Bakery Style Double Chocolate Chip Cookies

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.

Ingredients for double chocolate chip cookies, bakery style 

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. 

How to make this recipe 

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. 

What cocoa do you recommend for double chocolate chip cookies? 

Some dutch cocoa brands I use: Guittard Rogue, Ghirardelli Dutch Process, Rodelle Dutch Process and Hershey’s Special Dark. 

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. 

What kind of chocolate should you use? 

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

5 from 3 votes

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Ingredients

• 150 g or ⅔ cup unsalted butter
• 160 g or ¾ cups brown sugar
• 170 g or ¾ cups granulated
• 1-2 tsps pure vanilla extract
• ½ tsp fine sea salt
• ½ tsp baking powder
• ½ tsp baking soda
• 1 large egg
• 50 g or ½ cup dutch process cocoa
• 200 g or 1 ⅔ cup all purpose flour
• 2 tablespoons malted milk powder optional, can also use non-fat dry milk powder
• 200 g chocolate chips preferably a mix of regular or jumbo sized and mini chips

Method

• Melt the butter in a large heatproof bowl until it’s almost liquid but not fully.
• Add the sugars and whisk very well, at least 2 full minutes. Add the baking soda, salt, baking powder and vanilla and whisk well. Whisk in the egg, for another minute.
• Fold in the flour, cocoa and milk powder until almost combined, add the chocolate and mix until the dough is smooth. Cover with plastic wrap and set in the fridge for at least two hours but up to 24.
• Preheat the oven to 350 F and line two cookie sheets with parchment paper. Scoop mounds of about 4 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 (these spread!). You should have no more than six cookies per cookie sheet (assuming you are using an 18x13”).
• 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 for about 13 minutes, until they have puffed a bit in the center.
• Enjoy hot, warm or at room temperature but store in an airtight container overnight to keep them from drying out.

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