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Bakery-Style Double Chocolate Chip Cookies

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These bakery-style double chocolate chip cookies are thick, soft, and loaded with melted chocolate. Made with both semi-sweet chocolate chips and dark chocolate chunks, they bake up tall with gooey centers and crisp edges.

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • Sprinkle of salt
  • ¾ cup dark brown sugar, packed (Ran out? Make your own!)
  • ¼ cup granulated sugar
  • 1 cup (2 sticks) salted butter, barely softened – not quite to room temp
  • 2 large eggs, (cold, straight from the fridge)
  • 1 TBSP vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup dark chocolate chunks

Instructions

  1. Preheat oven to 375°F.
  2. Line a large baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
  4. In the bowl of a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy.
  5. Add eggs and vanilla extract and mix on medium-high for about 4 minutes, until pale and smooth.
  6. Gradually mix in dry ingredients on low-medium until just combined. Do not overmix.
  7. Fold in chocolate chips and dark chocolate chunks.
  8. Chill dough in fridge for 30-60 minutes. (Optional, but recommended for structure)
  9. Scoop dough into large portions (about 3 oz / 2 TBSP+), stacking dough slightly for a rustic bakery look. Don’t roll into balls, but thick round patties.
  10. Place 4-6 cookies per pan, depending on your pan size leaving several inches between.
  11. Bake for 10–13 minutes, until edges are set and lightly golden and centers remain soft.
  12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Dough may be chilled 30–60 minutes for thicker cookies and deeper flavor.

  • For slightly flatter cookies, bake at 350°F for 15–17 minutes.

Optional Bakery Touch

  • A light sprinkle of flaky sea salt on warm cookies enhances the chocolate and balances sweetness.

Storage

  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Cookies can be frozen before or after baking. See post for freezing instructions.

Find it online: https://ourgratefulkitchen.com/bakery-style-double-chocolate-chip-cookies/