Bakery Style Double Chocolate Chip Cookies
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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.
- 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 combined. This recipe uses cold butter to create cookies with slightly crispy edges and gooey centers.
- 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.
- 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. The dough will be thick
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Tip
For perfectly round cookies, when the cookies are fresh out of the oven use a large round biscuit cutter and place around each cookie. Then gently trace a circular shape to mold the cookie into a perfect circle. Note that you aren’t cutting the cookie into a circle, you’re using the round shape to press the edges into a circle. Cool the cookies on the cookie tray
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.
A Note from Fiona
Why You’ll Love these Double Chocolate Cookies!
These double chocolate cookies are thick, fudgy and perfect if you’re looking for an extra rich cookie recipe. By using both cocoa and melted dark chocolate in the dough, you get a decadent chocolate flavor with a little more oomph than using just cocoa.
Best of all, these cookies are extra thick with gooey centers and tons of chocolate chips. You’ll love the combination of slightly crispy edges with oozing chocolate chips in the middle.
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
Equipment
- Cookie Sheets
Ingredients
- 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) , cold, cut into cubes
- 2 oz dark chocolate (57 grams) , melted and cooled
- ⅔ cup brown sugar (133 grams) , packed
- ⅓ cup granulated sugar (66 grams)
- 1 large egg
- 1½ teaspoon vanilla extract
- 1¼ cups chocolate chips (225 grams), I used dark
Instructions
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Sift the cocoa powder first if it's lumpy.
- In a separate bowl beat together the butter, brown sugar and granulated sugar until smooth.
- Mix in the melted dark chocolate. Ensure the chocolate is cooled first. To melt the dark chocolate, finely chop first. Then melt in the microwave or a double boiler. If using the microwave, use 45-second intervals on medium power and stir between each interval. If using a double boiler, be sure that the bottom of the bowl with your chocolate doesn't touch the water beneath.
- Then mix in the egg and vanilla extract into the butter mixture.
- 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 1¼ 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 375℉ (190℃). 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 ¼ cup of dough each. I use a kitchen scale for uniform dough balls – each of mine weighed about 3.5 ounces (100 grams).
- 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. For perfectly round cookies, take a large biscuit cutter that is larger in size than the cookies. Place around each cookie, and gently trace a circular shape to mold the cookie into a perfect circle. Cool the cookies completely on the cookie sheet.
Notes
- 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 8 large, equal sized cookies.
Just made these for dessert tonight, and my taste tester (hubby) loves them! I’m sure the grandkids will, too!
I made these today with my 3 year old and they are so easy to make. We got 12 large cookies out of the dough and froze half and baked half. They are amazing and so decadent and indulgent. I love how the recipe had both dark chocolate as well as cocoa in and this really does make a difference. We really enjoyed the texture of these cookies and the super fudginess! Thank you this is now my go to for my family!
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!
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
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.
This is truly the best recipe I’ve ever come across. I subbed the melted chocolate for about 1/3 of a chopped up Ghirardelli baking bar and both Ghirardelli milk chocolate and whites chocolate chips. Perfection.
These cookies look DIVINE! About to try to make these myself. Good job on making those cookies look so mouthwatering!!!
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 are delicious! I added a tsp of instant espresso- they’re perfection! Thank you!
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!