These Bakery-Style Double Chocolate Chip Cookies are everything you want in a cookie—soft, chewy, and loaded with both cocoa and chocolate chips. They have that perfect balance of rich chocolate flavor and a tender, slightly gooey center that just melts in your mouth. If you love classic chocolate chip cookies but with an extra chocolate boost, this recipe is definitely for you.
I really like making these cookies when I want something that feels a little special but still simple enough to whip up on a weekday. The secret, I think, is using good quality chocolate chips and a bit of cocoa powder in the dough to give it that deep chocolatey taste. Plus, the dough is easy to work with and doesn’t spread too much, so you get beautifully thick cookies each time.
My favorite way to enjoy these cookies is fresh out of the oven with a cold glass of milk. They also freeze well, so I like to make a batch ahead and pop them out whenever I need a quick chocolate fix. Whether you’re baking for friends, family, or just yourself, these cookies always bring a smile and a little bit of happiness. Give them a try—you might find yourself coming back to this recipe again and again!
Key Ingredients & Substitutions
Butter: Melted butter helps create a chewy texture and rich flavor. If you want a lighter option, use unsalted margarine, but results may vary slightly.
Brown and Granulated Sugar: Brown sugar adds moisture and chewiness; granulated sugar helps with crisp edges. Using all brown sugar makes cookies softer; all granulated sugar makes them crispier.
Cocoa Powder: Dutch-processed cocoa is less acidic and smoother, boosting chocolate flavor. If you don’t have it, natural cocoa works too but may impact texture a bit.
Chocolate Chips or Chopped Chocolate: Use your favorite semisweet or bittersweet chocolate. Chopped chunks create melty pockets; chips keep their shape.
Flaky Sea Salt: Adds a nice balance by cutting through the sweetness. Optional but highly recommended for that bakery-style finish.
How Do You Get Thick, Chewy Cookies Without Spreading Too Much?
Keeping the cookies thick and chewy involves a few important tips:
- Use melted butter but let it cool slightly before mixing to prevent greasing out the dough.
- Don’t overmix the dough once you add flour; mix only until combined to keep the texture tender.
- Chill the dough if possible, or bake the cookies immediately but space them well on the tray.
- Bake at 350°F and watch for edges to set while centers stay soft — underbake slightly, as cookies will firm up while cooling.
- Let cookies cool on the baking sheet for a few minutes to finish setting. This helps keep them chewy inside.
Equipment You’ll Need
- Mixing bowls – use one large bowl for wet ingredients and one for dry to keep things organized.
- Whisk or electric mixer – makes blending sugars and butter smooth and quick.
- Measuring cups and spoons – essential for accurate baking results.
- Baking sheets – flat and sturdy to ensure even baking and prevent burning.
- Parchment paper or silicone baking mats – stops cookies from sticking and helps with cleanup.
- Cookie scoop or spoon – shapes cookies evenly for consistent baking.
- Wire cooling rack – lets cookies cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped toasted nuts like walnuts or pecans for a crunch contrast.
- Swap half the semisweet chips for white chocolate chips for a sweet, creamy twist.
- Mix in 1/4 teaspoon cinnamon for warmth and a subtle spicy note.
- Try 1/2 cup mini marshmallows folded in before baking for gooey pockets.
Bakery-Style Double Chocolate Chip Cookie Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips or chopped chocolate
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Plus, allow an extra 5 minutes for cooling. Overall, you’ll be enjoying these delicious cookies in under 30 minutes!
Step-by-Step Instructions:
1. Prepare for Baking:
First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, stirring just until combined—don’t overmix! Fold in the chocolate chips or chunks evenly.
3. Bake and Finish:
Drop rounded tablespoons of dough onto your baking sheets, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, until the edges look set but the centers are still soft. They might seem slightly underbaked, and that’s perfect for a chewy center.
Remove from oven, and if you like, sprinkle a little flaky sea salt on top while the cookies are warm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite drink!
Can I Use Frozen Butter for This Recipe?
It’s best to use melted butter that’s cooled to room temperature. If you only have frozen butter, thaw it completely before melting to ensure the right texture in your dough.
Can I Substitute the Flour or Cocoa Powder?
All-purpose flour works best here, but you can try a gluten-free flour blend if needed—just expect a slightly different texture. For cocoa powder, Dutch-processed is ideal, but natural cocoa powder will work too, though it might affect the taste and color slightly.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months—just thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 3 days or freeze it for up to 2 months. If frozen, thaw in the fridge overnight before baking for best results.
