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.
Servings 16 large cookies
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
Instructions
- 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.