Step-by-Step Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips and milk chocolate chunks until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This step is crucial for thick, chewy cookies!
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Scoop generous mounds of dough (about 2-3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft and gooey. Do not overbake!
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Full Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chunks or chopped chocolate bar
Shopping List
- Dairy & Eggs: 1 cup (2 sticks) unsalted butter, 2 large eggs
- Pantry: 3/4 cup granulated sugar, 1 1/4 cups packed light brown sugar, 2 teaspoons vanilla extract, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups semi-sweet chocolate chips, 1 cup milk chocolate chunks or chopped chocolate bar
Equipment Needed
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Ice cream scoop (2-3 tablespoon size)
Variations & Serving Ideas
These decadent Giant Two-Chip Chocolate Chunk Cookies are truly a treat on their own, especially when served warm from the oven. For an extra special indulgence, pair them with a scoop of creamy vanilla bean ice cream, allowing the warm cookie to slightly melt the ice cream for a delightful contrast. A tall, frosty glass of milk is always a classic companion! To present them beautifully, arrange the cookies on a rustic wooden board, a charming cake stand, or stack them artfully on a plate. They’re perfect for dessert, an afternoon pick-me-up, or to share at any gathering. Leftovers can be stored in an airtight container at room temperature for up to 3-4 days, maintaining their wonderful texture. For longer enjoyment, baked cookies freeze beautifully for up to two months; simply thaw at room temperature or warm gently in the oven for that ‘just baked’ experience.
We truly hope these Easy Homemade Giant Two-Chip Chocolate Chunk Cookies bring warmth and happiness to your home kitchen. There’s nothing quite as comforting as the smell and taste of fresh-baked cookies! We’d absolutely love to hear how they turn out for you. Please share your thoughts, tips, or any fun variations you try in the comments below. Happy baking from our kitchen to yours! #CookDesserts #GiantChocolateChunkCookies #DessertRecipesPastry #SimpleIdeasForDinner #CookiesToBringToAParty #EasyFoodToBake #CafeChocolateChipCookies #3Cookies #TwoChipChocolateChipCookies
