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bakery style double chocolate 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
Cook Time 14 minutes
Chill Time 2 hours
Servings 16 large cookies


  • 150 g or 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


  • 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.