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Bakery Style Dark Chocolate Chip Cookies

Bakery-style Dark Chocolate Chip Cookies made with cocoa and dark chocolate chunks. Soft, rich and ready in 10 mins! One-bowl & easy to make!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings 16 cookies
Calories 230kcal
Author Samantha Pickthall

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
US Customary - Metric

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!

Video

Notes

Store: Keep the cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to 1 week.
Freeze: Place baked cookies in a single layer on a lined tray and freeze until solid. Then transfer to a freezer-safe container or zip-lock bag. Freeze for up to 3 months.
Thaw: Let cookies thaw at room temperature for 30–60 minutes before serving. No need to reheat, they’re delicious as-is!

Nutrition

Calories: 230kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 101mg | Fiber: 2g | Sugar: 22g | Vitamin A: 265IU | Calcium: 20mg | Iron: 1mg