Double Chocolate Chip Cookies
Based on my popular bakery-style chocolate chip cookie recipe, these double chocolate chip cookies are just as thick, rich, and gooey! The texture is closer to a brownie than it is a cookie with an incredibly fudgy texture with melty bites of chocolate throughout. You can also bake them as classic extra large bakery cookies or make regular-sized – it’s totally up to you!
The secret ingredients to making bakery-style double chocolate chip cookies at home:
So, what makes the cookies you buy in a bakery so special? It might be the technique or the tools they use, but ingredients play a HUGE roll in the flavor and texture of their cookies. By using the same high-quality ingredients (that they like to keep secret), you can achieve that same richness right at home. Here’s what you will need to make your own rich and fudgy double chocolate chip cookies:
European Style Butter
Also know as cultured butter, European style butter is made by churning fresh cream to separate the fat solids. Typical butter stops here, but European style butter adds bacterial cultures to the churned cream. Then, it rests for a few days to ferment and develop a rich flavor. The end result is a creamy and flavorful butter with a rich golden color. My favorites are Kerrygold or Danish Creamery.
Quality Chocolate
A double chocolate chip cookie recipe is only as good as its chocolate! It’s the main star of the show so using a quality that’s even just a step above basic will really elevate these cookies.
First and foremost, we’re using Dutch process cocoa powder. This type of cocoa powder has a rich brown color and isn’t as bitter as regular cocoa powder. Luckily, it has also gained popularity in the baking world so it’s easily accessible. I find it at most grocery stores. If you can’t get your hands on Dutch process specifically, the Hershey’s special dark cocoa powder is considered Dutch process even if they don’t advertise it as such.
As for the mix-ins, we’re using a mix of both dark and milk chocolate. The combination brings you the best of both worlds – the ultra creaminess of sweet milk chocolate with the balanced richness of dark. Again, go for just a step above something like Nestle or store brand. In my cookies, I really like to use Lindt milk chocolate bars and Guittard bittersweet chocolate wafers. Ghirardelli dark chocolate chips or even Trader Joe’s chocolate chips are some other great options that lend great flavor.
Double chocolate chip cookies baking tips
The get the absolute most out of this recipe, these double chocolate chip cookies use a few baking techniques that makes them extra special:
- Butter and Sugar – The first step indicates a time for mixing which is very important! Let that mixer run and whip the butter and sugar together. This helps break down those granules for a smooth and creamy consistency.
- Eggs – Also REALLY mix in those eggs. Mixing on medium-high speed for a good 2 to 3 minutes helps emulsify the dough, creating a much more stable texture. This will prevent the cookies from spreading too much in the oven.
- Size – Since I was going for a more bakery-style double chocolate cookie, I like to make these into extra large 6 ounce cookies. This size allows for a wide variety of textures with chewy edges and a VERY fudgy center. However, you can also scoop not-so-extra large cookies and they’ll bake just as well.
- Chilling – The only downside to this recipe is that the dough has to chill for at least 4 hours but preferably overnight. This is a very butter-heavy dough so this chill time allows the dough to somewhat dry out – it sounds bad but it’s what’s needed! This drying process also brings out even more flavor in these cookies. Trust me, the wait is worth it.
- Sea Salt – Don’t skip this final step! A pinch of sea salt on top really allows the flavors to POP.
Double Chocolate Chip Cookies FAQs
I don’t suggested swapping the Dutch process cocoa powder for regular unsweetened cocoa powder in this recipe. Since it’s more acidic, it can alter the spread and flavor of these cookies.
Although I haven’t tested it with this specific recipe, I find that cookies take VERY well to a gluten-free baking flour. Use a cup for cup gluten-free baking flour in place of the all-purpose flour in this recipe and they should come out very similar.
Using a mix of milk and dark chocolate has its purpose in these cookies, but if you’re in a pinch you can swap out all of the chocolate with equal parts semisweet chocolate chips. My favorite are the Trader Joe’s chips!
