Bakery Style Double Chocolate Chip Cookies
These double chocolate chip cookies are gigantic, bakery-style cookies with gooey centers and slightly crispy edges. They're extra thick with a rich chocolate flavor and tons of chocolate chips.
Servings: 8 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.
Nutrition
Calories: 478kcal | Carbohydrates: 61g | Protein: 6g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 263mg | Potassium: 390mg | Fiber: 4g | Sugar: 38g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 3mg