These double chocolate chip cookies bring bakery magic right into your kitchen. Packed with melty dark and milk chocolate and made with European-style butter, they offer a rich, deep cocoa flavor and a soft, brownie-like center that’s irresistibly fudgy. Topped with a delicate sprinkle of flaky sea salt, these cookies strike the perfect balance between indulgence and sophistication.
Whether you’re craving a cozy evening dessert, planning to impress guests, or just need an upgraded version of your favorite childhood treat, these cookies check every box. Plus, the overnight chill means deeper flavor and better texture—making them well worth the wait. Enjoy warm with a glass of cold milk or cool for a dense, dreamy bite.
Full Recipe:
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1 cup (224g) unsalted European-style butter, room temperature
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) packed light brown sugar
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1 large egg + 1 egg yolk, room temperature
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1 tsp vanilla extract
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1 tsp cornstarch
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp kosher salt
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1/2 cup (50g) Dutch process cocoa powder
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1 3/4 cup (225g) all-purpose flour, spooned and leveled
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1 1/2 cups (240g) bittersweet chocolate wafers or dark chocolate chips, plus more for topping
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4 to 5 oz good quality milk chocolate bar, finely chopped (Lindt recommended)
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Flaky sea salt, for sprinkling
Directions:
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In a large mixing bowl, beat butter and both sugars on medium-high speed until pale and fluffy, about 1–2 minutes.
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Add the egg, yolk, and vanilla. Beat for 3 more minutes until the mixture is creamy and emulsified.
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Mix in cornstarch, baking powder, baking soda, salt, and cocoa powder until evenly incorporated.
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Gradually mix in flour on low-medium speed until just combined.
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Fold in dark chocolate chips and chopped milk chocolate with a spatula until fully incorporated.
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Scoop dough into 6 oz mounds (or 1/4 cup for regular cookies) and place onto a tray lined with parchment.
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Chill dough uncovered for at least 4 hours, preferably overnight.
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Preheat oven to 350°F (175°C). Place cookies spaced apart on lined baking sheets.
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Bake 6 oz cookies for 18–20 minutes, or smaller ones for 15–18 minutes, until edges are dry and centers look set but slightly doughy.
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Sprinkle with flaky sea salt, let rest 3 minutes, then transfer to a cooling rack.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: ~460 kcal (per large cookie) | Servings: 6 large or 18 standard cookies
The Ultimate Guide to Bakery-Style Double Chocolate Chip Cookies
When it comes to comfort desserts, few things rival a classic chocolate chip cookie. But for those who seek a richer, deeper, more indulgent treat, double chocolate chip cookies take center stage. These cookies are not only a twist on the original; they are a celebration of all things chocolate, with a texture that dances between fudgy brownie and soft-baked cookie. In this guide, we’ll dive into everything you need to know about these bakery-style favorites — from what makes them special to how to get perfect results every single time.
Why These Cookies Are So Popular
The appeal of a double chocolate chip cookie is simple — it’s chocolate, intensified. By using cocoa powder in the dough and adding two types of chocolate (dark and milk), these cookies are rich, complex, and layered with flavor. They satisfy the most intense chocolate cravings while also delivering on texture: crisp edges, chewy middles, and gooey chocolate pockets in every bite.
Unlike many other cookie recipes, these are crafted to mirror what you’d expect from a high-end bakery: generous in size, luxurious in texture, and visually stunning. When you bake a batch at home, you’re not just making cookies — you’re creating an experience.
What Makes This Recipe Bakery-Style
One of the hallmarks of bakery-style cookies is their sheer decadence. This recipe leans heavily into techniques that professional bakers use to deliver rich, chewy, picture-perfect results. Size is a key factor — these cookies are big. The standard version yields massive 6-ounce cookies, each packed with layers of flavor and texture. This larger format allows the outside to firm up into a chewy crust while keeping the center lusciously soft and fudgy.
Another crucial factor is the chill time. While it may be tempting to skip the refrigeration and bake the dough immediately, chilling is essential. A minimum of 4 hours (ideally overnight) allows the dough to hydrate and the flavors to deepen. It also prevents excessive spreading during baking, which gives you thick, round, bakery-worthy cookies every time.
The Role of European-Style Butter
Butter is more than just fat in baking — it’s a flavor driver. European-style butter has a higher butterfat content compared to American standards, which translates into a richer mouthfeel and more pronounced buttery notes. It also contributes to a more tender texture and golden color in the final cookie.
