The Best Bakery Style Double Chocolate Chip Cookies
Seriously guys. You will never need another double chocolate chip cookies recipe! This one is SO thick and fudgy, and basically what chocolate lover dreams are made of. It’s beyond soft, and so moist it puts some bakery cookies I’ve had to shame.
So who else is up way past their bedtime watching the lamest possible movies on Netflix? That’s me right now. They have entire categories tailored just for me: “Movies from the 90s” and “Because you watched Mean Girls” and “Made for TV Movies.” << I SWEAR I’ve never watched any in that last category, but somehow Netflix just knows that I am a sucker for poorly acted, completely predictable movies. Extra points if it takes place at Christmas.
I really do feel bad that Eric has to put up with me movie-wise. He is legit obsessed with movies, and I don’t just mean blockbusters. He likes the classic, the obscure, and the critically acclaimed. He even has a blog where he reviews movies he’s watched. He just reviewed “The Umbrellas of Cherbourg,” a French movie from the 60s that is 100% sung. (I know, what?)
(Side note: I have over 600 posts on the blog. Sometimes I can remember that I told a story and want to find it, but can’t remember what recipe post it’s on. Luckily “charlatan” isn’t a very common search term, so if I can remember a few key phrases from the story and add “charlatan” at the end it usually comes up.
But for some reason when I typed in “charlatan eric movies japanese dead people” just now, Google failed me. What gives, Google? Why can’t you remember my story from 4 years ago about my husband watching weird independent foreign films? (I did end up finding it. Quote: “Do any of your husbands constantly watch really boring Japanese movies from the 60s? Well. Count your blessings.” In 10 years I will be writing about this topic again no doubt, and will search for “charlatan umbrellas Eric Netflix boring.”)
How to make Double Chocolate Chip Cookies
I’m not gonna lie, it takes some real commitment to get through one of these cookies in one sitting. Not only is there 1/4 cup of dough in each cookie, but they are just so RICH. The level of chocolate in these cookies is insane. There is melted dark chocolate in the dough. There is 1 CUP of cocoa powder. And there are chocolate chips: semi-sweet, dark, or a mixture of both (I chose that last one). This choice depends on how sweet you like your cookies.
I offered some to the guys working in my kitchen today (remodel is mostly done!) and within two bites they were both like, “um, can I have some water? These are really chocolatey.”
1/4 cup ftw.
Now, OF COURSE the recipe is going to be a little fussy. I didn’t call these “Quick and Easy Double Chocolate Cookies.” They are BAKERY style, and the fuss is what takes them from (shoulder shrug) good to (emoji eyebrows) NEXT LEVEL. This means that we’re going to use real melted dark chocolate in the dough, we’re going to freeze/refrigerate them so they are completely chilled, and we are going to make them so huge that you won’t even be able to finish one without breathing deeply or chugging milk. You may as well pay yourself $4 for every one of these cookies you eat, because that’s what you would pay in a bakery.
That being said, they’re really easy to make. There are no hard to find ingredients, and it’s not like there are any special techniques. Unless you consider patience a special technique. Which, I might actually agree with.
Enjoy! I’m going to go finish watching Cinderella Story. Because Hillary Duff is classic. (Eric, will you write a review for it on your blog??)
Other great cookie recipes to try!
Double Chocolate Cookies with Caramel Bits
Texas Cowboy Cookies << one of the most popular recipes on The Food Charlatan!
Brown Butter Chocolate Chip Cookies << this is my fav.
Double Chocolate Cookies from Valerie’s Kitchen
Double Chocolate Cookies from Love from the Oven
Blue Bottle Double Chocolate Cookies from Eats Well with Others
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The Best Bakery Style Double Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened (2 sticks)
- 1/2 cup white sugar
- 1 cup brown sugar
- 2/3 (4-oz) cup dark chocolate, (50-60%), melted ∞
- 2 large eggs
- 4 teaspoons vanilla
- 2 cups flour, spooned and leveled
- 1 cup cocoa powder, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups chocolate chips, dark or semi-sweet, or half of both
Instructions
- In a large bowl or stand mixer, beat the butter until light and fluffy, 2 minutes or so, scraping the edges.
