These bakery style double chocolate chip cookies are fudgy, gooey, gigantic and just about everything you could ever want in a cookie. Especially if you’re a true chocolate lover like me.
The cookies are made with both cocoa powder and melted dark chocolate in the batter, then they’re filled with chocolate chips for a triple dose of chocolate. 
Now – it’s no secret that I love double chocolate cookies:
- Soft-Batch Double Chocolate Cookies
- Dark Chocolate Peanut Butter Cookies
- Double Chocolate Cookies for One
- Double Chocolate Peppermint Cookies
I’ve made them all. Multiple times. Often on a Friday night at 10 pm.
But I wanted to make a double chocolate chip cookie recipe like those giant cookies you see in bakery windows and coffee shops. Because sometimes change is a good thing. And sometimes you can improve on perfection.
So today I’m sharing these bakery style double chocolate chip cookies. They’re similar to my soft-batch double chocolate cookies or Hershey’s double chocolate cookies. But there’s a few key differences that make these cookies just like the ones from your favorite bakery.
They’re soft, thick, chewy & slightly gooey on the inside. But they have these delicious, slightly crispy edges that make for the perfect cookie texture.
Then they’re filled with so much chocolate-y goodness. We get the chocolate flavor by using both melted chocolate & cocoa powder in the batter. I found this created the perfect chocolate taste that’s both rich & fudgy without being too strong. I recommend using 50%-60% melted dark chocolate – but you could use 70% if you prefer an extra rich flavor, or even semi-sweet if you’d rather a little sweeter.
Then you could make these double chocolate chunk cookies by using chocolate chunks or make double chocolate chip cookies with white chocolate chips. Either is delicious (clearly I’ve done both).
Finally, to ensure your cookies stay thick & chewy, we need to chill the dough. This is key for bakery style double chocolate chip cookies. After we’re done making the dough, form it into balls about 1/4 cup of batter each (we’re going BIG here), then the dough gets chilled in the fridge.
At this point, you can either freeze the dough balls so you have a freezer full of double chocolate chip cookies in case of emergency or you can bake the cookies right away. I like to freeze the dough because I can’t be trusted with a full batch of warm, out of the oven cookies….
But hey – maybe you have more self control??
Bakery Style Double Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , softened to room temperature
- 2 oz dark chocolate , melted (50%-70% cocoa solids)
- 2/3 cup brown sugar , packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup chocolate chips , I used dark
Instructions
- In a medium bowl whisk together the flour, cocoa powder, baking soda & salt.
- In a separate bowl beat together the butter, melted chocolate, brown sugar & white sugar. Once combined, beat in the egg & vanilla extract.
- Turn off the mixer and stir in about 1/2 of the flour mixture, the beat in the second half with your electric mixer.
- Turn off the mixer and fold in the chocolate chips.
- Form the dough into balls about 1/4 cup of batter each.* I got 9 total. Place on a plate, cover with clingfilm and chill for at least 2 hours.
- Once ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 3 inches apart on the sheets, and bake for 12-14 minutes, or until the tops look just set.
Notes
Nutrition
Thanks, Fiona, for an AMAZING recipe. I LOVE IT! And the best part is that you can freeze and bake when needed. One mean and wicked cookie!
These are delicious! I added a tsp of instant espresso- they’re perfection! Thank you!
Hey fiona! I really love seing your recipe , what a lovely piece! Um i got a question, after we bake the cookies , how long it will last in a normal room temperature? Can i put in in the freezer(the baked cookies) and re heat it when i want to eat? I hope you can share abit with me 😊
These would be good for up to 4-5 days at room temperature in an airtight container – but obviously the fresher the better. You could definitely freeze the baked cookies in an airtight, freezer container as well. Just make sure they’re fully cooled before freezing. I hope this helps!
These cookies look DIVINE! About to try to make these myself. Good job on making those cookies look so mouthwatering!!!
My family really enjoyed these. My kiddos sprinkled their cookies with powdered sugar. Thank you for the recipe! We think next time we are going to play with the flavors and add hazelnut.
Can you chill the dough and then form the cookies into balls?
Yup. Just cover the bowl and pop it in the fridge. After chilling the dough, if it seems to hard to form into balls, let it sit on the counter for about 10 minutes first to let the dough soften just a little
Hey. I just tried this recipe and it turned out so good. Really really good actually. To be honest, this is my 6th recipe of chocolate chip cookies which i tried. And always tuned out Cakey and i don’t know actually more like brownies i guess. They taste good as well but the texture naahh.
But this!!!! This is out class. Both in taste and texture. I am a home baker and i have got my best taste to sell trust me. Thanks a bunch!
Just made these for dessert tonight, and my taste tester (hubby) loves them! I’m sure the grandkids will, too!