What’s better than a regular chocolate chip cookie? A DOUBLE chocolate chip cookie! These double chocolate chip cookies are the perfect combination of chunky, chewy, and delicious. Plus, they look like they’re straight out of an A+ bakery’s display case! Make this quick and simple cookie recipe with the simplest ingredients, and you’ll be everyone’s favorite 😉.
Welcome to Episode 1 of The Cookie Series. I have curated 4 epic cookie recipes that I will be sharing with you throughout the month with tips and tricks along the way to help you become a cookie monster, master. 😏
Don’t forget to follow me on Instagram and TikTok to stay updated when new recipes come out and for some exclusive content!
I have some bad news. Not for you, for the bakery you always buy cookies from. They are about to lose a customer, and that customer is you. Because after trying out this double chocolate chip cookie recipe, you are never returning to any bakery.
If you think I’m exaggerating, I am really not. These are some of the most perfect and delicious cookies I have tried. They’re perfectly chewy, perfectly chunky. Super rich, yet not too sweet. Ultra chocolatey but not sickly. Doesn’t this sound like everyone’s dream cookie 🍪?
Honestly, I have always been a regular chocolate chip cookie person. I have always preferred the original over double chocolate chip, but God has this recipe changed my mind. I now have a freezer stacked with this cookie dough in every shape and size (though I am already running low on stock 😬).
Here’s why I love this double chocolate chip cookie so much –
a. It’s super easy to make – all you need are pantry staples like butter, sugar, flour, cocoa powder, eggs, and a few others to whip up this delicious dough.
b. The cornstarch – this cookie dough uses cornstarch/cornflour which results in extra fluffy and chewy cookies that will have you swooning!
c. It’s rich, yet not too sweet – as a chocolate lover, I always struggle with finding desserts that feature chocolate without being overly sweet. This cookie balances the richness of the chocolate with its sweetness perfectly and gives an intense and epic experience.
d. It tastes just like the Lidl Double Chocolate Chip Cookie! Lidl cookies were my ABSOLUTE favorite when I was studying in the UK and I have been on a hunt to find similar ones but haven’t been able to, YET. These cookies are the closest I have tasted to the Lidl ones.
How To Make The Perfect Cookie
If you want to make the perfect cookie using this recipe, here are a few tips that will help you along the way –
- Cream the butter and sugars properly. In baking, ‘creaming’ refers to the process of whisking butter and sugar together until they are properly combined. Creaming is the first step in making any cookie dough, and it’s important that it’s done right to make sure that your cookie turns out chewy and chunky. While mixing the butter and sugar together, make sure that you whisk for 3-5 minutes until the butter is light and airy and you end up with a fluffy and creamy mixture
- Chill the dough. It’s absolutely necessary to chill the cookie dough for 6-8 hours or ideally overnight. This ensures that fats in the dough solidify, which means that the cookies take longer to spread while cooking. This results in thicker, chunkier cookies. Chilling the dough also helps the dry ingredients soak up more hydration from the liquid ingredients, which results in a more flavorful cookie.
- Weight the dough for each cookie. Instead of eyeing the amount of dough you are using for each cookie, weigh it to make sure that you end up with consistent sizes for each one. I use 60gs of dough for each cookie.
- Give each cookie enough space to spread. Make sure that you are not placing the cookies too close together on the baking sheet. Each cookie should have enough space to spread properly. If you don’t leave enough space, the cookies will stick to one another while baking.
- Don’t overbake the cookies. One of the main reasons cookies turn out cakey instead of chewy is overbaking. Baking cookies is all about balance. You want to bake them long enough that the edges are set but the center is still a little undercooked while making sure that the cookies are not too undercooked and soft. Every oven works differently, so you might have to experiment to find the right time and temperature balance to bake the cookies perfectly. If you’re unsure, remember that it’s always better to have an underbaked cookie than an overbaked one.
- Shape the cookies while they’re still hot. It’s likely that your cookies will not come out of the oven perfectly round, but here’s a secret tip that will help you make them perfectly round every time. As soon as the cookies come out of the love, place any circular object like a cookie cutter, a mug, or a jar lid on top of each individual cookie and swirl it around. The cookie will still be very soft and the circular movement will shape the edges and result in a round cookie. Make sure to do this as soon as the cookies come out of the oven.