This recipe specifically calls for European-style butter, like Kerrygold or Danish Creamery, to replicate that luxurious bakery flavor. The fermentation process used in these butters adds a slight tang and complexity, subtly enhancing the chocolate and overall cookie profile.
Choosing the Right Cocoa Powder
The recipe uses Dutch process cocoa powder, which is an essential distinction. Unlike natural cocoa, which is acidic and sharp, Dutch cocoa is alkalized to reduce acidity. This results in a smoother, milder chocolate flavor and a darker, richer color. It also interacts differently with leavening agents, giving the cookies a soft but structured crumb.
If you’ve ever wondered why some homemade chocolate cookies taste a bit flat compared to bakery versions, it often comes down to the cocoa. Using Dutch process cocoa elevates the entire flavor experience.
The Power of Two Chocolates
Why settle for just one kind of chocolate? This recipe combines dark chocolate wafers or chips with chopped milk chocolate, delivering a multi-dimensional flavor with every bite. The dark chocolate adds a deep, slightly bitter richness, while the milk chocolate brings creaminess and sweetness.
This blend mimics what’s often done in artisan bakeries, where layering chocolate types creates more interesting cookies. It also provides varied meltability — milk chocolate tends to get more gooey, while dark chocolate chips or wafers offer structure and depth.
Texture: The Brownie-Like Center
These cookies are frequently described as having a brownie-like interior — and for good reason. Thanks to the balance of cocoa powder, sugar, and fat, the inside stays moist and dense, almost like a soft, underbaked brownie. If you enjoy that melt-in-your-mouth center with every bite, this recipe is designed for you.
What’s more, these cookies hold their shape well. Even though the centers remain soft, the edges are perfectly chewy and slightly crisp. This balance of textures is difficult to achieve without precise proportions and technique, which this recipe has been carefully developed to deliver.
Salt — The Secret Weapon
It might seem like a small touch, but finishing the cookies with a sprinkle of flaky sea salt makes a huge impact. Salt doesn’t just bring balance to sweetness — it enhances flavor complexity. The salt flakes contrast beautifully with the sweetness of the chocolate, highlighting different notes in each bite.
This finishing touch also adds a subtle crunch, enhancing both taste and mouthfeel. It’s one of those bakery tricks that you’ll start applying to other recipes once you experience its power in this one.
How to Customize the Recipe
While the base recipe is perfect as written, it’s also highly adaptable. Want to make it gluten-free? Use a 1-to-1 gluten-free flour blend — cookies generally handle this substitution well. Prefer more bitterness? Go all dark chocolate and skip the milk chocolate. Craving a flavor twist? Add espresso powder to deepen the chocolate flavor or a splash of bourbon for warmth.
You can also adjust size depending on the occasion. The giant 6-ounce version is perfect for gifting or indulging, but you can make smaller cookies with an ice cream scoop for everyday snacking. Just remember to reduce baking time accordingly.
Tips for Storing and Serving
These cookies store beautifully. Once completely cool, they can be kept in an airtight container at room temperature for up to four days. For longer storage, refrigerate the dough (up to three days) or freeze pre-scooped balls. Baked from frozen, they only need a few extra minutes in the oven.
If you love warm cookies (and let’s be honest, who doesn’t?), just pop one in the microwave for 15–30 seconds. This revives the fudgy texture and releases that freshly-baked aroma that makes cookies irresistible.
Why These Cookies Are Perfect for Sharing
Whether it’s a holiday gathering, birthday celebration, or casual potluck, these cookies are a guaranteed hit. Their large size, deep chocolate flavor, and gooey texture make them stand out among basic desserts. They’re the kind of cookie people talk about and request again.
For bakers who enjoy gifting homemade treats, these cookies wrap beautifully and hold up well in transit. A simple ribbon around a bag of two or three cookies makes for an elegant and thoughtful gift.
Conclusion: A Cookie Worth Mastering
These bakery-style double chocolate chip cookies aren’t just a fun baking project — they’re a showstopper. With their rich cocoa base, premium chocolate chunks, and luscious, brownie-like texture, they deliver the kind of indulgence usually reserved for high-end bakeries. But thanks to thoughtful ingredients and techniques, you can recreate that same magic right in your kitchen.
Whether you’re baking for loved ones or just treating yourself, this recipe offers consistent, satisfying results that will keep you coming back for more. So stock up on the good chocolate, splurge on the fancy butter, and don’t skip the chill time. These cookies are worth every minute — and every bite.
