Go Back
Bakery Style Double Chocolate Chip Cookies. These cookies are fudgy, chewy, gooey & super chocolatey.

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
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 3 hours
Servings 10 Cookies
Calories 381kcal


  • 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)
  • cup brown sugar , packed
  • 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. 


*Flatten the cookie dough balls slightly if you prefer flatter cookies. 
**After chilling the cookie dough balls, they can be placed in a ziploc bag and frozen. Then bake the cookie dough balls from frozen - they'll likely take about 1 extra minute to bake. 


Calories: 381kcal