Bakery-Style Double Chocolate Chip Cookie Recipe
These Bakery-Style Double Chocolate Chip Cookies are everything you want in a cookie—soft, chewy, and packed with rich chocolate flavor from both cocoa and plenty of chocolate chips. They have…
Tip: save now, cook later.These Bakery-Style Double Chocolate Chip Cookies are everything you want in a cookie—soft, chewy, and packed with rich chocolate flavor from both cocoa and plenty of chocolate chips. They have that perfect balance between gooey and crisp edges that makes you keep reaching back for one more. If you’re a chocolate lover, these cookies will definitely hit the spot.
I love making these cookies because they feel just like the ones you’d get at your favorite bakery, but they’re so much better when fresh from your own oven. One tip I’ve learned is to chill the dough before baking—it helps the cookies hold their shape and makes the texture even better. Plus, you get to sneak a little taste of the raw dough, which is always my favorite part!
My favorite way to enjoy these cookies is with a big glass of cold milk or a warm cup of coffee. They’re perfect for sharing, but honestly, I understand if you want to keep the whole batch to yourself! Whenever I bake these, the whole house smells like chocolate heaven, and it’s impossible not to feel cozy and happy.
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over the salt level. Make sure it’s softened for easy creaming. For a dairy-free option, try vegan butter or coconut oil—though the texture will be a bit different.
Sugars: Brown sugar adds moisture and chewiness, while granulated sugar helps with crispiness. You can swap light brown sugar with dark brown for a richer flavor, or use coconut sugar for a subtle caramel note.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate kick. Dutch-processed cocoa works if you want a smoother, less acidic taste, just remember to adjust the baking soda slightly.
Chocolate Chips: Semi-sweet chips balance the sweetness well. Feel free to try dark chocolate chips for a more intense flavor or milk chocolate chips for extra creaminess. You can also chop a chocolate bar for larger chunks.
How Do I Get Soft, Chewy, Bakery-Style Cookies Instead of Hard Ones?
Soft, chewy cookies happen when you manage ingredients and baking time carefully. Here’s what works for me:
- Chill the dough: Refrigerating for at least 30 minutes lets the fats solidify, which keeps cookies thick and stops spreading.
- Don’t overbake: Pull cookies out when edges are set but centers look a little under-baked. They finish cooking on the hot baking sheet and stay soft inside.
- Mixing method: Cream butter and sugars until light and fluffy to trap air, helping with softness and texture.
- Scoop evenly: Use the same size dough balls spaced well apart so cookies bake evenly and get that bakery look.
Equipment You’ll Need
- Baking sheets – I like using heavy-duty ones for even heat and crisp edges.
- Parchment paper or silicone baking mats – they stop cookies from sticking and make clean-up easy.
- Mixing bowls – a large one for creaming butter and sugars, plus another for dry ingredients.
- Electric mixer or hand whisk – makes mixing dough smooth and fast, especially for creaming.
- Spoon or cookie scoop – helps you get evenly sized dough balls for uniform baking.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap semi-sweet chips with white chocolate chips for a sweeter, creamier twist.
- Add ½ cup chopped nuts like walnuts or pecans for crunch and a nutty flavor that balances chocolate.
- Try stirring in a teaspoon of espresso powder to boost the chocolate taste and add depth.
- Mix in dried cherries or cranberries for a tart contrast that brightens up the rich cookies.
Bakery-Style Double Chocolate Chip Cookie Recipe
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare the dough and 10-12 minutes of baking per batch. For the best results, chill the dough in the refrigerator for at least 30 minutes before baking. So, plan for around 1 hour total, including chilling and cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or use silicone baking mats to keep your cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mix is light and fluffy. Then add the eggs one at a time, mixing well after each egg. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt to avoid any lumps and ensure even mixing.
4. Bring it All Together:
Gradually add the dry ingredients into the wet ingredients, mixing only until just combined. Then, fold in the chocolate chips evenly throughout the cookie dough.
5. Chill the Dough:
For the best texture and shape, cover and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape and results in a chewy, soft cookie.
6. Scoop and Bake:
Use a spoon or cookie scoop to place rounded tablespoons of dough on the prepared baking sheets, about 2 inches apart. For an extra chocolaty look, press a few chocolate chips on top before baking.
Bake for 10-12 minutes, or until the edges are set but the centers still appear a bit soft—this will keep your cookies soft and chewy.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Serve with milk or your favorite warm drink, and enjoy!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to get the right creamy texture when mixing. If you only have frozen butter, thaw it in the fridge overnight and bring it to room temperature before starting.
How Long Can I Store These Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute Cocoa Powder with Melted Chocolate?
Cocoa powder gives the cookies a rich chocolate flavor without adding extra fat. If you want to use melted chocolate, you’ll need to adjust the butter quantity to maintain the right texture, which can be tricky. For best results, stick with cocoa powder.
Do I Have to Chill the Dough Before Baking?
Chilling the dough helps the cookies hold their shape and improves texture, making them thicker and chewier. While you can bake immediately, chilling for at least 30 minutes is recommended for the best bakery-style results.