The Best Bakery Style Chocolate Chip Cookies

Chocolate Chip Cookies- These chewy soft cookies are stuffed with chopped dark chocolate bars and semi-sweet chocolate chips. This cookie isn't light on chocolate. They will have you wanting to eat the whole batch! 

There are a billon chocolate chip cookie recipes on the internet, but I am pretty convinced this one will be your new go-to recipe. It is very easy and packed with chocolate. I use two kinds of chocolate in this recipe to help showcase that chocolate flavor. 

For more chocolate or cookie related recipes here are some of my favorites: 

• Brown Butter Chocolate Chip Blondies 
• To Die For Peanut Butter Chocolate Blondies
• Bakery Style Oreo Chocolate Chip Cookies
• Easy One Bowl Nutella Blondies

Why this recipe works

• Easy to make- This recipe is ridiculously easy and your result will be a tall, chewy, and delicious cookie. 
• Gooey and delicious- These cookies have a crunchy outside texture with a gooey and chewy inside. What on earth could be better?
• Chocolate lovers- This cookie isn't for the weak. With two full dark chocolate bars and some bonus chocolate chips, they're every chocolate lovers' dream in a chewy cookie form. 
• No chill required- While there are pros to chilling your cookie dough, this doesn't require any chilling. (If, however, you are like my friend who swears by chilling her cookie dough, I recommend chilling for 24-36 hours).

Ingredient list

• Unsalted butter- You will want your butter cold, straight out of the fridge, and cubed. Cold butter helps keep the shape of the cookie. I cube it to make it easy to cream.
• Brown sugar- I use a light brown sugar.
• Eggs- Normally in my recipes I use room temperature eggs, but because the butter is cold for this one, the eggs can be too!
• Bread flour- This is my secret ingredient for cookies. It's what makes the cookie chewy.
• 2 Ghirardelli Intense Dark Chocolate Bars- I used the72% one.Here is the exact one I used:
• Semi-sweet chocolate chips- You can use chunks or chocolate chips.
• Baking soda- Baking soda helps the cookies to brown. 

Step by Step instructions 

Here is how I make these delicious cookies. For the recipe instructions, refer to the recipe card below. 

Step 1: Chop the chocolate. Chop up the chocolate bar into small chunks, divide it in half. Half will go into the cookie dough batter and half will be used to top the cookie dough balls. 

Step 2: Cream the butter and sugar. In the bowl of an electric mixer fitted with the paddle attachment, cream the cubed butter and both sugars on medium high speed until smooth and creamy. About 4 minutes. With a rubber spatula, scrape down the sides of the bowl.

Step 3: Add the eggs and vanilla. On medium speed, add the eggs, one at time, and beat for about 30 seconds after each addition. Scrape down the sides of the bowl. Add the vanilla and mix until combined. 

Step 4: Add the dry ingredients. With the mixer on the lowest speed, add the flour, baking soda, chocolate chips, half of the chopped chocolate bar, and salt. Do not over mix, that causes a dry cookie. 

Step 5: Scoop and roll. Using a large cookie scoop, scoop balls of the dough and then roll the top of the cookie dough ball in the other half of the chopped chocolate. Place 8 balls onto the prepped pan. Here is the link for my scooper: 

Step 6: Bake. Bake for 12 minutes. The tops and sides will start to brown, just slightly, that's when they are done. Let them sit for 5 minutes before transferring them to a cookie rack to finish cooling. 

Expert Baking tips 

• Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie. 
• Sift your dry ingredients for the best results 
• Chop the chocolate into bite size pieces. 
• Don't over mix the flour. Over mixing the gluten can cause a dry cookie. 
• Use the bread flour. This is seriously what makes these cookies so amazing.

FAQ

Can I make these into smaller cookies?

Yes, you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.

Can these cookie dough balls be frozen?

Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don't even have to thaw them before you bake. 

Can I chill the cookie dough overnight?

Yes! I recommend scooping them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Get your oven up to temp and place them on a cookie sheet to bake. You want them cold. 

Storing and freezing

Store the chocolate chip cookies at room temperature in an airtight container up to 5 days.

Freezing Chocolate Chip Cookies

You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 6 months.

I'm sure you'll love this recipe, if you try it, remember to leave review and rate it for me!

For more fun recipes here are some of my favorite;

• The Best and Irresistible Cookie Dough Cake
• Gooey Cinnamon Roll Caramel Cake
• Strawberry Cheesecake Cake
• The Most Scrumptious Biscoff Fudge Cake

Recipe

Chocolate Chip Cookies

Molly Murphy

These chewy soft cookies are stuffed with chopped dark chocolate bars and semi-sweet chocolate chips. This cookie isn't light on chocolate.

5 from 11 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine cookies

Servings 12 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cookies:

• 1 cup unsalted butter cold and cubed
• 1 cup light brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ¾ teaspoon salt
• 1 tablespoons baking powder
• ½ Teaspoon baking soda
• 1 tablespoon corn starch
• 1 ½ cups bread flour
• 1 ½ cups cake flour
• 2 Ghirardelli Intense Dark Chocolate bars finely chopped and divided in half (I used 72% dark)
• 1 cup semi-sweet chocolate chips

Instructions

 

• Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. I used two cookie sheets. Set aside.
• If you haven't already, chop up the chocolate bar into small chunks and divide it in half. Half will go into the cookie dough batter and half will be used to top the cookie dough balls.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cubed butter and both sugars on medium high speed until smooth and creamy, about 4 minutes. With a rubber spatula, scrape down the sides of the bowl. (This step is very important because it helps hold the shape of the cookie. Under mixing will result in a flat and spread cookie.)
• On medium speed, add the eggs, one at time, and beat for about 30 seconds after each addition. Scrape down the sides of the bowl after each addition. Add the vanilla and mix until combined.
• With the mixer on the lowest speed, add both flours, baking powder, baking soda, corn starch, chocolate chips, half of the chopped chocolate bar, and salt. Do not over mix, that causes a dry cookie.
• Using a large cookie scoop, scoop balls of the dough and then roll the top of the cookie dough ball in the other half of the chopped chocolate and place 8 balls onto the prepped pan. If you don't have a large cookie scoop, you can weigh them out to 4 ounces ball. To have a finish look, add a few chocolate chunks and chips to the top of the dough ball/
• Bake for 12-14 minutes. The tops and sides will start to brown just slightly, that's when they are done. Let them sit for 5 minutes before transferring them to a cookie rack to finish cooling.

Keyword chocolate chip, chocolate chip cookies

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