Big, Thick, Bakery Style Double Chocolate Cookies
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!
Servings 14 large cookies
Calories 514kcal
Ingredients
- 1 cup (226 g) unsalted butter still a bit cold, cut into pieces
- 1 cup (200 g) granulated sugar
- ⅔ cup (133 g) light brown sugar firmly packed
- 2 large eggs cold
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- ½ cup (50 g) Dutch cocoa powder
- 2 Tablespoons (16 g) cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon table salt
- 6 oz (170 g) chopped semi-sweet bar
- 1 cup (170 g) mini chocolate chips
- ¾ cup (128 g) mini chocolate chips for topping
- Flaky sea salt for sprinkling optional
Instructions
- In a large mixing bowl, use an electric mixer to briefly beat butter until smooth and creamy.1 cup (226 g) unsalted butter
- Add sugars and beat until light and fluffy.1 cup (200 g) granulated sugar, ⅔ cup (133 g) light brown sugar
- Add eggs, one at a time, stirring well after each addition.2 large eggs
- Add vanilla and stir to combine.2 teaspoons vanilla extract
- In a separate, medium mixing bowl, whisk together flour, cocoa, cornstarch, baking soda and salt.3 cups (375 g) all-purpose flour, ½ cup (50 g) Dutch cocoa powder, 2 Tablespoons (16 g) cornstarch, ¾ teaspoon baking soda, 1 teaspoon table salt
- Gradually add dry mixture ingredients to the wet in several parts, stirring on medium speed after each addition until flour is completely incorporated. Be sure to scrape the sides and bottom of the bowl with a spatula to incorporate all ingredients.
- Add chopped chocolate and 1 cup mini chocolate chips and stir to combine.6 oz (170 g) chopped semi-sweet bar, 1 cup (170 g) mini chocolate chips
- Pour ¾ cup mini chocolate chips into a small bowl. Scoop dough by ⅓ cup (100g) and form into a ball. Dip the top of the cookie dough ball into the chocolate chips, coating the top. Scoop all cookie dough and place on a cookie sheet. Place in the freezer for 20 minutes.¾ cup (128 g) mini chocolate chips
- While cookie dough is freezing, preheat the oven to 375F (190C) and line baking sheets with parchment paper.
- After 20 minutes, remove cookie dough from the freezer and place on prepared baking sheets, spacing cookies at least 2” apart. (After 20 minutes in the freezer, any unbaked cookie dough should be tightly covered and moved to the refrigerator.)
- Transfer to center rack of preheated 375F (190C) oven and bake for 11-12 minutes, until cookie is cooked through.
- Immediately sprinkle with flaky sea salt, if desired. Allow to cool completely on the baking sheet (cookies will be quite fragile and seem underdone before they’ve cooled completely!) before enjoying!Flaky sea salt for sprinkling
Video
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Serving: 1large cookie | Calories: 514kcal | Carbohydrates: 70g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 256mg | Potassium: 172mg | Fiber: 3g | Sugar: 43g | Vitamin A: 496IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg