarch helps create that signature chewy texture, but your cookies will still taste delicious without it—just slightly less tender.
How do I know when my cookies are done baking?
Look for golden brown edges and slightly underdone-looking centers. They’ll continue baking on the hot pan after you remove them from the oven. If the centers look completely cooked through in the oven, they’ll be overdone after cooling.
What’s the best way to keep these cookies soft?
Store them in an airtight container with a slice of bread or a tortilla. The cookies will absorb moisture from the bread, staying soft and chewy for days. Replace the bread slice every couple of days for best results.
Why do my thick and gooey two-chip chocolate chip cookies need such high heat?
The high initial temperature (410°F) creates steam quickly, which helps the cookies puff up while keeping the centers soft and gooey. Lower temperatures would result in flatter, crispier cookies instead of that bakery-style thick texture we’re after.
Can I use regular all-purpose flour instead of gluten-free?
Absolutely! If you’re not gluten-free, standard all-purpose flour works perfectly using the same measurements. You might even use half cake flour and half all-purpose for extra tender results, just as suggested in the recipe notes.
Best way to portion cookie dough evenly?
Use a kitchen scale for consistent results—it’s the secret professional bakers use! Weighing your dough balls ensures every cookie bakes evenly and looks uniform, which is especially important when making these giant chocolate chunk cookies.
Final Tips
These thick and gooey two-chip chocolate chip cookies have become my signature recipe, and I’m constantly getting requests to bring them to gatherings. The combination of crispy edges and that impossibly soft, gooey center makes them utterly addictive.
Don’t be afraid to experiment with different chocolate combinations or add-ins. The base recipe is incredibly forgiving and welcomes creativity. I’ve added everything from crushed pretzels to espresso powder with fantastic results!
If you loved this recipe, you’ll definitely want to check out my complete gluten-free cookie collection for more baking inspiration. And for special occasions, my gluten-free lemon blueberry cake pairs beautifully with these cookies on a dessert table!
Remember, the key to perfect cook desserts is using cold butter, not overmixing, and having patience during that cooling time. Your kitchen will smell absolutely incredible, and that first warm, gooey bite will be worth every second of waiting. Happy baking, friend!