- Add the white and brown sugar and beat 1 more minute, scraping bottom and sides.
- Add 2/3 cup (4 oz) dark chocolate (chop it with a knife if you aren't using chips) to a small bowl. Microwave in 20-30 second increments until it is getting smooth but there are still some lumps. Let it sit for 1 minute, then stir until it is completely smooth. (See photos) Beat the chocolate into the dough.
- Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
- Add the flour, cocoa, baking soda and salt. Stir the dry ingredients together a bit with a small spoon so you don't end up with any lumps of salt or soda in your cookies. Then beat the dry ingredients into the dough.
- When the dough is just starting to come together and there are still streaks of flour, add the chocolate chips. You can use semisweet chocolate, dark chocolate, or any combination of the two. You can also use a bar of chocolate that you have chopped. (12 ounces)
- Beat in the chocolate chips and mix until the dry ingredients are completely incorporated. Don't over mix! Stop the mixer as soon as it all comes together.
- At this point you need to chill the dough. It's too sticky to handle right now, plus it has to be completely cold when it goes in the oven. Method 1: Cover the mixing bowl and stick it in the fridge. Wait 2-3 hours until completely chilled, then let it sit out on the counter until it is soft enough to shape into balls, then proceed with Step 10.
- Method 2: Cover the mixing bowl and put it in the freezer for 30 minutes. Take it out and shape the dough as described in Step 10. Place the shaped cookies onto a plate, cover with plastic wrap and refrigerate 30 minutes,
- To shape the dough into cookies, use a 1/4 cup measuring cup. I really like using flexible measuring cups. Pack the dough into a quarter cup, then turn out and use your hands to shape them into a "tall" cookies. They should be taller than they are wide. See photos.
- Preheat the oven to 350 degrees F.
- Once you have completely cold shaped cookies, place them on a baking sheet lined with parchment paper or a silicone baking mat. You can put 8 cookies on each pan. Make sure there are at least 2 inches in between each cookie.
- Bake for 10-11 minutes. DO NOT over bake. They should still look pretty soft in the middle when you take them out, but shouldn't be shiny anymore.
- Immediately after pulling the cookies out of the oven, press 3-4 chocolate chips on top of each cookie.
- Let cool on the pan for 5-10 minutes.
- Use a spatula to transfer to a cooling rack.
- Eat one now. With a tall glass of milk.
- When they are cool, store the rest in a large tupperware or ziplock bag. They will keep on the counter for 2-3 days.
Notes
I adapted this recipe from Allrecipes.com. The idea of adding chocolate to the dough is from Just So Tasty. Go check out her blog! It is awesome! She has tons of chocolate cookie recipes.
Nutrition
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I forgot to cover the batter before putting it in refrigerator. I just took it out, what should I do to prevent it from negatively affecting the cookies?
Hi Dana! I think it will be fine, just bake them! They might have dried out a little but I think it will be okay. Enjoy!
Thanks! I baked them according to the directions, and they’re out-of-this-world delicious! A chocolate lovers dream! Next time I’ll remember to cover the dough when I refrigerate it.
I made a variation on this cookie for my father’s retirement back in June with dried tart cherries, toasted pecans, and espresso chocolate chips
I got a hankering for them again and just spent an hour hunting this exact recipe down again; TOTALLY worth it! The best!!
Hold up hold up. cherries, pecans, and espresso chocolate chips!!! You just took these to a whole new level!! I’m so glad you are loving the recipe and I’m loving your fun twist. Share more if you try out other stuff! Thanks so much for taking the time to chime in!
Oh and PS, if you are into cherry/pecan flavors, try out these Dark Chocolate Cherry Oatmeal cookies next. They are so good and sound like they are just your style!
Can you alter this recipe to make plain chocolate chip cookies?
Hi Patricia! I haven’t tried that. But I do have a fabulous recipe for chocolate chip cookies! Follow the instructions for using a 1/4 cup on these cookies and up the baking time: https://thefoodcharlatan.com/chewy-chocolate-chip-cookies/
Wow. These cookies are like chocolate heaven. I will definitely be making them again.
