Short Description
These bakery-style double chocolate chip cookies are rich, fudgy, and packed with chocolate flavor. With a crisp exterior and a gooey, chocolate-filled center, they are perfect for satisfying any chocolate craving. Whether you enjoy them warm with a glass of milk or as a decadent dessert, these cookies are sure to impress.
Why You’ll Love This Recipe
- Rich and indulgent – Made with cocoa powder and chocolate chips for a deep chocolate flavor.
- Bakery-style texture – Slightly crisp on the edges with a soft, chewy center.
- Easy to make – Requires simple pantry ingredients and minimal prep time.
- Perfect for any occasion – Great for bake sales, parties, or just a homemade treat.
- Customizable – You can add nuts, white chocolate chips, or even a hint of sea salt for extra flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together in a mixing bowl until light and fluffy.
- Add the eggs and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop the dough onto the prepared baking sheet, spacing each portion about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes about 18-24 cookies
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-30 minutes
Variations
- Triple Chocolate Cookies: Add white chocolate chips along with semi-sweet chocolate chips.
- Nutty Twist: Stir in chopped walnuts or pecans for added crunch.
- Salted Chocolate Cookies: Sprinkle a pinch of sea salt on top before baking.
- Espresso Infused: Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in an airtight container in the fridge for up to a week.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months.
- Reheating: Warm in the microwave for 10-15 seconds to restore the soft texture.
FAQs
How do I make my cookies extra soft and chewy?
Use more brown sugar than granulated sugar and avoid overbaking.
Can I use dark chocolate instead of semi-sweet chocolate chips?
Yes, dark chocolate chips will give a richer, slightly less sweet taste.
Why did my cookies turn out dry?
Overbaking or using too much flour can cause dryness. Be sure to measure ingredients accurately.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze them. Bake from frozen, adding 1-2 minutes to the baking time.
Do I need to chill the dough before baking?
Chilling the dough is optional but can help create thicker cookies with a better texture.
What type of cocoa powder is best for this recipe?
Unsweetened cocoa powder (either natural or Dutch-processed) works best.
How do I prevent my cookies from spreading too much?
Make sure the dough is not too warm and avoid over-creaming the butter and sugar.
Can I add more chocolate chips?
Yes, feel free to increase the chocolate chips for extra richness.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can work in a pinch.
Conclusion
These bakery-style double chocolate chip cookies are the perfect treat for chocolate lovers. With their rich flavor, chewy texture, and endless customization options, they are sure to become a household favorite. Whether enjoyed fresh out of the oven or saved for later, these cookies will never disappoint. Try them today and experience a homemade bakery-style delight!
Print
Bakery-Style Double Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
Description
These bakery-style double chocolate chip cookies are soft, chewy, and loaded with rich chocolate flavor. Made with cocoa powder and filled with chocolate chips, they have a perfectly gooey center and slightly crispy edges. Perfect for chocoholics.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together in a large bowl until light and fluffy.
- Add eggs and vanilla and mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy with a glass of milk.
Notes
- For extra gooey cookies, underbake slightly and let them cool on the tray.
- Chill the dough for 30 minutes for thicker cookies.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Details
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2.5g
- Cholesterol: 25mg
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