These bakery-style double chocolate cookies are soft, fudgy, and rich — with a brownie-like interior and a slightly crisp exterior. They stay tender for days, come together quickly, and require no advance chilling unless you prefer a thicker cookie.
What makes these cookies so great?
Cocoa powder
Use a good-quality cocoa powder for the best chocolate flavor. I like Hershey’s regular cocoa, and if you want a deeper, darker taste try Hershey’s Special Dark.
Cornstarch
A small amount of cornstarch in the dough helps keep the cookies soft and slightly tender, contributing to that fudgy texture.
Flour
We use a modest amount of flour so the cookies stay fudgy rather than cakey. Measure flour carefully — spooning into the cup and leveling or using a kitchen scale gives the best results.
Sugars
This recipe uses more brown sugar than granulated sugar. Brown sugar, with its molasses, deepens the chocolate flavor and helps create a moist, chewy crumb with a hint of caramel-like smokiness.
Oven temperature
Baking at a slightly higher temperature forms a pretty outer crust quickly while keeping the center soft and fudgy. Watch the cookies and remove them when the edges are set and the tops start to form a crust.
Experiment with mix-ins
These cookies are versatile. Try adding different chips or nuts. For a peanut-butter twist, stir in 1½ cups peanut butter chips and ½ cup semisweet chocolate chips and bake as directed.
Chill if needed
If your dough spreads too quickly or you want a taller cookie, chill the dough in the freezer for 20–30 minutes before baking.
Everyone should have a dependable double chocolate cookie recipe. These have been refined to achieve a perfect balance of fudgy interior, crisp edges, and deep chocolate flavor.
Enjoy!
Alyssa
Other elevated versions to try
- Peanut Butter Cup Cookies
- Cookies and Cream Cookies
- Caramel Rocky Road Cookies
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Bakery Style Double Chocolate Cookies
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Ingredients
- 1 cup butter room temperature
- 1 ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ¾ cup cocoa powder
- 2 cups flour measured correctly
- ¾ teaspoon salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 ½ cups semisweet chocolate chips plus extra for topping
Instructions
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Preheat oven to 375°F (190°C). Cream together the butter, brown sugar, granulated sugar, and eggs for about 2 minutes, until the mixture lightens slightly in color.
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Mix in the cocoa powder, salt, cornstarch, and baking soda. Gradually add the flour, mixing only until just combined.
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Stir in the chocolate chips. Shape the dough into balls — I make large cookies with about 3–4 tablespoons of dough each and press a few extra chips on top for appearance. Bake large cookies for 9–12 minutes; smaller cookies for 7–10 minutes. Remove when the edges are set and the tops begin to form a crust.
Notes
Nutrition
originally posted 9/5/18