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




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. 

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STEP  1 .

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

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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.  

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

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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. 

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

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

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


See Also

Peanut Butter Cupcakes Recipe