The scooped dough can be left in the refrigerator for up to 3 days (it gets better and better with each day). Otherwise, store in a freezer-safe bag and the dough can keep in the freezer for a few months. Adjusted bake times are in the notes of the recipe below!
Allow the cookies to cool completely, then store in an airtight container at room temperature where they will keep for about 4 days. I like to pop one in the microwave for about 30 seconds to help revive that delicious fudgy texture.
For more of my top chocolate chip cookie recipes, check out my:
- Best Chocolate Chip Cookies
- Butter Pecan Chocolate Chip Cookies
- Salted Butterscotch Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Bakery-Style Double Chocolate Chip Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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Double Chocolate Chip Cookies
- Total Time: 50 minutes
- Yield: 6 large or 18 regular cookies
Description
These double chocolate chip cookies are SO good you could sell them in a bakery! The center is incredibly fudgy – closer to a brownie than an cookie – with melty bits of chocolate throughout. They’re so impressive and each bite will leave you wanting more.
Ingredients
- 1 cup (224g) unsalted European-style butter,* room temp
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg + 1 egg yolk, room temp
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (50g) Dutch process cocoa powder
- 1 3/4 cup (225g) all-purpose flour, spooned and leveled
- 1 1/2 cups (240g) good quality bittersweet chocolate wafers or dark chocolate chips, plus more for topping
- 4 to 5 ounce good quality milk chocolate bar, finely chopped (I use Lindt)
- Flaky sea salt, for sprinkling
Instructions
- NOTE: the cookie dough will need to chill for at least 4 hours or overnight.
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and sugars. Beat on medium-high speed until pale and fluffy, about 1 to 2 minutes.
- Scrape down the bowl and add in the eggs and vanilla. Beat on medium-high speed again for about 3 minutes or until pale and creamy. It’s important that the egg is very well mixed in.
- Scrape down the bowl and give it a good mix again, then mix in the cornstarch, baking powder, baking soda, and salt until evenly incorporated. Then mix in the cocoa powder.
- Scrape down the bowl and mix in the flour on low-medium speed until it’s almost combined.
- Remove the bowl from the stand and add in the chocolate. Use a rubber spatula to fold it in and work in the remaining bits of dry ingredients. Do not over mix.
- Add a sheet of wax or parchment paper to a food scale and another sheet to a small cookie tray. Weigh out each cookie to be 6 ounces (this is equal to 3/4 cup if you do not have a food scale). Shape the dough into mounds (see picture in post for reference) and place the dough balls side-by-side on the tray. Press a few extra chocolate chips on top if desired.
- You can also bake these as not-so-gigantic cookies. I suggest using a large ice cream scoop (about 1/4 cup-worth) to make about 18 cookies. *See notes for freezing instructions.
- Let the dough chill uncovered for at least 4 hours or preferably overnight.
- To bake, preheat the oven to 350F and place 3 cookies on a large baking sheet lined with parchment paper. Make sure they’re well spaced apart.
- For the 6-ounce cookies, bake for 18-20 minutes or until the edges appear dry and done and the center looks dull on the surface but doughy in the middle. For the not-so-obnoxiously large cookies, bake for 15-18 minutes.
- Sprinkle the warm cookies with a pinch of sea salt and let them settle on the baking sheet for about 3 minutes. When they’ve firmed up a bit, transfer to a cooling rack and continue to bake the rest of the cookies.
- Enjoy warm for a more gooey center or cooled for a dense and soft cookie. Enjoy!
Notes
BUTTER: For the best results, use a European-style butter like Kerrygold or Danish Creamery. These have a rich golden color and much more flavor due to the higher fat content.
FROZEN: After overnight chill, place dough in a ziplock bag and it can keep in the refrigerator for another 3 days. Otherwise, freeze and then bake 6-ounce cookies at 350F for 22-25 minutes or regular large cookies for 18-20 minutes. They’ll bake a little bit thicker in the middle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
