It’s no secret that I love a good cookie.
They’re easy to make, the flavor combinations are nearly endless, and they’re delicious. So, there’s a lot to love about cookies.
These Bakery Style Double Chocolate Chip Cookies are thick, soft double chocolate chip cookies. I use semi-sweet chocolate chips because they’re my go-to for most cookie recipes, but bittersweet or milk chocolate would work instead.
Since they start with cold butter, the dough keeps its shape well when baked – no chilling needed. It also means that this is a great recipe to make when that cookie urge strikes and you don’t want to wait for the butter to soften or the dough to chill.
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Bakery Style Double Chocolate Chip Cookies
Bakery Style Double Chocolate Chip Cookies are thick, soft chocolate chocolate chip cookies.
- 1 cup cold unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
- Beat butter and sugars together until well-combined, about 2-3 minutes.
- Mix in the eggs one at a time, scraping down the bowl as needed.
- Add vanilla extract, and mix to combine.
- Add the cocoa powder, flour, salt and baking powder; mix until just incorporated.
- Fold in the chocolate chips.
- Scoop dough in 1.5 tablespoon scoops (medium cookie scoop).
Roll each scoop of dough into a ball and flatten slightly.
- Place on baking sheet about 2 inches apart.
Bake about 8-12 minutes.
- Let cool on the baking sheets 5 minutes, and then transfer to a wire rack to cool completely.
*Nutrition values are estimates.