5 from 4 votes

Big, Thick, Bakery Style Double Chocolate Cookies

Name: Big, Thick, Bakery Style Double Chocolate Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup unsalted butter (still a bit cold, cut into pieces); 1 cup granulated sugar; ⅔ cup light brown sugar (firmly packed); 2 large eggs (cold); 2 teaspoons vanilla extract; 3 cups all-purpose flour; ½ cup Dutch cocoa powder; 2 Tablespoons cornstarch; ¾ teaspoon baking soda; 1 teaspoon table salt; 6 oz chopped semi-sweet bar; 1 cup mini chocolate chips; ¾ cup mini chocolate chips (for topping ); Flaky sea salt for sprinkling (optional)

By Sam MerrittPublished Jul 20, 2026

Jump to Recipe ▼

19 Comments

Servings: 14 large cookies

42 mins

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

These bakery style chocolate cookies are about to blow your mind! They are huge, packed full of THREE types of chocolate, and incredibly soft and tender. Recipe includes a how-to video!

Cross section of thick, bakery style chocolate cookies.

New York Style Chocolate Cookies

The chocolate counterpart to my big, thick chocolate chip cookies, these bakery style chocolate cookies are almost too good to be true. They are everything you’d want in a bakery chocolate cookie: oversized, richly chocolatey, and completely gourmet. You’re in for a serious treat with this one!

Why You’ll Love Them

Packed with three different types of chocolate, and if you eat them while they’re still slightly warm, you’ll get to experience all the soft, melting pockets of chocolate throughout 🤤
So thick that they barely spread on the baking sheet as they cook. And they stay soft inside after cooling! To achieve this, we implement a few key techniques like using colder than usual ingredients, scooping big ⅓ cup scoops of dough, and freezing the dough before baking.
Fun gourmet twist from their sheer size, a unique decorating style (dipping in extra chips!) and a sprinkle of flaky salt after baking (yum!).
Short chilling time so you don’t have to wait too long before you can bake them. I know any amount of chilling time can be a pain, but it’s necessary here. And honestly, it could be longer; my fudge cookies take 45 minutes (but are still well worth the wait!).

Ingredients

I won’t go over every ingredient here–just a few that could use a little extra attention.

Chocolate. We’re using three types: Dutch cocoa powder, a chopped semisweet chocolate bar, and mini chocolate chips. Could you substitute the chopped chocolate for more chocolate chips? Sure. But for the ultimate experience, you really should use chopped chocolate. It melts differently and all the different sizes and shapes add something special to the dough. These are supposed to be gourmet, bakery style chocolate cookies, after all!
Flour. If you’ve been following me for a bit, you know that I typically prefer to use cake flour in my big, thick, gourmet cookie recipes like this one. However, since I know not everyone likes to keep cake flour, I tweaked and perfected this one to be made with all-purpose flour.
Cornstarch. A key ingredient for tender cookies–don’t skip it! This is an especially important ingredient since this recipe does not use cake flour.
Butter. While we typically like our butter to be either softened or melted for cookies, today’s recipe benefits from somewhat cold butter. It should still be softened some, but we need it to still have a chill to it for proper results.
Eggs. Again, unlike many of my cookie recipes (like my ultimate chocolate cookies or double chocolate chunk cookies), we want our eggs to be cold for this recipe. This helps the dough stay firmer and makes for even thicker cookies.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

Sam’s Tip

This recipe works best if you use a scale to measure, especially with the flour, as this is a very thick dough. If you don’t have a scale, head over to my post on how to measure flour so you don’t accidentally add too much (it’s very easy to do!).

How to Make Bakery Style Chocolate Cookies (Step-by-Step)

Eggs being stirred into a creamed butter mixture.

Combine the wet ingredients. Beat the butter with an electric mixer until smooth, then mix in the sugars. Add the eggs one at a time, then stir in the vanilla.

Overhead view of a hand mixer mixing a chocolate cookie dough.

Add the dry ingredients. Whisk together the dry ingredients in a separate bowl, then gradually add them to the butter mixture. I do this in 3-4 parts. Note: the dough will be thick, but it should still be workable.

Chocolate chunks being folded into a thick chocolate cookie dough.

Add the chocolate. Fold in the chopped chocolate and cup of mini chocolate chips. Save the remaining mini chips for the next step!

Rolling a chocolate cookie dough ball in mini chocolate chips.

Scoop, roll, & coat. Roll ⅓ cup scoops of dough between your palms until smooth and round. Dip just the tops of each ball in the remaining mini chocolate chips. Arrange the cookie dough balls on a wax paper lined cookie sheet (they can be close–we’ll move them to another sheet to bake).

Overhead view of huge double chocolate cookie dough balls on a baking sheet before freezing.

Freeze. Place your cookie sheet in the freezer for 20 minutes. I don’t keep the cookie dough balls in the freezer longer than 20 minutes; if kept longer, it is very hard to cook them all the way through without overcooking them. But the initial 20 minutes keeps them thicker and jump starts things so you don’t need a 1 hour chill time.

Overhead view of thick, bakery style double chocolate cookies on a baking sheet after baking.

Bake & cool. Remove the cookie sheet from the freezer and arrange your dough balls onto parchment lined baking sheets, spacing at least 2″ apart this time. Bake 11-12 minutes, then remove and sprinkle with sea salt. See my tip below on cooling before enjoying.

Sam’s Tip

These cookies will be fragile when hot and and will look underdone if cut into when still warm. Can you eat them this way? Absolutely (especially with a scoop of vanilla ice cream) but they should actually be cooled to maintain their cookie integrity 😉

Two halves of a thick double chocolate cookie stacked on top of each other.

Frequently Asked Questions

What makes bakery cookies different?

Bakery cookies are usually bigger and more indulgent than your average cookie. Here, we are taking steps to make these cookies larger (and thicker) than usual. We’re also implementing extra steps like chopping our own chocolate bars for the dough, rolling the dough balls in mini chocolate chips, and sprinkling the cookies with sea salt. All of this makes these cookies taste bakery-worthy!

Can I freeze the dough?

Yes! You will just need to thaw the dough balls overnight in the fridge before baking (be sure to keep them covered in the fridge so they don’t absorb any smells).