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
- 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
- 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.