Video
Bakery Style Double Chocolate Cookies
These are the ultimate chocolate cookies! Big, thick and chewy double chocolate cookies made bakery-style with crispy edges and thick, soft gooey middles and loaded with dark chocolate chunks.
Ingredients
- 10 tablespoon (140g) unsalted butter
- ¾ cup (165g) packed dark brown sugar
- ⅓ cup (65g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon (5ml) honey
- 1 large egg, at room temperature
- 1 ⅓ cups (190g) all purpose flour
- ½ cup (42g) Dutch process cocoa powder (I prefer this one) (measure correctly as too much cocoa will make dry cookies)
- ¾ teaspoon baking soda
- ½ teaspoon salt*
- 3 ½ oz (100g) dark chocolate, coarsely chopped into chunks plus extra for topping (I also love this bittersweet chocolate block)
- ½ cup (85g) semisweet chocolate chips plus extra for topping
*I use this cocoa powder and use ¾ teaspoon salt in the recipe. Other brands of Dutch cocoa can be highly alkaline and may taste too salty, so you can choose to use ½ tsp.
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- Combine soft butter, both sugars and vanilla in a large bowl and "cream" by hand using a wide spatula, mixing well until smooth, lightened in color and slightly fluffy. You can also use an electric handheld mixer or a stand mixer on medium speed and mix for 1-2 minutes. Mix in honey. Add the egg and mix well until evenly incorporated.
- Sift flour, cocoa, baking soda and salt in a medium bowl whisk well to blend evenly.
- Add the flour mixture to the butter mixture and fold it in until almost combined, then add the chopped chocolate and chocolate chips and fold them in until evenly distributed and the cookie dough is homogeneous. Cover the bowl and refrigerate for at least 2 hours or up to 12 hours.
- When ready to bake, preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. If the dough is too hard after chilling, let the dough stand at room temperature for 20-30 minutes to soften so it is easier to scoop. If you don't have a scoop, then divide the dough into 15 balls. Place them onto your prepared baking sheets spacing them 2 inches apart and flatten slightly if you prefer flatter cookies. You should have no more than six cookies per cookie sheet (assuming you are using an 18x12” cookie sheet). Press a few extra chunks of chocolate into each dough ball and sprinkle on some sea salt.
- Bake the cookies for about 9-11 minutes, until they have puffed a bit in the center and cracked at the surface. Transfer cookie sheets to a wire rack too cool for 2 minutes before transferring them individually to the rack to finish cooling.
- Enjoy them warm or at room temperature and then store in an airtight container overnight to keep them from drying out.
