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Bakery double chocolate chip cookies on baking paper
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Bakery Style Double Chocolate Chip Cookies

These bakery style double chocolate chip cookies are fudgy, gooey, gigantic and just about everything you could ever want in a cookie. Made with cocoa and dark chocolate for a double dose of chocolate.  
Course Dessert
Cuisine American
Keyword Bakery Double Chocolate Cookies, Bakery-Style Double Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chilling 3 hours
Total Time 4 hours
Servings 10 Cookies
Calories 397kcal
Author Fiona Dowling

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) 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

Instructions

  • 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.

Notes

  1. 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. 
  2. For Smaller Cookies: Form the dough into balls with about 1.5 tablespoons of dough each and bake for 8-10 minutes. 
  3. For Flatter Cookies: If you'd like your cookies to flatten more, press the dough balls down slightly before baking. 
  4. 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. 
  5. Storage: Store baked and cooled cookies in an airtight container for up to 5 days. Cookies are always best when fresh. 
  6. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 10 large, equal sized cookies. 

Nutrition

Calories: 397kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 204mg | Potassium: 170mg | Fiber: 3g | Sugar: 39g | Vitamin A: 373IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 2mg