Bakery-Style Double Chocolate Cookies

Thick, dark, fudgy-centred cookies studded with melting chunks.

Prep Time20 mins
Cook Time11 mins
Total Time1 hr 1 mins
YieldMakes 18 cookies
Bakery-Style Double Chocolate Cookies
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Before You Start

A double chocolate cookie should sit somewhere between cookie and brownie: dark crumb, soft centre, chunks that stay molten. Cocoa replaces a fifth of the flour, which dries a dough out fast, so these carry an extra yolk and slightly less flour than instinct suggests. Underbake by a minute and let the tray finish the job.

Instructions

  1. 1

    Beat the butter and both sugars until pale and fluffy, a full 3 minutes.

  2. 2

    Beat in the egg, the yolk and the vanilla.

  3. 3

    Sift the flour, cocoa, baking soda and salt together (cocoa clumps), then fold into the butter mix until barely combined. Fold in the chocolate chunks.

  4. 4

    Chill the dough 30 minutes while the oven heats to 180°C / 350°F. Line two trays.

  5. 5

    Scoop into 18 fat balls and space them well apart. Bake one tray at a time for 10 to 11 minutes, until the edges are set and the middles still look slightly wet in the cracks.

  6. 6

    Rest on the tray 10 minutes. They finish cooking there, which is the difference between fudgy and dry.

💡 Baker's tips

  • You cannot see golden brown on a chocolate cookie, so go by the cracks: set edges, moist-looking fissures, and out. When they look fully done in the oven they are overdone on the plate.
  • Chopped bar chocolate beats chips here. The flat shards laminate through the dough and stay softer.

🔀 Make it your own

  • Press a square of chocolate onto each hot cookie the moment the tray comes out.
  • Swap ⅓ of the chunks for white chocolate for contrast, or add a pinch of espresso powder to sharpen the cocoa.

📦 Storing & freezing

Airtight for 4 days at room temperature. The scooped dough freezes for 3 months and bakes from frozen with 2 extra minutes.

❓ Frequently asked

How do you tell when chocolate cookies are done?

By the edges and cracks, not colour: edges set, centre puffed with moist-looking cracks. On a dark dough colour tells you nothing, and the tray carry-over finishes the middle.

Why are my chocolate cookies dry?

Cocoa is a sponge. Too much flour or a full bake dries the crumb, which is why this dough runs slightly low on flour, carries an extra yolk, and leaves the oven a minute early.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to bake

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