Bakery-Style Double Chocolate Chip Cookie Recipe
These Bakery-Style Double Chocolate Chip Cookies are soft, chewy, and packed full of rich chocolate flavor from both cocoa powder and lots of melty chocolate chips. Their slightly crisp edges…
Tip: save now, cook later.These Bakery-Style Double Chocolate Chip Cookies are soft, chewy, and packed full of rich chocolate flavor from both cocoa powder and lots of melty chocolate chips. Their slightly crisp edges and tender centers make them the perfect treat for any chocolate lover. You can spot the generous mix of gooey chips baked right into these thick, delicious cookies.
I love making this recipe when I want that fresh-from-the-bakery feeling at home. The smell of chocolate in the kitchen almost always makes everyone stop what they’re doing to see what’s baking. A little trick I use is to chill the cookie dough before baking—it helps the cookies keep their shape and creates that perfect chewy texture I’m always after.
These cookies taste amazing straight out of the oven, maybe with a cold glass of milk or a cup of coffee. I often find myself baking a batch just to share with friends and family because everyone falls in love with them so easily. Whether it’s for a cozy night in or a casual get-together, these double chocolate chip cookies never disappoint.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control salt levels better. Softened butter is best for creaming, which helps build a light texture. If you need a dairy-free option, try vegan butter or coconut oil, but note the flavor might change.
Sugars: This recipe uses both granulated and brown sugar. Brown sugar adds moisture and chewiness, while granulated sugar creates crisp edges. If you’re out of brown sugar, you can mix white sugar with a little molasses.
Cocoa Powder: Dutch-processed cocoa is smoother and less acidic, giving a deep chocolate taste. If you only have natural cocoa powder, your cookies might be a bit tangier but still delicious.
Chocolate Chips: I like mixing semisweet chips with chopped chocolate chunks for extra melty spots. If you want to change it up, use dark chocolate chips or even white chocolate for a twist!
How Do You Get Soft, Chewy Cookies with Perfect Cracked Tops?
The magic of bakery-style cookies lies mostly in technique. Here’s how to get that soft, chewy texture with slightly crispy edges and pretty cracked tops:
- Cream Butter and Sugars Well: Beat until fluffy to trap air, which helps cookies rise and makes them tender.
- Don’t Overmix: When adding dry ingredients, stir just until combined to avoid tough cookies.
- Chill the Dough: Cooling the dough firms fats, helping the cookies spread less and keep thickness. This also brings out richer flavors.
- Watch Baking Time: Bake until edges look set but the centers look a bit soft and underbaked. They’ll firm up while cooling but stay chewy inside.
- Let Cookies Rest: Cooling on the baking sheet allows cookies to finish cooking gently and develop their chewy texture.
Equipment You’ll Need
- Large mixing bowl – roomy enough to mix your cookie dough without spilling everywhere.
- Electric mixer or hand mixer – makes creaming butter and sugars fast and easy.
- Measuring cups and spoons – important for getting ingredients just right for perfect cookies.
- Baking sheets – flat, sturdy sheets help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – prevent cookies from sticking and make cleanup quick.
- Spoon or cookie scoop – helps portion dough evenly for uniform cookies that bake the same.
- Wire cooling rack – lets cookies cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for crunch and a nice contrast to soft cookie texture.
- Mix in white chocolate chips instead of semisweet for a sweeter, creamy twist.
- Swap half the chocolate chips for peanut butter chips to add a nutty flavor that pairs well with chocolate.
- Stir in a teaspoon of instant espresso powder to boost the chocolate flavor and add depth.
Bakery-Style Double Chocolate Chip Cookie Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips (or a mix of chips and chunks)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes to 1 hour for chilling the dough, and 9-12 minutes for baking. Overall, plan for about 1 hour and 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep cookies from sticking and make cleanup a breeze.
2. Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This helps make your cookies tender and delicious.
3. Add Eggs and Vanilla:
Mix in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract to add a lovely flavor.
4. Combine Dry Ingredients:
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. This helps to mix everything evenly before adding to wet ingredients.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep cookies soft.
6. Fold in Chocolate Chips:
Stir in the chocolate chips and chunks, making sure they’re well distributed for gooey bites in every cookie.
7. Chill the Dough:
The secret to nice, thick cookies is chilling the dough for at least 30 minutes to 1 hour. This firms the dough and intensifies flavors.
8. Scoop and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to give the cookies room to spread.
Bake for 9-12 minutes, until the edges look set but the centers still appear a bit soft – this ensures a chewy, moist center.
9. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature to enjoy their rich chocolatey goodness.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter so it creams properly with the sugars. If your butter is frozen, let it thaw in the fridge overnight or sit at room temperature for about 30 minutes before using.
How Long Can I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before enjoying.
Can I Substitute All-Purpose Flour with Gluten-Free Flour?
Yes! Use a gluten-free all-purpose flour blend designed for baking. Keep in mind the texture may vary slightly, so chilling the dough longer can help maintain the right consistency.
Is It Okay to Skip Chilling the Dough?
You can skip chilling in a pinch, but the cookies may spread more and be thinner. Chilling firms the dough and helps achieve those thick, chewy bakery-style cookies!
