Description
These Bakery Style Double Chocolate Chip Cookies are rich, fudgy, and loaded with chocolate chips, delivering the perfect balance of sweetness and cocoa flavor. Made with a blend of cocoa powder and melted dark chocolate, these cookies have a deep chocolate taste and a soft, chewy texture reminiscent of classic bakery treats.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 oz dark chocolate (melted)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups chocolate chips
Instructions
- Combine Dry Ingredients: Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly mixed to ensure even distribution of leavening agents and salt throughout the dough.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to cream the unsalted butter with the brown sugar and granulated sugar until the mixture is smooth and fluffy, which helps to create a tender cookie texture.
- Add Melted Chocolate and Egg: Mix in the melted dark chocolate, stirring until combined, then add the egg and vanilla extract; stir until the mixture is smooth and homogeneous, incorporating air for a lighter cookie.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Fold in the chocolate chips evenly throughout the dough to ensure each cookie has a generous amount of chips.
- Chill Dough: Cover and chill the dough in the refrigerator for at least 3 hours up to 48 hours. Chilling helps develop flavor and improves the dough’s handling and texture during baking.
- Prepare for Baking: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Scoop the chilled dough into evenly sized balls and place them spaced apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes until they are set around the edges but still soft in the center for a chewy texture.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps the cookies set and prevents breaking.
Notes
- For extra chewy cookies, chill dough for the full 48 hours.
- You can substitute semi-sweet chocolate chips if preferred.
- Make sure not to overbake; cookies continue to cook slightly as they cool.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a nuttier version, fold in 1/2 cup chopped walnuts or pecans with the chocolate chips.
