Bakery Style Dark Chocolate Chip Cookies! Salivate over these glorious homemade chocolate cookies that look and taste like you got them straight from the corner bakery! Created with 9-ingredients with rich dutch-process cocoa and dark chocolate chips, this cookie recipe is one to keep!
Bakery style chocolate cookies are big, soft, slightly chewy and absolutely indulgent. These are also not the regular chocolate chip cookies, with the plain butter cookies and dark/milk chocolate chips or chunks throughout. No, we’re talking about the pure chocolate version. All chocolate cookies with chocolate chunks too, amazing right?! We all need at least one classic chocolate chip cookie recipe in our repertoire such as this one don’t we?!
You’ll need these 9 ingredients to make these cookies:
Unsalted butter provides richness and makes these cookies chewy on the inside.
Granulated sugar adds structure and of course makes these sweet!
Brown sugar is the same as above but the brown sugar will add softness to these cookies and also makes them slightly chewy.
Egg helps to incorporate all of the ingredients and adds structure, leavening and flavour.
Vanilla extract for flavour and works beautifully with the chocolate.
Plain all purpose flour as the foundation to your cookies.
Baking soda acts as the leavener, which helps to rise the cookies, also makes them soft.
Dutch-process cocoa powder as the chocolate flavour and dutch-process for an intense chocolate flavour.
Dark chocolate block as the chocolate chunks throughout the cookie.
You’ll go through this ingredient list and see that you probably have most of these ingredients but perhaps not this type of cocoa powder. I love to use dutch-process cocoa powder instead of regular/natural cocoa powder as it offers a much richer and darker chocolate flavour. Most supermarkets should carry cutch-process cocoa powder or you can check online. I recommend either Honest to Goodness or Organic Times. If you cannot get your hands on dutch-process cocoa powder, for this recipe you can also use regular unsweetened cocoa powder.
For the chocolate chunks/chips in these cookies, I opted for big chocolate chunks instead of smaller chips. Why? Because when they bake, the chocolate chunks begin to melt and when you remove your cookies from the oven and still about an hour after, those chocolate chunks are still melting and wet. They will eventually dry, especially a few hours after and most definitely the chunks will have hardened the next day however, slightly warm cookies shortly after coming out of the oven are absolutely magnificent!
How To Make These Bakery Style Chocolate Chip Cookies Or Watch It Here
You’ll love these even more when I tell you how easy this method is. I wanted to bring you a recipe that didn’t require you to cream the butter and sugar together. That is an easy enough process but sometimes its even easier for us to mix everything together in our mixing bowl even faster and this recipe offers just that. Here’s how…
Instead of brining the butter to room temperature, you’re going to completely melt it down. Then I want you to sit it on your bench top and allow it too cool back down, nearly to room temperature. It honestly doesn’t take that long, about 10-15 minutes. Give it a stir if you suspect the butter to be solidifying around the edges after a while. To test your butter temperature, simply dip your finger in and it shouldn’t be hot or warm, it will be neutral/room temperature but also not cold and setting again. This is an important step as when you whisk through your egg, you don’t want them curdling and beginning to cook because your melted butter was still too warm.
Now we have concluded why your melted butter must be at room temp, it’s time to whisk it with the sugars. Using both granulated and brown sugar for these cookies, offers the right amount of crunch, softness and chewiness. Whisk well with the butter until no lumps remain, it will get a bit thick.
You then whisk through your egg and vanilla – simple!
You’ll notice after you have whisked through the egg, the batter at this stage will become more pliable and easier to manage.
It’s time to sift over your flour, cocoa and baking soda. Mix everything together until well combined but also ensuring not to over-mix, no one likes a tough cookie! I have to warn you though, this cookie dough is thick when you’re mixing through your flour and cocoa. You might be thinking it’s never going to mix in properly but keep going, you’ll eventually get there and have a perfect thick cookie dough.
Then mix through your chopped dark chocolate chunks.
Once you have your cookie dough made, it needs to chill for 30 minutes. I know waiting for your dough to chill in the fridge is the hardest part because you have to wait even longer to gobble a cookie up but least the chilling time isn’t hours or overnight, thank me later 😉
Here’s how you form and bake your cookies. Pick up 2 level tablespoons of dough, they should weigh between 40g – 45g each. Roll into a ball, doesn’t have to be perfect as some of the chocolate chunks will be sticking out. Pop your cookie dough balls onto your lined tray and leave them as the ball, do not flatten. Because we don’t flatten the cookie balls, you need to allow enough space between each cookie as they spread out!
