Bakery Style Double Chocolate Chip Cookies Recipe

I love this recipe so much that I had to share my twist on Double Chocolate Chip Cookies. Blending unsweetened cocoa powder, a dash of espresso, and semisweet with milk chocolate chips creates a profoundly rich cookie full of intense chocolate flavor that is simply magical. Every bite captivates imagination.

I’ve been experimenting in the kitchen lately and wanted to share my latest obsession: Bakery Style Double Chocolate Chip Cookies. These cookies are everything a true chocoholic dreams about – fudgy, gooey, and absolutely gigantic!

When I mixed 2 cups all-purpose flour with 1/2 cup unsweetened cocoa powder, I knew I was on to something epic. I added a touch of baking soda and salt along with 1 cup unsalted butter and just the right mix of granulated and light brown sugar.

Two large eggs and a splash of vanilla extract made the dough extra rich, and a hint of espresso powder really boosted that chocolate flavor. I then folded in both semisweet and milk chocolate chips until my dough was loaded with chunks of melty goodness.

These cookies remind me a bit of those favorite recipes I grew up with, like a perfect mix of Paleo Double Chocolate Cookies and classic Resepi Biskut. Give it a try if you’re into truly decadent, double chocolate treats.

Enjoy!

Why I Like this Recipe

1. I really love how these cookies come out so fudgy and gooey even though they have crispy edges. I always get excited when I bite into one because it reminds me of home baking.

2. I like that there’s an espresso powder in the mix. It may sound odd at first but it really makes the chocolate flavor pop and adds a cool depth to the cookies.

3. I enjoy the mix of semisweet and milk chocolate chips. It gives each cookie a mix of textures and sweetness that makes every bite super interesting.

4. I appreciate how simple the instructions are. Even when I mess up a little or rush through a step, the end result is still really delicious and makes me feel proud of my baking.

Ingredients

• All-purpose flour: gives structure and carbs, makin cookies chewy and delicious.
• Unsweetened cocoa powder: loaded with antioxidants and boosts that deep chocolate flavor.
• Unsalted butter: adds creamy fat for a smooth, melt-in-your-mouth texture.
• Granulated sugar: brings sweet kick, elevating the cookie flavor to perfection.
• Light brown sugar: infuses moisture and a hint of molasses for extra softness.
• Eggs: bind ingredients together while adding a bit of protein.
• Espresso powder: intensifies the chocolate essence as a secret flavor booster.
• Semisweet chocolate chips: balance the chocolate taste, melting into pockets of indulgence.
• Milk chocolate chips: add creamy sweetness and extra rich texture to each bite.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened to room temp
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, at room temp
• 2 tsp vanilla extract
• 1/2 tsp espresso powder (optional but really boosts the chocolate flavor)
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a couple baking sheets with parchment paper.

2. In a bowl, whisk together the 2 cups of flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

3. In a large mixing bowl, cream 1 cup unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until it’s light and a bit fluffy.

4. Add in the 2 large eggs (make sure they are at room temp) along with 2 tsp vanilla extract and 1/2 tsp espresso powder if you got it, and mix ’em until smooth.

5. Gradually add the dry ingredients into the butter mixture, stirring gently until everything is just combined.

6. Now fold in 1 cup semisweet chocolate chips and 1 cup milk chocolate chips evenly.

7. Scoop the dough into large balls (around a heaping tablespoon each) and place them on your lined baking sheets, keeping a bit of space between each cookie.

8. Bake the cookies in your preheated oven for about 10-12 minutes until the edges look set but the centers still seem a little softer.

9. Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

10. Enjoy your gigantic, fudgy, and gooey double chocolate chip cookies either warm right away or later once they have chilled enough to purely indulge in their chocolaty goodness.

Equipment Needed

1. Preheated oven and a couple of baking sheets lined with parchment paper
2. A medium bowl and a whisk for mixing the dry ingredients
3. A large mixing bowl along with either an electric mixer or a sturdy wooden spoon for creaming the butter and sugars
4. Measuring cups and spoons for accurate ingredient amounts
5. A cookie scoop or a regular tablespoon for portioning the dough balls
6. A cooling rack to let the cookies rest after baking

FAQ

Bakery Style Double Chocolate Chip Cookies Recipe Substitutions and Variations

• For the 2 cups all-purpose flour, you could try using whole wheat pastry flour for a nuttier taste without messing up the texture too much.
• If you run out of unsalted butter, a light coconut oil works pretty good but it might add a subtle coconut flavor to your cookies.
• Instead of granulated sugar, you might experiment with coconut sugar which gives a richer taste, although it can make the dough a bit sticky.
• Don’t have large eggs? Mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for a few minutes to use as a vegan replacement.

Pro Tips

1. Try not to overmix the dough when adding the dry ingredients. Once everything is combined, stopping early will help keep your cookies soft and chewy instead of making them tough.

2. Make sure your butter and eggs are actually at room temp before you start. This helps them blend better with the sugars and creates a more even texture in your cookies.

3. For cookies that bake evenly, scoop the dough into roughly the same size balls. That way they spread out at the same rate in the oven and you don’t end up with a burnt batch alongside some undercooked ones.

4. If you’re into super gooey middles, take your cookies out of the oven when the edges are set but the centers still look a bit soft. They’ll continue to firm up a little as they cool, giving you that perfect fudgy bite.