Bakery-Style Double Chocolate Chip Cookies

These Bakery-Style Double Chocolate Chip Cookies are rich, fudgy, and packed with gooey chocolate chips. With crispy edges and a soft, chewy center, these cookies taste just like they came from a high-end bakery. Whether you’re a chocoholic or just in need of a decadent treat, this recipe is sure to satisfy your sweet tooth!

Why You’ll Love This Recipe

• Intensely Chocolatey – Made with cocoa powder and chocolate chips for a deep, rich flavor.
• Thick & Chewy – Perfect bakery-style texture with a slightly crisp edge and soft, fudgy center.
• Easy to Make – No fancy equipment or complicated steps required.
• Perfect for Any Occasion – Great for parties, gifts, or just an everyday indulgence.
• Freezer-Friendly – Make a batch and freeze the dough for fresh cookies anytime!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips
• Dark or milk chocolate chips (optional for variety)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream butter and sugars – In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs and vanilla – Mix in eggs one at a time, followed by the vanilla extract.
5. Combine wet and dry ingredients – Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in chocolate chips – Gently stir in the semi-sweet and dark chocolate chips.
7. Scoop dough onto baking sheet – Use a cookie scoop or spoon to place dough balls onto the lined baking sheet, leaving space between them.
8. Bake – Bake for 10-12 minutes, or until the edges are set but the center looks slightly underbaked.
9. Cool – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and Timing

• Servings: 12-15 large cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• Espresso Kick – Add 1 teaspoon of instant espresso powder for a deeper chocolate flavor.
• Triple Chocolate – Use white, milk, and dark chocolate chips for extra indulgence.
• Nutty Crunch – Mix in chopped walnuts or pecans for added texture.
• Salted Chocolate – Sprinkle flaky sea salt on top before baking for a sweet-salty combo.
• Gluten-Free Option – Swap all-purpose flour for a gluten-free 1:1 baking blend.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keeps fresh for up to a week in the fridge.
• Freezing Dough: Scoop dough into balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding an extra minute or two.
• Freezing Baked Cookies: Store baked cookies in a sealed container in the freezer for up to 3 months. Let them thaw or microwave for 10-15 seconds before eating.

FAQs

How do I get my cookies to be thick and chewy?

Chilling the dough for 30 minutes before baking can help prevent spreading, creating a thicker cookie.

Can I use melted butter instead of softened butter?

No, melted butter can make the dough too runny and lead to flatter cookies.

Why do my cookies turn out cakey instead of chewy?

Too much flour or overmixing can create a cakier texture. Measure the flour correctly using the spoon-and-level method.

Can I make these cookies without eggs?

Yes! Substitute each egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tbsp ground flax + 3 tbsp water).

Can I use milk chocolate instead of semi-sweet?

Yes! If you prefer a sweeter taste, milk chocolate chips work great.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread—the moisture from the bread keeps cookies soft.

Do I need to chill the dough before baking?

Chilling isn’t required, but if your dough is very soft, chilling for 30 minutes can help prevent spreading.

What’s the best way to measure flour for cookies?

Use the spoon-and-level method: spoon flour into a measuring cup and level it off with a knife.

Can I make these cookies dairy-free?

Yes! Use dairy-free butter and vegan chocolate chips.

How do I make bakery-style large cookies?

Use a ¼ cup scoop for larger cookies and bake for an extra 2-3 minutes.

Conclusion

These Bakery-Style Double Chocolate Chip Cookies are rich, chewy, and packed with chocolate in every bite. Whether you love a gooey center or crispy edges, this recipe delivers the perfect balance of textures. Try them today and enjoy the ultimate chocolate cookie experience!

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