These bakery-style double chocolate chip cookies are fudgy and gooey with a rich chocolate flavor and tons of chocolate chips. They’re extra thick with slightly crispy edges and absolutely gigantic in size. Inspired by Levain cookies from New York City, these cookies are incredibly decadent.

**This post was updated April 26, 2026 with new photos, recipe tips and a slightly updated recipe for extra thick cookies**

If you’re looking for big, fudgy chocolate cookies that have gooey centers, crispy edges and a rich, chocolate flavor – then make these bakery-style double chocolate cookies. They’re inspired by the extra thick New-York style cookies that have gone viral on social media. This recipe includes all the tips and tricks for perfect bakery-style results. You’ll feel like a gourmet chef taking a tray of these out of your oven.

This recipe uses both cocoa powder and melted dark chocolate in the batter for a rich chocolate flavor that’s a little more grown up than using just cocoa powder. The dough absolutely requires chilling – so be sure to allocate enough time.

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.

1. 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.
2. Then in a separate large bowl you’ll beat together the butter, brown sugar and granulated sugar until combined. This recipe uses cold butter to create cookies with slightly crispy edges and gooey centers.

3. Then you’ll beat in 2 ounces of melted & cooled 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.
4. Beat in the egg and vanilla extract. After this step the mixture will almost look fluffy.

5. 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. The dough will be thick
6. 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.

7. Cover the bowl with plastic, and refrigerate for at least 3 hours or up to 48 hours. 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.
8. When you’re ready to bake, preheat the oven to 375F (190C) and line your cookie sheets with baking paper or baking mats. The slightly higher temperature keeps the cookie thick.
9. Form the dough into large balls with about 1/4 cup of dough each. I like to use a kitchen scale to weigh them – mine were each 3.5 ounces (about 100 grams).
   • 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.

10. Place cookie dough balls at least 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.

Make Ahead Tips

The covered bowl of cookie dough can chill in the fridge for up to 48 hours before baking your cookies.

Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe.

Baked and fully cooled cookies can be wrapped tightly, then placed in a freezer safe container and frozen for up to 2 months. Always thaw in the fridge, then bring to room temperature before enjoying.

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