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Double Chocolate Chip Cookies

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These bakery-style double chocolate chip cookies are rich, fudgy, and loaded with chocolate chips and chunks. With a crackly exterior and gooey center, they’re easy to make and perfect for any chocolate lover.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1/2 teaspoon (2g) espresso powder (optional)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (85g) dark chocolate chunks (optional, but recommended)

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using). Break up any cocoa clumps.
  3. In a separate bowl, whisk melted butter, brown sugar, and granulated sugar until creamy and slightly lighter. Add eggs and vanilla extract, whisking until smooth.
  4. Pour wet ingredients into the dry mixture. Use a spatula to gently fold until just combined. Do not overmix.
  5. Fold in chocolate chips and dark chocolate chunks until evenly distributed. If dough feels warm, chill briefly.
  6. Chill the dough for at least 30 minutes (up to 2 hours) for best texture. If short on time, chill for at least 15 minutes.
  7. Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart on the prepared tray. Press extra chocolate chunks on top if desired.
  8. Bake at 350°F (175°C) for 10-12 minutes. Edges should be set, centers will look slightly underdone.
  9. Let cookies cool on the tray for 5 minutes, then transfer to a cooling rack.
  10. Serve warm for gooey centers, or let cool for classic bakery-style texture. Optionally, sprinkle with flaky salt while warm.

Notes

Chilling the dough is key for thick, chewy cookies. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and allergy-friendly chocolate chips. Do not overbake; cookies will set as they cool. Add nuts or white chocolate chips for variations.

Nutrition

Keywords: double chocolate chip cookies, bakery style cookies, chocolate cookies, easy cookie recipe, fudgy cookies, homemade cookies, dessert, chocolate chip cookies

Find it online: https://jodierecipes.com/double-chocolate-chip-cookies-recipe-easy-bakery-style-perfection/