Anywho. Small story. I happened to stumble upon this recipe a few months ago and failed to bookmark it. I remembered one line of text: “pay yourself $4 for every one of these cookies you eat”. So I typed that, along with “Chocolate chip cookie” into the search bar, and finally found it. I just think it’s fitting that you talk about google searches in this very post and I had to do the exact same thing to find it again. :)
Ahaha!! This is my new favorite comment ever Pravar! I should change the name of these cookies to “Pay Yourself $4 Cookies” haha! I’m glad you were able to find it again and got to make the cookies. Thanks so much for reviewing! :)
The double chocolate chip cookies super good and delicious.
Do you have of red velvet cookies?
Thanks
I’m so happy to hear you liked the cookies Jennifer! I do not have any red velvet cookies, I should totally make some though!
I’ve made these 5 times, and was waiting to try a few things before leaving a review. First, these taste absolutely amazing. If you love chocolate, these cookies are for you. Very rich, very chocolatey, very delicious! I love them.
I also wanted to address the issue of the cookie not flattening durning baking. This is a real thing. I’ve tried it with room temperature eggs (my usual), cold eggs (because the recipe doesn’t specify…), cold batter, and room temperature batter. In all cases, with a 1/4 cup of batter, the cookie didn’t want to flatten out. No big deal though – just don’t make them tall to begin with. For 1/4 cup what worked for me was using the flexible 1/4 measuring cup, turning them out, and then giving them a little smoosh to flatten them slightly. Perfect.
Finally, if you want a smaller cookie, these work really, really well with a medium cookie dough scoop. If you fill it so that you have a heaping, rounded scoop and drop the dough onto the sheet as spheres, bake for 10 minutes, you get a perfect, 2 inch wide, 3/4 inch tall cookie.
Thanks food charlatan!
Thanks for all the tips Andrea! I think when I posted this I was using the same method: flexible measuring cup. Works like a charm! Then if they are tall I press chocolate chips on top. Thank you for taking the time to comment!
Hi! I’m excited to try this recipe. Reviews sound great! I just didn’t see much comments if these are chewy… are the cookies chewy? I like my cookies super chewy. :)
Hi Tin! Yes, they are super chewy! Enjoy the cookies!
Thanks so much! Just saw your reply. Excited to try! :)
I was excited to make these, but they were kind of a flop. Like several other commenters, mine didn’t flatten at ALL – they stayed in exactly the ball shape I formed the dough in. They were also pretty crumbly.
So sad Ericka! I’m sorry the recipe wasn’t for you. I just remade these again this week to double check the recipe, and they turned out fine. One thing I always do that is not in the recipe though, is add chocolate chips to the top of each cookie at the end. Try that next time! I’ll edit the recipe.
I made this “The Best Bakery Style Double Chocolate Chip Cookies”. They are so so so delicious. Thank you so much for sharing this recipe!!!!
Yay I’m so glad you liked it Sue! This has got to be one of my favorites. So glad you loved it too, and thank you for commenting!
Just made a batch of these and threw in some caramel chips for half the chocolate chips. They came out so good, like the edges and top of a brownie. I had some blue jokes about the appearance of the dough and the residue on my hands after shaping them, but dang, these came out delicious!
Caramel chips sounds like a great idea Tobe!
Thank you for such an incredible recipe! I made these cookies for the first time today and they were a hit at my Christmas party. I didn’t bring a large plate because I assumed these would be “too chocolatey” for most of my family. However, they were gone before I knew it!
(I used Belgian dark chocolate chunks as well as semi-sweet mini chocolate chips in the batter).
Ooh love the idea of using chocolate chunks and mini chips! That’s a great idea! And it turns out “too chocolatey” isn’t a thing. I guess your family learned that. ha! I’m kidding ;) So glad the cookies were a hit, thanks for commenting Sunaina!
Haha Yes, the family is learning and making improvements! :) I no longer have to hear complaints of too much chocolate. (Not a thing).
This recipe is almost exactly like the one my mom was given back in the 60s called “Ranger cookies” except, of course, there was no such thing as p’nut butter chips … so plain old p’nut butter was just in the dough. It also called for “Wheaties” cereal … anyone out there remember those? Anyway, they were the best cookies we’d ever tasted as far as we were concerned. Of course, with us being a family of 5, mom never made giant cookies either. Can’t wait to try your recipe … wish my brothers, mom & dad were still here to share them with me. Thanks for the memories.