- Add sea salt to the finished cookies. A pinch of flakey sea salt can take a cookie from good to absolutely amazing. Always top cookies with sea salt after they come out of the oven to give them an extra kick of flavor.
- Top warm cookies with extra chocolate chips. This adds a very bakery-style look to the cookies and makes them look more appealing. Again, make sure that you add the chocolate chips while the cookie is still warm so that they stick to the cookie and melt from the heat.
With all that information, I think you are ready to make this epic double chocolate chip cookie recipe. So let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe.
Bakery-Style Double Chocolate Chip Cookies
Equipment
- Stand or electric mixer
- Silicone spatula
- Baking tray
- Baking paper
Ingredients
- 125 gs all-purpose flour
- 55 gs cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornflour/cornstarch
- 1/2 tsp salt
- 115 gs unsalted butter, softened
- 100 gs brown sugar
- 100 gs white sugar
- 1 egg
- 1 tsp vanilla essence
- 15 ml full-fat milk
- 225 gs chocolate chips (combination of milk, dark, and white chocolate)
Instructions
- Combine the dry ingredients in a bowl: all-purpose flour, cocoa powder, baking, baking soda, cornstarch, and salt.125 gs all-purpose flour, 55 gs cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cornflour/cornstarch, 1/2 tsp salt
- In a stand mixer (or a bowl with an electric mixer), add the softened butter*, and both the sugars and cream together on high speed for 3-5 minutes until well combined. The mixture should be nice and creamy. Make sure not to overmix at this point!*115 gs unsalted butter, softened, 100 gs brown sugar, 100 gs white sugar
- Add the room temperature egg* and vanilla essence into the butter mixture and whisk together until well combined. Make sure the eggs are fully incorporated into the butter and there is no liquid left in the batter.1 egg, 1 tsp vanilla essence
- With the mixer on slow, add the dry ingredients into the batter and keep mixing on low speed until everything is well incorporated and there are no streaks of flour still remaining in the mix. You will have a nice, thick dough at this point.
- Add the milk and whisk again until completely incorporated.15 ml full-fat milk
- Finally, add the chocolate chips into the dough and mix on high speed for a few seconds just to incorporate them in, don’t overmix. I have used a combination of milk, dark, and white chocolate. You can add any chocolate chips of your choice.225 gs chocolate chips (combination of milk, dark, and white chocolate)
- Wrap the prepared cookie dough tightly in cling film and let it chill in the fridge for 8 hours, or ideally overnight.
- When ready to bake, preheat the oven to 170 degrees Celsius. Prepare the baking tray by lining it with baking paper.
- Weigh and roll out the chilled cookie dough to create cookie dough rounds. Place the cookie dough round on the prepared baking tray, making sure to leave enough space for each cookie to spread. Bake the cookies for 10-15 minutes, until the edges are set and slightly browned and the center is still slightly wet.
- As soon as the cookies come out of the oven, shape them using a circular object like a jar lid, a mug, or a cookie cutter. Then, top the warm cookie with some extra chocolate chips and sea salt. Let the cookie cool before digging in.
Notes
Storage:
- These cookies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Make ahead:
- You can also make the dough in advance, freeze it for a few weeks and bake it whenever you want to
Tips & tricks:
- Softened butter: Make sure your butter is at room temperature but not too warm. If the butter is too soft, your dough will end up being too soft, causing the cookies to spread too much in the oven and deflate after you take them out
- Room temperature eggs: Make sure your eggs are at room temperature as well, cold eggs also lead to deflation of cookies
- Mixing the butter and sugar: Don’t mix the sugar and butter mix for longer than 2 minutes or you may overmix it and end up making cakey cookies
- Dividing the cookie dough: You can divide the cookie dough in 2 or more parts depending on how you want to bake them
- Chilling the cookie dough: Don’t skip the chilling step! Chilling your dough for 12-48 hours allows the sugar to combine within the dough a lot better, creating chewier, thicker cookies
And that’s how you make delicious, bakery-style double chocolate chip cookies! The best part? You can stock the dough up in your freezer and bake fresh cookies whenever you want to! (this is why I wanted to become an adult).
Hope you enjoyed episode #1 of the cookie series. Stay tuned for the next one coming soon! 🤩. Meanwhile, check out the OG chocolate chip cookie recipe here.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time 🍪!
You should sell theseeeeee pleaseee