Bakery Style Double Chocolate Chip Cookies Recipe

Thicker bakery-style double chocolate chip cookies. It takes only one bowl to make big cookies with crispy edges and thick, soft chewy centers.

– 150 g or cup unsalted butter – 160 g or ¾ cups brown sugar – 170 g or ¾ cups granulated – 1-2 tsps pure vanilla extract – ½ tsp fine sea salt – ½ tsp baking powder – ½ tsp baking soda – 1 large egg – 50 g or ½ cup dutch process cocoa – 200 g or 1 ⅔ cup all purpose flour – 2 tablespoons malted milk powder optional, can also use non-fat dry milk powder – 200 g chocolate chips preferably a mix of regular or jumbo sized and mini chip

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

Melt butter in a large heatproof bowl until almost liquid. Add sugars and whisk well for 2 minutes. Whisk in baking soda, salt, baking powder, and vanilla. 

Yellow Wavy Line

STEP  1 .

Whisk the egg another minute. Fold the flour, cocoa, and milk powder almost together, then add the chocolate and mix until smooth. 

Yellow Wavy Line

STEP 2.

Refrigerate for at least two hours but up to 24 under plastic wrap. Preheat oven to 350 F and line two cookie sheets with parchment.  

Yellow Wavy Line

STEP 3.

Scoop 4 tablespoons of dough (a large cookie scoop works well) and place them with at least two inches between them (these spread!). 

Yellow Wavy Line

STEP 4.

If using an 18x13" cookie sheet, limit six cookies. If desired, press dough balls into more chocolate chips or chopped chocolate and sprinkle with sea salt. 

Yellow Wavy Line

STEP 5.

For approximately thirteen minutes, bake the cookies until the centers become puffy. 

Yellow Wavy Line

STEP 6.

You can enjoy it hot, warm, or at room temperature; however, to prevent it from drying out, store it in an airtight container overnight.  

Yellow Wavy Line

STEP 7.

-197 Calorie -26g Carb -9g Fat -2g Protein

Nutrition

See Also

Peanut Butter Cupcakes Recipe