Bakery Style Double Chocolate Chip Cookies

Recipe updated March 2026. 

My take on a bakery style double chocolate cookie is that; a. It has to be a big cookie, with great texture and flavor. The cookie’s chocolate flavor should be able to stand alone without the additional chocolate and it should have those signature crispy edges, and a thick chewy middle. 

But an area I remedy rather than hope to recreate: more chocolate. I get very upset when I purchase a chocolate cookie then only get 3-4 tiny bits of actual chocolate in the entire 4-5 inch diameter cookie (which happens almost every time!). We will absolutely have more than a few bits of chocolate in every bite. 

Recipe Origins

This one starts with these bakery style chocolate chip cookies but we’ve made ‘em double chocolate. One of my favorite double cccs, from a local bakery, is this rye brownie cookie and I’ve also always had a soft spot for the ones that come along with the subs here so I took inspiration from both. 

I’ve kept most of the recipe similar to the originals but you can use regular butter in this (no need for the fancy stuff, but if you want to, use it!) and made some accommodations for the cocoa: broke the sugar down to equal parts brown and granulated, traded the bread flour for all purpose and skipped the additional yolk. This is also a melted butter recipe so it can be done with just a whisk and a bow.

Recipe Ingredients

Butter: Unsalted, no need to soften it. When you melt the butter don’t do it fully so it doesn’t start sputtering. 

Sugar: You’ll need fine granulated and brown, dark or light brown will work. 

Leavening: We’re using a combination of soda and powder here which is kind of necessary for large cookies; one to help them spread and one to help the middle rise and bake fully. 

Egg: Just one large, no need to bring it to room temp. 

Flour: Regular all purpose flour. To make these gluten free; I’d use a 1 to 1 gluten free sub like KAF for best results. 

Cocoa: Dutch process cocoa NOT natural cocoa (the cookies will be lighter not as rich tasting plus natural can affect the chemistry of the cookie). 

Chocolate: I use a mix of regular and mini chocolate chips like I did in the bakery style chocolate chip cookies but you are also welcome (verily, encouraged!) to chop up a chocolate bar. Use a bar you’d like to eat on its own, this will match the cookie to your taste. More on this below. 

Salt & vanilla: as always, use a pure vanilla extract (good quality) and fine sea salt for best flavor. 

How to make double chocolate chip cookies, bakery style

Start by melting the butter but just partially. I do about 30-45 seconds in the microwave:

Sift the cocoa over it, then heat and whisk well – until smooth:

Add the sugars (it’s ok if the butter is warm or even slightly hot) and the flavorings, salt and vanilla. Then return it to the microwave for another 30 seconds. Whisk until it starts to clump: 

Add the egg and whisk very well.

Add the flour and switch to a rubber spatula. Although I provide this recipe in grams (weight) as well as cups, I think this one brings its best foot forward when measured exactly; especially the flour which needs to strike a delicate balance of structure without compromising texture. If using cups, sprinkle in the flour then scrape off the top for an even top. 

Start mixing the dry ingredients in and then add the chocolate. 

Chill the cookie dough: this is going to help the flour absorb some of the moisture and the dough to develop flavor. It needs to be chilled for at least 4 hours but ideally you leave it overnight. 

When it’s time to bake: 

Bring the cookie dough to room temperature, so it’s easier to scoop.

Preheat the oven and prepare the pans to bake: grease a little then line with parchment paper. NEVER bake directly on the pan as the cookies will not have a barrier between them and the heat of the pan. This will make them overbake on the bottom and spread too quickly and too much.  

Leave enough space between each cookie mound for it to spread, about a 2 inch diameter. 

Before baking, you can add more chocolate chunks or chips to the cookie scoops for a “full of chocolate” look. 

Bake until the edges have set, the middles have puffed and the cookies are matte all over, for about 12 minutes. 

FAQ

Do I have to chill the cookie dough? 

Yes! This hydrates the flour and allows the butter to firm up. It also deepens the flavor. Baking the cookies too early can mean that they will spread too much. 

What cocoa do you recommend for double chocolate chip cookies? 

Some dutch cocoa brands I use: Valrhona Dutch, Rodelle Dutch Process and Guittard Rogue. 

What kind of chocolate do you recommend for these cookies? 

Since this is a double chocolate, bakery style cookie, I opt for a semi-sweet chocolate (somewhere between 55-75% cocoa solids). 

Some chocolate brands I like: Theo 72%, Tony’s 70%, and Beyond Good’s 70% pure dark. I will also often use the red pound plus bars from Trader Joe’s (or the smaller packs that are easier to chop!). Also, if you’re interested here’s a source for ethically sourced chocolate. 

Some chocolate chip brands I like: Valrhona feves (particularly the Caraibe 66%), Trader Toe’s 72% chips (the gold bag) and for mini’s I usually opt for whole foods brand. 

Use a chocolate bar or chip that you – and this is important – like to eat. Don’t use a baking bar, or a chocolate that’s too dark or too sweet for your taste. Taste a bit beforehand and see if you’d like it in the cookie; bearing in mind the cookie is sweet but has a deep cocoa taste. 

Recipe for Bakery Style Double Chocolate Chip Cookies

Bakery Style Double Chocolate Chip Cookies

Big, thick double chocolate chip cookies made bakery style. These have crispy edges and thick, soft chewy middles and are loaded with dark chocolate.

Prep Time: 15 minutes mins

Cook Time: 14 minutes mins

Chill Time: 2 hours hrs

Yields: 16 large cookies

4.78 from 9 votes

Print Recipe Pin Recipe

Ingredients

• 150g or ⅔ cup unsalted butter good quality
• 50 g or ½ cup dutch process cocoa
• 160 g or ¾ cups brown sugar
• 100g or ½ cup fine granulated sugar
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt
• 1 egg plus 1 large egg yolk
• ½ tsp baking powder
• ½ tsp baking soda
• 190g or 1 ½ cups bread flour or all purpose flour
• 180-200 g chocolate chunks (chopped chocolate bar) or chocolate chips

Method

• Partially melt the butter in a large heatproof bowl in the microwave; it should be almost liquid but not fully. Add the cocoa and heat for another 30 seconds, whisk well to combine.
• Add the sugars, salt and vanilla and whisk very well. Return to the microwave and heat for another 30 seconds. Whisk until the mixture starts to clump around the whisk.
• Add the egg and yolk and whisk until smooth.
• Fold in the flour and leavening until almost combined, add the chocolate and mix until the dough is smooth. Cover with plastic wrap to seal and set in the fridge for at least four hours but up to 48.
• Preheat the oven to 350 F and line two cookie sheets with parchment paper. Scoop mounds of about 3 tablespoons (using a large cookie scoop is helpful here) each and set them so there is at least two inches of space around each dough mound.
• If you like, you can press the dough balls into more chocolate chips or larger bits of chopped chocolate and sprinkle on some sea salt.
• Bake the cookies until they have set edges and have puffed a bit in the center, for about 12 minutes.
• Enjoy hot, warm or at room temperature but store in an airtight container overnight to keep them from drying out.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

18 comments