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. Originally published August 10, 2017.
Table of Contents
- Bakery Style Double Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies ingredients
- Double Chocolate Chip Cookies Recipe substitutions
- How to make Double Chocolate Chip Cookies
- Bakery style Double Chocolate Chip Cookie Recipe tips
- How to store Chocolate Chocolate Chip Cookies
- Double Chocolate Cookies Recipe FAQs
- Other great cookie recipes to try!
- Double Chocolate Cookies Recipe Recipe
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.”)
Bakery Style Double Chocolate Chip Cookies
If you’ve ever heard of the Levain Bakery cookies this is what we’re talking about. Dark, deep, rich chocolate cookies packed with chocolate chips, so big that it’s almost unreasonable to expect you to eat one yourself. (Trust me, I don’t say that lightly…one cookie is not normally enough for me, because I have a wicked sweet tooth and a high tolerance for sugar.)
They’re enormous. They’re luscious. They’re illegal to eat without a full gallon of milk nearby (I mean not really but I’m just sayin’, be prepared).
Ready to die and go to chocolate lover’s heaven? Let’s do this.
Chocolate Chocolate Chip Cookies ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Salted butter
- White sugar
- Brown sugar
- 50-60% dark chocolate (from a high quality baking bar or dark chocolate chips)
- Baking soda
- Cocoa powder (NOT dutched)
- Chocolate chips (semi-sweet or dark)
Double Chocolate Chip Cookies Recipe substitutions
Don’t want semi-sweet or dark chocolate chips? Choose peanut butter, milk chocolate, mini chips, or white chocolate chips instead. Otherwise I’d stick with the proportions of everything in the recipe, from the dark chocolate baking bar/dark chocolate chips to the cocoa powder. This makes for tender, deeply chocolatey cookies. You can’t just omit the chocolate or the cocoa powder or try to substitute them for each other without causing problems.
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.”
Here’s a quick overview of how to make these cookies. Scroll down to the recipe card for complete instructions!
- In a large bowl or stand mixer, beat the butter until light and fluffy. Add the white and brown sugar and beat for 1 more minute.
- Add the dark chocolate to a small bowl. Microwave until it is getting smooth but there are still some lumps. Let it sit for 1 minute, then stir until it is completely smooth and beat the chocolate into the dough.
- Add eggs and vanilla and beat well.
- Add the flour, cocoa, baking soda and salt. Stir the dry ingredients together 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, add the chocolate chips.
- Beat in the chocolate chips and mix until the dry ingredients are completely incorporated.
- Chill the dough using either:
- 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 for 30 minutes.
- To shape the dough into cookies, use a 1/4 cup measuring cup.
- Preheat the oven to 350 degrees F.
- Once you have completely cold shaped cookies, place them on a baking sheet and bake for 10-11 minutes.
- 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, then use a spatula to transfer them to a cooling rack.
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.
Bakery style Double Chocolate Chip Cookie Recipe tips
These cookies are perfect and I want them to turn out perfect for you too. Here are some of my best tips for making sure they’re everything you’ve dreamed of!
- Use the “fluff and scoop” method to measure flour. Use a spoon to fluff the flour up, then gently scoop it into your measuring cup before leveling off the top. Flour should never be packed!
- Use high quality chocolate. The type of chocolate you melt to use here will have a huge impact on the flavor of your cookies. Ghirardelli usually isn’t too expensive and it’s totally worth it!
- Don’t over bake. When you pull the cookies out of the oven, they should still look soft in the middle and have just barely lost their shine.
- Chill the dough. I know it’s tempting step to skip, but if you want high rising, gorgeous cookies instead of flat sad puddles, chilling is essential.
How to store Chocolate Chocolate Chip Cookies
Store your cookies in a large Tupperware or ziplock bag. They will keep on the counter for 2-3 days. You can also freeze them in a ziplock bag, or even freeze the balls of dough and pull them out when you’re ready for fresh warm cookies. (And when are you NOT ready for fresh warm cookies??)
Double Chocolate Cookies Recipe FAQs
There are so many things you can do to make sure that your cookies are beautifully shaped and not a sad, spread-our puddle of dough. Here are the most important ones:
Cream your butter and sugar. When you cream them (aka whipping them together for a few minutes at high speed) you’re creating little air pockets, which help the cookies rise higher and stay fluffy.
Chill your dough. When cookie dough is chilled, the butter stays cold and doesn’t immediately melt in the oven.
Use parchment paper or a silicone mat. These options ensure that your cookies won’t stick to the pan, and unlike butter or cooking spray, they won’t make your dough dissolve into a puddle.
I always just use regular Nestle semi-sweet morsels. If you want to get fancy you can buy Ghirardelli or Guittard chips (definitely a great experience, but not necessary for a slam bang chocolate chip cookie), and if you want to save money you can buy store brand (your experience may vary depending on the quality of the store brand). Some people prefer milk chocolate or dark chocolate, or a combination, or mini chips, and basically all of this is fine because it’s your cookie and you get to choose your own adventure.
Are puppies or kittens cuter? Which movie is more classic, The Goonies or Clueless?
C’mon, what kind of a question is this, seriously. Chocolate chip cookies are good because butter is good, and chocolate is good. If you like milk chocolate best, do that. If you like dark chocolate, do that. Generally I think semisweet chocolate chips are the best (especially because they hit the nostalgia button hard) but you decide. This is not a right or wrong answer situation.
It’s hard to tell, right? Normally we’re looking for golden brown, but these cookies are richly chocolatey so we have to rely on other data. What we’re checking for is that the cookies are no longer shiny on the top, but they look soft in the middle. This normally takes about 10-11 minutes. If you’re not sure of your cookie-doneness-guessing skills, you can always bake a couple sample cookies by themselves, pull them out when you think they’re ready, let them cool, and adjust your full batches accordingly.
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 << these cookies, but add caramel. Yes please!
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
Double Chocolate Cookies Recipe
- 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
- 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.