Bakery Style Dark Chocolate Cookies
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Indulge in Bakery Style Dark Chocolate Chip Cookies made with just 9 ingredients, featuring rich Dutch-process cocoa and luscious dark chocolate chips. Perfect for cookie lovers seeking that authentic bakery taste!
Bakery Style Dark Chocolate Cookies Recipe
This one-bowl dark chocolate cookie recipe combines rich Dutch-process cocoa powder and melted dark chocolate for double the chocolate fun, baking up in just 10 minutes!
These bakery-style chocolate cookies are not your ordinary cookies, they’re a rich, indulgent upgrade with double the chocolate impact. Made with both cocoa powder and chunky pieces of dark chocolate, they offer a luxurious twist on the classic chocolate chip cookie.
Perfect for serving at tea time or packing in lunch boxes, these cookies are sure to impress!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these bakery style cookies!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!
Can I use Chocolate Chips Instead of a Block of Dark Chocolate?
Certainly! Chocolate chips are a convenient and effective substitute for the chopped block of dark chocolate in this cookie recipe. Using chocolate chips can simplify the baking process and ensure even distribution of chocolate in every bite.
Can I Make this Cookie Dough Batter in Advance?
Yes, you can prepare this cookie dough in advance. Simply make the dough the day before you need it and store it in the refrigerator, covered, overnight. When you’re ready to bake, remove the dough from the fridge and let it sit at room temperature for about 15 minutes until it’s pliable enough to form into cookies. If the dough is too cold and solid, it may not spread properly in the oven.
Why Did My Cookies Not Flatten and Spread?
Cookies may not flatten during baking for several reasons. One common cause is the dough being too cold, if it’s chilled too much, it might not spread as expected in the oven.
Over-mixing the dough can also develop too much gluten, making it stiffer and less likely to spread. Additionally, too much flour can lead to a firmer dough that holds its shape instead of flattening out.
What Does Tapping the Tray after Baking do for the Cookies?
Tapping the tray on the countertop immediately after baking helps deflate the cookies slightly, creating a denser, fudgier texture in the center. This technique enhances the gooey, soft middle that is characteristic of bakery-style cookies.
How to Store Dark Chocolate Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
Freezing: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Cookie Decor at Amazon
Discover Amazon’s delightful array of festive cookie accessories perfect for complementing your bakery-style dark chocolate cookies. Choose from charming sugar cookie-scented candles to enhance the ambiance and stylish cookie jars for elegant presentation and storage. These selections are ideal for adding a festive touch to your cookie display and home decor!
Best Chocolate Cookie Recipes
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Bakery Style Dark Chocolate Chip Cookies
Ingredients
- 160 g unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup lightly packed brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup (150g/5.3 oz.) all-purpose flour, scoop & leveled
- 1/2 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup plain semi-sweet/dark chocolate block, roughly chopped
Instructions
- Melt Butter: Over low heat in a saucepan, stirring occasionally. Alternatively, use a microwave in 30-second bursts. Transfer to a large bowl and cool until slightly warm.
- Prepare Wet Mixture: To the cooled melted butter, add the sugar and whisk for 20 seconds. Whisk through the egg and vanilla until well combined.
- Incorporate Dry Ingredients: Sift in the flour, cocoa and baking soda. Add the salt. Mix until a thick dough forms.
- Add Chocolate: Fold in the chopped chocolate.
- Chill: Refrigerate dough for 45 minutes.
- Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper.
- Form Cookies: Scoop 45g/1.5 oz (or 3 level tablespoons) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.
- Bake: 8-10 minutes until edges are set but centers are soft. Remove and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Cool: Let the cookies sit on the sheet for 15 minutes, then move to a wire rack to cool completely. Enjoy!
Notes
- Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
- Freezing: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition
First published in 2022, this recipe was updated in May 2024 to include new information and easier to follow method steps in the recipe card. No ingredients have been changed.
That was an amazing and easiest way of making chocolate cookies at home. I am definitely gonna try this very soon.
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