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!
WHAT YOU NEED unsalted European style butter granulated sugar light brown sugar egg and egg yolk vanilla extract cornstarch baking powder baking soda kosher salt Dutch process cocoa powder all-purpose flour bittersweet chocolate wafers or dark chocolate chips good quality milk chocolate bar flaky sea salt
1. 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. 2. 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. 3. 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.
4. Scrape down the bowl and mix in the flour on low-medium speed until it’s almost combined. 5. 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.
6. 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. 7. 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.
8. Let the dough chill uncovered for at least 4 hours or preferably overnight. 9. 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. 10. 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.
11. 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. 12. Enjoy warm for a more gooey center or cooled for a dense and soft cookie. Enjoy!