Here’s a trick when baking your cookies to help them flatten out and achieve those beautiful cracks. Bake the cookies for 8 minutes at 180ºC. Remove your cookies after 8 minutes and tap the tray on your bench top 3 times, I like to tap them on my stovetop! Then return your cookies to the oven to bake for a further 2 minutes, yeah it doesn’t seem long but 2 minutes in baking world is significant.
Depending on your oven, you might need them to bake for a minute or longer, you’ll be erring on the side of slightly under-baked. Remove them when cracks have formed on top and they look mostly set. The middles will still look soft and slightly doughy but that ok, think of them like baking brownies when you take them out of the oven when they don’t look ready too, as they’ll continue to bake a little still on the tray. This process will achieve a soft and fudgy middle, not too cakey and dense.
When they’re ready to be removed, you need to tap the tray on your bench top 2 times, this again helps the cookies flatten and develop even more glorious cracks, which is key to this recipe!
I recommend you enjoy your cookies shortly after having them on the cooling rack, whilst the chocolate chunks are still gooey and melting, the cookies still might have some warmth in them. They’re heavenly and delicious!
Watch How To Make These Bakery Style Chocolate Chip Cookies
Looking for more classic delicious cake recipes? Here are some favourites:
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones.Print
Salivate over these glorious homemade chocolate cookies that look and taste like you got them straight from the corner bakery! Created with 9-ingredients with rich dutch-process cocoa and dark chocolate chips, this cookie recipe is one to keep!
- 3/4 cup (125g) unsalted butter, melted
- 1/2 cup (100g) raw granulated sugar
- 3/4 cup (140g) lightly packed light brown sugar
- 1 large egg, room temperature (weighing approx. 55g in shell)
- 1 tsp vanilla extract
- 1 cup (150g) plain all purpose flour
- 1/2 cup (50g) dutch process cocoa powder, if you don’t have access to dutch-process, you can use regular unsweetened cocoa powder
- 1 tsp (7g) baking soda
- 1 cup (180g) plain dark chocolate block, roughly chopped, I use cadburys baking dark chocolate, Lindt is also good
- Melt butter then set aside to cool for 10-15 minutes until close to room temperature but not starting to set again.
- Pour butter into a large mixing bowl. Add both sugars, whisk until well combined and a light thick mixture forms with no lumps of sugar remaining, about 30-40 seconds.
- Add egg and vanilla, whisk until well combined and mixture is smooth.
- Sift over flour, cocoa and baking soda. Fold and mix until well combined and a soft cookie dough begins to form, it will be thick, ensure not to over-mix.
- Add chopped chocolate and fold until combined throughout the dough.
- Transfer bowl with cookie dough inside to the refrigerator and chill for 30 minutes.
- Whilst dough is chilling, preheat oven to 180ºC (350ºF). Line a large flat baking tray with parchment paper, set aside.
- Remove dough from fridge and pick up 2 level tablespoons of dough, weighing approx. 40g-45g and roll into a ball. Place onto lined tray, leaving as balls, do not flatten.
- Repeat with remaining dough, leaving enough space between each cookie on tray to allow for spreading, about 10cm (4 inches) between each cookie, also leaving a gap between the cookies and the edge of the tray. You will have to bake your cookies in batches if you have one tray.
- Bake for 8 minutes then remove cookies from the oven and tap the tray on your bench top or a wooden board 3 times to help deflate/flatten the cookies a little. Immediately return to the oven and bake for a further 2 minutes until cracks have formed on top and they’re set around the edges. The middles will still look slightly under-baked, it’s ok to remove them as they will continue to bake on the tray whilst they cool. Ensuring not to over-bake them helps achieve a soft and slightly fudgy middle.
- Remove from oven and tap tray again on your bench top/board 2 times to deflate. Allow cookies to cool on tray for 10 minutes.
- Carefully transfer cookies to a wire rack to cool completely. Or allow for them to firm up a little then enjoy a warm cookie whilst the choc chunks are still gooey!
- Store in an airtight container, in a dark dry pantry for 1 week.