Hi Tillie! I think this comment was meant for the Texas Cowboy cookies? I’ve never heard of double chocolate chips being called Ranger cookies but maybe I just live under a rock ;) Enjoy the cookies and let me know how it goes!!
Yes, Wheaties are still around!😊
I made these today—so yummy! But they don’t spread AT ALL. Next time I’ll shape the dough the way I want the cookies to come out!
hi Jenna! I’m sorry yours didn’t spread! I think it’s a case of a bit too much flour :) Im so glad you enjoyed them!
I was actually really careful about spooning the flour gently and not allowing it to pack. I think perhaps I didn’t let the butter soften for long enough. I whipped it after allowing it to sit out for and hour and half; I usually allow butter to warm on the counter for about four hours. Still yummy tho!
These are the best ! i make them all the time and they are always a hit. They are a deeper and richer chocolate cookie than anything I’ve made.. And fyi – i’ve never written a review before – this is my first but these cookies are so good they deserve a review.
Hi Joanne, I’m so glad you enjoyed the cookies! I agree, they have a deep, rich flavor; perfect description. Thanks so much for taking the time to review! Means so much to us food bloggers!
Just wanted to chime in and say that I have made these cookies multiple times and they are a huge hit! Bringing a batch to Thanksgiving dinner tonight! Thank you for the recipe!
Hooray! So glad you are loving the recipe Kristin! Happy Thanksgiving, thank you for the comment!
Hi! I made these and they tasted so good! I used Dutch cocoa instead of regular because I prefer the flavor. However, I did have a bit of an issue naming them. I split my cookies into 1/8 cup, I suppose, and got about 28. After the first 10 minutes or so they were still raw :(. I had to put them back in for maybe 6 extra minutes. This might have been because of how thick they were and because I chilled them after shaping. Any advice for next time?
Hi Isabella! If the cookies turned out fine after increasing the baking time, I would just continue doing that! Every oven bakes different.
I have made these cookies several times – they are so good! and the dough will keep in the freezer so you can make a few at a time, if you’re an empty nester like us now!
Can we use Dutch processed cocoa powder in these?
Hi Niya! I haven’t tried that, I’m sure it would be delicious!
I made these yesterday and they are so freaking good! The only issue I had was getting them to bake into the right formation. I tried forming them like you suggested in the recipe, and a some other shapes, and no matter what I did they just baked into that formation with no spreading. Any suggestions for how to avoid this for next time so they are instagram-picturesque ;)?
Hm great question Alexis! Are you spooning and measuring your flour? do you think your cocoa might be too packed? If that’s not the problem I suppose you could just try flattening the cookies with a spoon a bit before baking, and then again after baking if necessary. Or just shape them exactly how you want the cookie to be baked, but keep an eye on your bake time, it might take a shorter time. I’m so glad you are enjoying the recipe!! Thanks for your comment!
Thanks! I think my flour and cocoa weren’t too packed. This just means I’ll have to give them another go….darn! :p
Can the double chocolate chip cookies be froze?
Hi Gailene, absolutely! Cookies freeze very well. Freeze tightly sealed in ziplock bags, then thaw completely on the counter with the bag zipped so they don’t get dry.
Hi. This recipe is so awesome. Everyone loved the cookies. They came out so soft and moist. They freeze very well and taste good frozen😊. This will be my go to recipe for all of my cookies. Thank you for sharing the recipe!
I’m so glad you liked the recipe Shandre! I’m a sucker for a good moist cookie :) Thanks so much for your review!
Amazing cookies! Never made a cookies before, but will definitely be my fav cookies recipe! Super moist and chewy! ❤️✨
I’m so glad you liked the recipe Giecella! Thanks so much for commenting!
This recipe is the bomb diggity! The cookies are amazing! Moist, rich, chewy and intensely chocolatey, but not too sweet. I used melted Bakers semi-sweet squares in the dough, and half and half Chipits 50% chips and Chipits milk chocolate chips and the cookies turned out just perfect. I used a cookie scoop (green handle) that I guess was slightly more than 1/4 cup because I only got 14 cookies, but nobody’s complaining. ;-) Will definitely be making these again!
