These bakery-style double chocolate chip cookies are everything you want in a cookie—soft, chewy, and filled with rich chocolate flavor from both cocoa powder and heaps of chocolate chips. They have that perfect slightly crisp edge with a tender center that makes every bite a treat. If you’re a chocolate lover, these cookies will quickly become your go-to because they pack a double dose of chocolatey goodness in every bite.
I love making this recipe when I want a simple way to brighten up the day at home. The smell of chocolate baking fills the kitchen and makes it feel so cozy and welcoming. One little tip I’ve learned is to chill the dough a bit before baking; it helps the cookies hold their shape better and keeps them nice and chewy inside. Plus, it’s fun to sneak a little taste of the dough (just don’t tell anyone I said that!).
My favorite way to enjoy these cookies is right out of the oven with a cold glass of milk or a warm cup of coffee. They’re perfect for sharing with friends or bringing to gatherings because everyone loves that classic bakery cookie taste. Honestly, these cookies always remind me of those cheerful afternoons spent baking with family, and I hope they bring you just as much joy.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness. Make sure it’s softened to cream well with sugars, giving the cookies a tender texture. If you need a dairy-free option, try coconut oil, but your cookies might be a bit different in flavor.
Sugars: A mix of granulated and light brown sugar balances sweetness and chewiness. Brown sugar adds moisture and a slight caramel flavor. You can swap light brown sugar for dark brown for a deeper taste.
Cocoa Powder: Dutch-processed cocoa gives a smoother, less bitter chocolate flavor. Natural cocoa powder works too but expect a sharper taste. Be sure to sift it to avoid lumps in your dough.
Chocolate Chips: Semi-sweet chocolate chips are classic here but feel free to mix milk, dark, or even white chocolate chips depending on your preference. Chunks or chopped bars melt differently and add nice texture variety.
How Do You Get That Perfect Soft and Chewy Texture?
The texture depends a lot on how you handle the butter and sugars and baking time.
- Cream the butter and sugars well: Beat them until light and fluffy to incorporate air, which helps create a soft cookie.
- Don’t overmix once you add dry ingredients: Mix just until combined to avoid tough cookies.
- Chill the dough if you have time: It firms up the fat, helping cookies hold shape and develop a chewy texture.
- Bake until edges are set but centers still look soft: Cookies will firm up as they cool, so pulling them out slightly early is key.
- Press extra chocolate chips on top before baking: This gives a shiny, melty chip look that feels bakery-fresh.
Equipment You’ll Need
- Electric mixer – helps cream butter and sugars smoothly for perfect cookie texture.
- Mixing bowls – you’ll want at least two: one for wet and one for dry ingredients.
- Measuring cups and spoons – accurate measurement keeps your cookies consistent every time.
- Baking sheets – flat and sturdy ones ensure even baking without warping.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Cookie scoop or tablespoon – makes evenly sized cookies that bake uniformly.
- Cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Mix in chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Swap semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier taste.
- Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
- Stir in mini marshmallows for a fun, melty surprise inside the cookies.
How to Make Bakery-Style Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks, divided
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Add a few extra minutes for cooling before enjoying your delicious cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps with easy cleanup.
2. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to cream the softened butter together with the granulated sugar and brown sugar. Mix for about 3-4 minutes until the mixture becomes light and fluffy. Then, add the eggs one at a time, beating well after each. Stir in the vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This makes sure everything is evenly mixed.
4. Bring It All Together:
Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, as you want your cookies soft and tender. Next, fold in 1½ cups of the chocolate chips or chunks.
5. Shape and Add Final Chocolate Touches:
Using a cookie scoop or a tablespoon, place scoops of dough on your prepared baking sheets. Leave about 2 inches between each so they have room to spread. Press some of the remaining chocolate chips onto the top of each cookie dough scoop for that classic bakery look.
6. Bake and Cool:
Bake the cookies for 10-12 minutes, or until you see the edges are set but the centers still look slightly soft. Keep in mind they’ll firm up as they cool. After baking, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
7. Enjoy!
Now, the best part—eat your warm, gooey double chocolate chip cookies! They’re wonderful with a cold glass of milk or your favorite hot drink. Enjoy every bite of that rich, chewy, chocolatey goodness.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for creaming with the sugars to get the right texture. If your butter is frozen, let it thaw at room temperature until soft but not melted before starting.
Can I Substitute the Flour or Cocoa Powder?
All-purpose flour works best for the right texture, but you can try a gluten-free blend if needed—just check if it’s a 1:1 substitution. For cocoa, Dutch-processed cocoa gives a smoother flavor, but natural cocoa powder will work too; just expect a slightly different taste.
How Do I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Make the Dough Ahead of Time?
Yes! Chill the dough in the fridge for up to 48 hours to deepen the flavors and improve texture. You can also freeze the dough balls and bake them straight from frozen, adding a couple extra minutes to the baking time.