These Bakery Style Double Chocolate Cookies are richly flavorful, decadent, and ultra chewy. Easy to make and dough freezes beautifully. Perfect for all the cookie + chocolate lovers in your life.
1 ½cupsdark chocolate chips, I use 53% to 60% cacao
Optional: sugar for sprinkling after baking
Instructions
In a large bowl (or bowl of stand mixer) use paddle attachment to cream together the room-temp butter and both sugars on medium-high speed until light/fluffy, about 2-3 min. Add eggs, mixing to incorporate.
Reduce to low speed and add the unsweetened cocoa, both flours, cornstarch, baking soda, and salt. Mix just until dough is combined; dough will seem dry at first, but it will come together to form a dough. Stop mixing as soon as dough starts coming together. Use rubber spatula to fold in the chocolate chips. Using clean hands, form dough into a ball and tightly cover with cling wrap. Chill at least 1 hour, up to overnight.
When ready to bake, preheat oven to 350F with rack on lower middle position. Line baking sheets with silicone or parchment paper. Form 1.5 inch dough balls out of the dough and place 2 inches apart on lined cookie sheets. Bake 8 minutes or just until cookies are set on the edges; center may still look slightly underdone, which is fine. Don't over-bake. Remove cookies from oven, sprinkle with sugar on top if desired. Cool on baking sheets until at least lukewarm before transferring to racks to fully cool.
Notes
Dough can be wrapped airtight and frozen for several weeks; thaw in fridge before using. Baked cookies can be wrapped airtight and frozen for up to a week.