I definitely wouldn’t complain if you handed me one of these cookies that was made with more than a 1/4 cup of dough :) Bring on the huge cookies!! I’m so glad you enjoyed the recipe Renee, thanks for your tips and review!!
I am not a cook and messed up this recipe a couple times along the way but was committed to seeing it through and ended up winning my company’s chocolate chip cookie baking contest! These taste so good. I’m so proud of myself. Thanks FS.
That is so awesome Charlie!! Way to see it through! I’m so glad you didn’t give up. Congrats on the prize!! So fun!!
I made these exactly as you instructed and thought they were perfect. Now, I’m planning on giving the frozen, pre-shaped dough to someone as a gift. Any tips for how to package it? Are there any adjustments to make for baking time/temp if you’re baking straight from frozen? How long can the dough keep in the freezer? Thank you!
What a great idea Rachel! I’m sure your friend will love it. I would package the already frozen dough balls in a plastic tupperware of some kind, that way they can just stick it right in the freezer. I have baked these straight from frozen many times and don’t make any adjustments besides adding a couple minutes to the bake time. They will need to keep an eye on them and check them to see if they are done. I would say these would keep in the freezer for at least 3 months. Great questions! Thanks for commenting!
The cookies are so good, although they tend to get stale quickly. They are best fresh out of the oven, within 24 hours.
I think these are the best cookies ever! SO fudgy, and with not a lot of gluten either.
Thanks Julia! I’m glad you liked them! I agree, these cookies are best on day 1. I like to freeze the leftover cookie dough that I’m not using right away. You can bake it straight from frozen!
How long can you freeze cookies for after they bake
hi Tia! Usually you can freeze cookies for up to 3 weeks if they are well sealed.
This was very good. I loved it the entire time I was making it. I didn’t have dark chocolate ounces so I made it with half a stick of butter and 3/4 cups of cocoa. I completely skipped the 1 cup of cocoa because it was already so chocolatey and I didn’t want to overpower it. The batter wasn’t as thick as it should have been but I ran out of flower so I couldn’t add more than the recipe called for. Overall it was great. I haven’t baked it but I will update you when I do. ♥️♥️♥️♥️♥️
How did they turn out Kenzie? i hope they were great! Hard to go wrong with chocolate and butter! :)
I made these for a meeting and they were a hit! I made them a bit smaller than suggested and they worked out great.
I absolutely loved these. Although they were too much work for me and I found myself savouring the last cookie because I know I’ll never make it again. But mine only came out good cookie shaped if I placed circular portions in the oven. The ‘taller rather than wider’ shape made it into a mountain😂. They were still tasty tho.
Never again!! So sad! I’m glad you enjoyed them while the lasted ;) Thanks Urvi!
These are the best! I won the family cookie baking contest!
YES!! Congrats. It’s hard to beat a double chocolate cookie!!
Hi there! How long can you refrigerate the dough before using? Say if you were to make the dough ahead of time if you’re baking a lot of cookies. Thanks!
Hey Jen! I’d say you can keep the dough in the fridge well covered for up to 3 days. You can freeze the dough too!
Hi,
I tried this recipe but the sugar didn’t completely dissolve and I could taste the granules in every bit – what am I doing wrong?
Hi Divya! I’m not sure what happened, the butter should be creamed with the sugar. Try beating the butter and sugar for 3-4 minutes next time to make sure it’s incorporated!
Hey! Awesome recipe! Can I dip these in powdered sugar, as you do with crinkle cookies, to make them look more festive? Thanks! You are fantastic
-Chloe
That’s a great idea Chloe! I think it would work great! Let me know how they turn out :) I also have this crinkle cookie recipe that is bomb, if you want to make those instead. Seriously they are super fudgy. https://thefoodcharlatan.com/chocolate-crinkle-cookies/
Ahh, I am not a big cookie or chocolate fan but I made for my grandson who is wild about chocolate anything. Of course I tasted these gems and these are what dreams are made of.
I will make these again for all my chocolate lovers. Perfect. Thank you.
They are perfect for chocolate lovers!! I’m glad they were a hit :)
This recipe looks really good and I’m not cited to try it! I was wondering if you could tell me what kind of chocolate chips you use? Thanks!
