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 ¼ 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
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter , softened to room temperature
- 2 oz dark chocolate , melted (50%-70% cocoa solids)
- ⅔ cup brown sugar , packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 ½ 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 ½ 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 ¼ 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
These cookies are great. They have a really nice texture and aren’t too dark, but they are on the sweet side so I cut back on the sugar quite a bit. I’ve never made these using chocolate chips, but highly recommend using peanut butter chips. They are super good.
Oooo – peanut butter chips are definitely a delicious way to go!
I made these for the first time Sunday evening after a football game. My nieces two children were here ages 4 1/2 and 2 1/2. Of course they wanted to help which made it a little chaotic!
As one was stirring one thing and one the other I ended up putting both sugars chocolate and butter in double boiler. No biggie. Then when I got to end of directions and it said to refrig for 2 hrs I knew I was in trouble!
So first batch went in and I thought were a little dry but everyone liked them ( or so they said ) The second try went in the freezer and I cooked them last night. I ate 4 warm out of the oven. Today I gave 3 each to my son and his girlfriend and they inhaled them.
Changes I made: used unsweetened chocolate, dark chocolate chips, dark cocoa I also used 1 round tablespoon cookie scoop vs 1/4 cup
Love this recipe! I used white chocolate chunks and added in some peppermint extract and will be putting them in my Christmas baking boxes for friends. So delicious!
Ooo – those changes sound absolutely delicious! Definitely try it this way next time
Simple to make and so tasty! I definitely didn’t have 2 hours to chill in the fridge, so I just stuck them in the freezer for ~30 minutes. I cooked the first pan just like that, but they stayed heaped and quite doughy in the middle and ended up being a bit too tough on the outside. The second pan I flattened just a bit and they came out perfect. Highly recommend for a fun cookie that differs from the classic chocolate chip.
Amazing recipe! I used all semi sweet chocolate because thats what i had and they came out really good. They taste sort of like a brownie, which is why i loved them so much. Im not so much a fan of a ton of chocolate or dark chocolate but with using regular chocolate I thought these came out perfect. The size and texture are great too, definitely bakery style and they look amazing. 10/10 will make again.