Big, thick double chocolate chip cookies made bakery style. This recipe comes together quickly in one bowl and yields a batch of big cookies with crispy edges and thick, soft chewy middles.
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.
My take on a bakery style double chocolate cookie is that; a. It has to be a big, big cookie! The chocolate should be dark in the dough and in the bits (no milk, no white chocolate); 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. If you are offended by a lot of chocolate, while I might raise my eyebrows at that, feel free to reduce the amount listed.
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 bowl! Also special ingredient alert, but it’s not wholly necessary.
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). Black cocoa would be rather strong here but could work if using white chocolate chips (although then we are talking about a very different cookie….).
Milk powder: I use the malted milk powder from KAF but you can use a regular non-fat milk powder if you like. Alternatively, you can omit. The impetus behind this ingredient was this malted chocolate shake, and I couldn’t resist adding it here. It adds a lovely nuanced flavor to the dough.
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.
Start by melting the butter. Careful not to “over” melt it (sometimes mine sputters and I end up losing bits of butter to the microwave’s walls which is a nightmare to clean and means I’ve lost some precious fat needed in the dough.
Add the sugars (it’s ok if the butter is warm or even slightly hot) and the flavorings, salt and vanilla.
Whisk very well, vigorously, until the sugar is dissolving into the butter.
Add the egg and whisk very well. The mixture will turn several shades lighter as you whisk.
If your cocoa is at all lumpy, press it through a fine mesh sieve to sift it over the cookie dough.
Sifting the cocoa prevents lumps and means you won’t have to mix or stir it as much to get the ingredients to mix.
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.
Then, preheat the oven and prepare the pans to bake.
Before baking, you can add more chocolate chunks or chips to the cookie scoops for a “full of chocolate” look.
Some dutch cocoa brands I use: Guittard Rogue, Ghirardelli Dutch Process, Rodelle Dutch Process and Hershey’s Special Dark.
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.
Share & tag me on instagram @buttermilkbysam