Hey M! I used semi sweet chocolate chips! Tell me how the recipe goes! :)
these are the best double chocolate cookies – I usually make 1/2 and freeze 1/2 batch for later. soooo good. dough is good too.
I do the same thing! I shape the dough and then freeze in ziplocks, then bake straight from frozen. It’s a very dangerous thing to always be 15 minutes away from freshly baked cookies, but what can I say, I like to live on the edge ;) I’m so glad you like the recipe, thanks for commenting!
Tried this recipe last night and they came out with more of a cake texture and crumbled easily. I was looking for something on the chewy cookie side and that didnt happen for me. Any thoughts on what might have gone wrong?
Thanks. Flavor is good though.
Hi Rita! These cookies definitely shouldn’t have a cake texture. Is it possible you packed your flour too much?
Hi these cookies are the best double chocolate cookies i have ever made! I even gift them often to family n friends, n i get great reviews everytime.
The only issue i have is they crumble really easily, am not sure what am doing wrong, i follow the recipe n the taste is great. How do i make them less crumbly ??
Hi Ni! I’m so glad you are enjoying the recipe. If they are crumbly, it could be that there is too much flour. Make sure you are spooning your flour, and if it’s still too much, try reducing the flour in the recipe by a tablespoon or two. Good luck!
We tried this recipe and it was one of the best cookies we’ve ever made! Just what you need when you really want to indulge yourself!
That is awesome to hear Jenna!! I love these cookies so much, I’m so glad you do too! Sooo chocolatey, and yes, indulgent is the perfect word :) Thanks for commenting!!
Your cookies looks delicious.. any advise to make it crunchy? I love crunchy cookies..
Hey Lin! This recipe as written makes for a pretty soft cookie. I would actually find a different recipe!
These are every bit as delicious as they sound, and they stayed fresh for a few days too, but they only last about 2 days or so. The dough is quite sticky, so I made all of them on 3 sheets, so I could eat the dough off my fingers…I’ll be making these again.
Eating the dough off your fingers is one of the best parts of cookie making, right?? :) I’m so happy the cookies turned out for you! Thank you so much for reviewing, it means so much to me as a food blogger!
YOU ARE THE LEGEND27!
Seriously can’t tell if this is a spam comment or not, but I’ll take it either way. On days I’m feeling down I’ll just be like, “Somebody on the internet thinks I’m LEGEND27!!!”
These look amazing! Can they be made smaller? I was thinking of making them for a cookout. Thanks!
Hey Julie! Yeah you definitely could make them smaller, just decrease the bake time by a few minutes. Enjoy!
I’m willing summer to end in the Valley so that I can turn the oven on and get back to baking. These might be what I make first! They look so good.
Is it over yet?? It’s 108 here in Sacramento today… Crank up that AC :) :)
Hi. Looks awesome but questions: for high altitude? 7000 ft…more flour? Which is what i usually do… Also is that 1/2 cup of white sugar? Just says 1/2 sugar…😜 thanks! Dying to make these!!!
Ah sorry about the typo Lesley, thanks for pointing that out! I fixed it, yes it’s a half cup. And honestly I’m not experienced baking at a high altitude, it sounds like you know much more than I do! I’m at the mercy of Google! Let me know if you try it out!!
CHALLENGE ACCEPTED to eat an entire cookie ;)
Haha!! Make it happen Shikha!! You can do it! :)
These cookies are so good!!! It fills me with joy that I live close enough to you that I get to taste things you make sometimes :)
Wait, that sounds like I only visit for the food…. adorable grandchildren! Scintillating conversation! (Great food – bonus)
My family and friends loved these! I added macadamia nuts and white chocolate chips along with the chocolate chips! 1 question have you made these regular size?
Hi Susan! LOVE the macadamia and white chocolate idea! Yes you can totally make these smaller. Just decrease the bake time!
haha oh gosh I stayed up way too late the other night watching The Holiday since it was on TV. Christmas movies in August? Sure, why not!? lol Anyway, these cookies look SO GOOD.
Right?? Never the wrong time for Christmas movies. I think I watched that one a few months ago when it was first available. I’m so predictable! haha! Thanks Ashley!