Salivate over these Bakery Style Dark Chocolate Chip 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!
Table of Contents
🍪 Why You Will Love This Recipe
- One bowl cookie recipe.
- Cookies bake in 10 minutes!
- Brown sugar makes these cookies soft and chewy.
- Made with rich Dutch-process cocoa powder.
- Double the chocolate, double the fun.
- Melted dark chocolate in each bite.
Bakery-style chocolate cookies are big, soft, slightly chewy, and absolutely indulgent.
These are also not your regular vanilla and chocolate chip cookies, these are double the chocolate and double the deliciousness.
We all need at least one classic chocolate chip cookie recipe in our repertoire such as this one, don’t we?
These are created with both cocoa powder and a block of dark chocolate that acts like chocolate chips, only chunkier!
Serve your bakery-style cookies for morning or afternoon tea. They also make great lunch box fillers.
If you love these rich bakery dark chocolate cookies, you'll also enjoy these easy chocolate crinkle cookies for Christmas!
📋 Ingredient Notes & Substitutions
Here are the ingredients that you need to make these delicious dark chocolate chips cookies:
- Unsalted butter provides richness and makes these cookies chewy on the inside.
- Granulated sugar adds structure and of course, makes these sweet! You can use either golden/raw or white granulated sugar.
- Brown sugar is the same as above but the brown sugar will add softness to these cookies and also makes them slightly chewy. Use regular brown sugar and not dark brown sugar.
- Egg helps to incorporate all of the ingredients and adds structure, leavening, and flavor. Make sure to have your egg at room temperature.
- Vanilla extract for flavor and works beautifully with the chocolate.
- All-purpose flour is also known as plain flour in Australia. Check out my guide on how to measure the basic baking ingredients accurately.
- Baking soda acts as the leavener, which helps to rise the cookies, and also makes them soft.
- Dutch-process cocoa powder as the chocolate flavor and dutch-process for an intense chocolate flavor. If you don't have Dutch-process cocoa powder, you can use natural unsweetened cocoa powder but it won't be as rich or darker in chocolate.
- Dark chocolate block as the chocolate chunks throughout the cookie. Achieve this by roughly chopping the block of chocolate. Use a quality block of plain dark chocolate that you're happy to consume.
I love to use dutch-process cocoa powder instead of natural unsweetened cocoa powder as it offers a much richer and darker chocolate flavor. Most supermarkets should carry Dutch-process cocoa powder or you can check online.
For the chocolate chunks in these dark chocolate chip cookies, I opted for big chocolate chunks instead of smaller chips. Why? Because when they bake, you will be left with bigger chunks of melting chocolate throughout your cookies.
The melted chocolate chunks in the cookies will eventually dry after a few hours the next day. Cookies that are warm from the oven are absolutely magnificent!
🥣 How To Make These Bakery Style Chocolate Chip Cookies
How to make bakery style dark chocolate chip cookies from scratch in 8 easy steps!
There is a full and detailed recipe card at the bottom of this post.
Step one: Pour melted butter into a large mixing bowl. Add both sugars, whisk until well combined for 20 seconds.
Step two: Add egg and vanilla, whisk until well combined, about 15 seconds.
Step three: Sift over the flour, cocoa, and baking soda. Add the salt and mix until well combined and a soft cookie dough begins to form, it will be thick.
Step four: Add chopped chocolate and fold until combined throughout the dough, you may want to use your hands for this step. Chill cookie dough for 30 minutes.
Step five: To create, weigh out each cookie to be 50g (2oz). If you don’t have a food scale, measure each cookie to be 3 level tablespoons. Place onto the lined tray, leaving as tall balls, do not flatten. Repeat with remaining dough.
Step six: Bake for 8-10 minutes or until cracks have appeared on top and the center of each looks slightly under-baked, which is great, that’s what makes them have a gooey middle!
Step seven: Remove from oven and tap tray again on your bench top/board 3 times to deflate. Allow cookies to cool on the tray for 10 minutes.
Step eight: 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! Serve and enjoy!
