Description
These Bakery-Style Double Chocolate Chip Cookies are ultra-thick, chewy, and packed with chocolate flavor. With a soft center, slightly crispy edges, and melty chocolate chips in every bite, they’re perfect for any chocolate lover!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cornstarch (for extra softness)
- 2 tbsp milk (if needed for consistency)
- 1 1/2 cups (270g) semi-sweet or dark chocolate chips
- 1/2 cup (85g) chocolate chunks (optional, for extra gooeyness
Instructions
Preheat Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter & Sugars – In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add Eggs & Vanilla – Mix in the eggs one at a time, then add vanilla extract.
Mix Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cornstarch.
Combine & Add Chocolate – Gradually mix the dry ingredients into the wet ingredients. If the dough feels too thick, add 1–2 tablespoons of milk. Stir in the chocolate chips and chunks.
Scoop & Chill – Scoop large balls of dough (about 2 tablespoons each) onto a baking sheet. Chill in the fridge for at least 30 minutes for a thicker cookie.
Bake – Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
Cool & Enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is key to getting thick, bakery-style cookies!
- Use a mix of chocolate chips and chunks for extra gooeyness.
- Sprinkle with a pinch of sea salt before baking for an enhanced chocolate flavor.
- Store in an airtight container at room temperature for up to 5 days.