Bakery Style Double Chocolate Chip Cookies | Sam's Dish
Bakery Style Double Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
12 mins
Chill Time:
2 hrs
Total Time
2 hrs 27 mins

Large bakery style, soft and gooey chocolate cookies loaded with chocolate chips.

Course: Dessert
Yield: 10 Large Cookies
Author: Sam
  • 1/2 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt if using salted butter, decrease to 1/4 teaspoon
  • 1 1/2 cups chocolate chips use a blend of dark and semi-sweet
  1. In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, brown sugar, and sugar until light and fluffy. Add vanilla and eggs, one at a time and mix until combined.
  2. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the mixer all at once and mix until combined. Add the chocolate chips and mix until combined. Cover and chill cookie dough for 2-4 hours or overnight.
  3. Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
  4. Measure 1/4 cup (also 2.5 ounces, or 71 grams) of cookie dough and form into rounded balls of cookie dough and place on the baking sheet. Chill the dough again on the baking sheet for about 5 minutes, remove and place into the preheated oven and bake for 12-13 minutes, Cookies will be mostly set.

  5. Let cookies cool for 5 minutes on the cookie sheet before removing to a cooling rack to cool completely. Because of their size, the cookies will fall apart if moved too soon.

This recipe is adapted from my Chocolate Peppermint Bark Cookies and this recipe.