These bakery-style double chocolate chip cookies are fudgy, gooey, gigantic and just about everything you could want in a cookie. They have slightly crispy edges with perfectly gooey centers that ooze with chocolate chips.
**This post was updated October 3, 2022 with new photos & recipe tips**
If you’re looking for big, fudgy chocolate cookies that have gooey centers, crispy edges and a rich, complex chocolate flavor – then look no further than these bakery-style double chocolate cookies. They’re reminiscent of the gourmet cookies you’ll find in bakery windows in New York City and taste even more special than your classic chocolate chip. This recipe includes all the tips and tricks for perfect bakery-style results and you’ll feel like a gourmet chef taking a tray of these out of your oven.
Making Bakery-Style Double Chocolate Cookies
I’m including step-by-step photos and recipe tips to teach you exactly how and why these cookies turn out like the ones in a fancy coffee shop. The recipe – with amounts and without tips – is below in the recipe card.
- First, you’ll whisk together the dry ingredients: flour, cocoa, baking powder, baking soda and sea salt/course salt. I always use Dutch-process cocoa for a darker color and richer flavor. Then using coarse salt really cuts through the sweetness and adds more flavor and texture.
- Then in a separate large bowl you’ll beat together the butter, brown sugar and granulated sugar until creamy. As always in baking, the quality of your butter drastically impacts the quality of your results. If you want gourmet tasting butter – do not use any substitutes.
- Then you’ll beat in 2 ounces of melted dark chocolate. The combination of using both dark chocolate and cocoa powder produces a rich, complex chocolate flavor. I use 70% dark chocolate.
- Pro Tip: Always chop chocolate very finely before melting. Melt slowly – either in a double boiler over gently simmering water or in the microwave. If melting in the microwave, microwave for 45-second intervals on medium power and stir between each interval. DO NOT use high power, which is often the default on microwaves. High power can cause the chocolate to bake and become grainy.
- Beat in the egg and vanilla extract. After this step the mixture will almost look fluffy.
- Carefully mix the dry ingredients into the butter mixture. Ensure that you don’t turn the mixer on high immediately or the flour will fly everywhere. We want to ensure that all of it is included into the dough.
- Then stir in the chocolate chips. Because these are bakery-style cookies, we’re using A LOT. I like to use dark chocolate chips for this recipe for a richer cookie flavor. I always reserve ¼ cup for dotting on the top of each cookie, but that’s up to you.
- Cover the bowl with plastic, and refrigerate for at least 3 hours or overnight. This step is crucial for getting thick cookies where the middle stays slightly gooey but the edges are slightly crispy. It also actually improves the flavor of the cookies by allowing the flavors to really meld together. Trust me on this one.
- When you’re ready to bake, preheat the oven to 350F (180C or 170C on a fan forced oven) and line your cookie sheets with baking paper or baking mats.
- Form the dough into large balls with about 3-4 tablespoons of dough each. I typically do about 4 tablespoons (which is ¼ cup) for extra large bakery cookies. Place 3 inches apart on your lined cookie sheets and bake in the preheated oven for 12-14 minutes or until the tops look just set.
Note: If the dough has been in the fridge overnight, it will likely need to sit on the counter for about 10 minutes before forming into balls as it will be quite hard. I always like to use a cookie scoop for uniform sized cookies. You can either use 2 scoop of a medium cookie scoop (typically 1.5 tablespoons of dough per scoop) or one scoop a large cookie scoop.
Pro Tip: Cool the cookies on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling. When you take the cookies out of the oven, place a few extra chocolate chips on top of each cookie for the perfect look.
Thick, fudgy, oozing with chocolate chips and with the perfect chocolate flavor – these bakery-style double chocolate chip cookies are for true cookie lovers. I love that they look and taste gourmet and the gooey centers and slightly crispy edges give you the perfect cookie texture.
Need more bakery-style cookies? Then be sure to try:
- Bakery-Style Chocolate Chip Cookies
- Dark Chocolate Pecan Cookies
- White Chocolate Raspberry Cookies
- Bakery-Style White Chocolate Macadamia Cookies
Bakery Style Double Chocolate Chip Cookies
- Cookie Sheets
- 1 cup all-purpose flour (125 grams)
- ½ cup cocoa powder (45 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt coarsely ground
- ½ cup unsalted butter (112 grams) cut into cubes
- 2 oz dark chocolate (57 grams) melted (50%-70%, do not use bittersweet)
- ⅔ cup brown sugar (133 grams) packed
- ⅓ cup granulated sugar (66 grams)
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 ½ cups chocolate chips (270 grams) I used dark
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl beat together the butter, brown sugar and granulated sugar until smooth.
- Mix in the melted dark chocolate
- Then mix in the egg and vanilla extract.
- Add the flour mixture into the butter mixture. Start with the mixer on a low speed, and gradually mix together until combined.
- Turn off the mixer and stir in 1 ¼ cup chocolate chips.
- Cover the bowl with plastic and place in the fridge to chill for at least 3 hours or up to 48 hours.
- Once ready to bake, preheat the oven to 350F (180C of 170C fan forced) degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat.
- Take the dough out of the fridge. If it's been in the fridge overnight, let it sit on the counter for about 10 minutes first. Then form the dough into balls with about 3-4 tablespoons of dough each (about ¼ cup or a little less.
- Place the dough balls 3 inches apart on the lined cookie sheets. Bake 1 sheet at a time in the middle of the oven for 12-14 minutes, or until the tops look just set.
- Remove from the oven. Place a few extra chocolate chips on top of each cookie with the ¼ cup you reserved. Cool the cookies on the tray for at least 10 minutes, then transfer to a wire rack to continue cooling.
- Melting Chocolate: Always chop chocolate very finely first. Place in a heatproof bowl and microwave for 45-second intervals on medium power (not high power, which is often the default). Stir between each interval until smooth. Or melt in a double boiler over gently simmering water. Ensure that the bottom of your bowl doesn't touch the boiling water.
- For Smaller Cookies: Form the dough into balls with about 1.5 tablespoons of dough each and bake for 8-10 minutes.
- For Flatter Cookies: If you'd like your cookies to flatten more, press the dough balls down slightly before baking.
- Freezing: After forming the dough into balls, they can be placed in a freezer bag and frozen for up to 2 months. Then bake the cookie dough balls from frozen - they'll likely take about 1-2 extra minutes to bake.
- Storage: Store baked and cooled cookies in an airtight container for up to 5 days. Cookies are always best when fresh.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 10 large, equal sized cookies.