💭 Tips For Recipe Success
- Melt the butter first and then set it aside to cool down for 10-15 minutes until it’s only slightly warm. If it’s too hot, the egg will curdle when it’s added.
- Do not have to flatten the dough balls on the baking sheet. Keep them tall and they’ll spread down and out during baking in the oven.
- Give them a few taps on your bench top to deflate after baking. This is what will give you those classic cookie top waves.
- Allow cookies to cool on the baking tray for 30 minutes before removing them. They're delicate when still warm.
⏲️ Storing Instructions
To store: Keep your cookies in an airtight container, in a dark dry pantry for 1 week.
To freeze: Place cookies in an airtight container, in single rows and layers. Then place a sheet of baking paper between each layer of cookies so they’re not directly touching each other. Or wrap each cookie individually plastic wrap or foil. Place the container in your freezer and freeze for up to 2 months.
To defrost: Remove cookies from their container, place them at room temperature until they’ve completely thawed. Warm them up in the oven or microwave until warmed through.
💬 Recipe FAQ'S
Cookies that don’t spread and flatten out in the oven can be caused by having too much flour. When you add additional flour, it will dry out the cookie dough and there will be too many dry ingredients compared to wet ingredients.
See my handy guide on how to accurately measure flour. Cookies spread in the oven due to the fat ingredients (butter and eggs) melting in the hot oven, which causes them to spread out.
This is a matter of preference but dark chocolate in cookies offer a deeper chocolate flavor compared to milk or semi-sweet chocolate.
Yes, make this cookie dough the day before and keep it in the refrigerator, covered, overnight. To bake the next day, remove the dough from the fridge and let it sit at room temperature for 15 minutes until its pliable enough for you to form the cookies. If the dough is too solid, the cookies will have trouble spreading in the oven.
If you use a dark chocolate block with a higher percentage of cocoa, such as 80% and above, your dark chocolate cookies will taste bitter as the higher the cocoa with less sugar, the bitter it will taste.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Bakery Style Dark Chocolate Chip Cookies
- 160 g unsalted butter, melted
- ½ cup golden or white granulated sugar
- ¾ cup lightly packed regular brown sugar, not dark brown sugar
- 1 large egg, at room temperature, (weighing approx. 55g in shell)
- 1 teaspoon vanilla extract
- 1 cup (150g) plain all purpose flour
- ½ cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt or Kosher salt
- 1 cup quality 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 it's only slightly warm, Do not let it firm up again.
- Pour melted butter into a large mixing bowl. Add both sugars, whisk until well combined for 20 seconds. Be sure not too leave it sitting for too long as it will be harder to whisk through your egg in the next step.
- Add egg and vanilla, whisk until well combined, about 15 seconds.
- Sift over the flour, cocoa, and baking soda. Add the salt and mix until well combined and a soft cookie dough begins to form, it will be thick.
- Add chopped chocolate and fold until combined throughout the dough, you may want to use your hands for this step.
- Transfer bowl with cookie dough inside to the refrigerator and chill for 30 minutes. If your bowl is too large for the fridge, just wrap your dough in plastic wrap and pop it into the fridge. NOTE: You can also chill your dough overnight, if do you, remove your dough from the fridge 30 minutes before you create the cookies.
- Whilst the dough is chilling, preheat the oven to 180ºC (350ºF). Line a large flat baking tray with parchment paper, and set aside.
- Remove dough from the fridge.
- To create, weigh out each cookie to be 50g (2oz). If you don’t have a food scale, measure each cookie to be 3 level tablespoons. I highly recommended you use a food scale to measure each one.
- Place onto the lined tray, leaving as tall balls, do not flatten.
- Repeat with remaining dough, leaving enough space between each cookie on the tray to allow for spreading, about 10cm (4 inches) between each cookie.
- Bake for 8-10 minutes or until cracks have appeared on top and the centre of each looks slightly under-baked, which is great, that’s what makes them have a gooey middle!
- Remove from oven and tap tray again on your bench top/board 3 times to deflate. Allow cookies to cool on the 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!
- Serve and enjoy!