These bakery style double chocolate chocolate chip cookies are thick, fudgy, and loaded with chocolate and pecans. They taste exactly like a cookie you'd grab from a high end display case, but homemade!
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If you love oversized cookies and deep chocolate flavor, this is going to be a recipe you come back to again and again.
I'm calling these bakery style cookies because they're so big you're pretty much required to share. We're talking six whole ounces per cookie, loaded with two types of chocolate (chips and chopped) and nutty pecans.
It's a little reminiscent of my chocolate bourbon pecan pie, but admittedly a little easier to prepare. They're as easy to mix up as any other cookie, but we're going big, thick, and chocolatey.
Ingredients
- Salted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Pure vanilla extract
- All purpose flour
- Unsweetened cocoa powder
- Baking soda
- Fine sea salt
- Semi-sweet chocolate chips
- Chopped pecans
- Semi-sweet chocolate
- Flaky salt, optional
How to make double chocolate chocolate chip cookies
- In the bowl of a stand mixer fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until light and creamy.
- Add the eggs and vanilla and beat until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in three parts.
- Fold in the chocolate chips, pecans, and chopped chocolate.
- Cover the dough and refrigerate for 24-72 hours.
- Preheat the oven and line a baking sheet with parchment paper or a Silpat.
- Using a kitchen scale, measure out seven 6 ounce balls of dough.
- Place the dough balls on the prepared baking sheet.
- Using the palm of your hand, flatten the dough slightly.
- If desired, press extra chocolate chips and pecans into the top of the dough. You can also sprinkle with flaky sea salt if desired.
- Bake the cookies for 16-17 minutes or until the edges are set and the middle looks soft but not glossy.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Top tips
Use room temperature eggs and butter
Room temperature eggs mix into your batter better, and room temperature butter will create the perfect creamy base for your cookies. These are details you're free to skip when baking, but following these tips will improve the quality of your cookies (in other words, make them bakery style!).
Chill the dough
I get it, chilling your dough is a bummer. You just made cookies, you want to eat cookies. If you really can't stand it, go ahead and bake these immediately. You'll be fine.
But if you want the best texture and depth of flavor, let them chill covered in the refrigerator for 24-72 hours. Chilled dough is also going to prevent the cookies from spreading too much, which will keep them tall and thick.
Weigh your dough
For the best result, grab a kitchen scale and weigh your cookie dough to make sure they're all the same size (6 ounces) and so you'll know how long to bake them.
Add extra chocolate chips and pecans
After making your dough balls, top the cookies with a couple extra chocolate chips and pecans if you like seeing them on top of the cookies. I also added a sprinkling of flaky Himalayan salt, which contrasts nicely with the chocolate and sweetness of the cookie, giving it a perfect balance of salty and sweet.
Don't overbake
It can be difficult to tell when double chocolate cookies are done because they're already brown. I suggest knowing just how much dough you're using (yes, buy a kitchen scale) and basing it off time.
The cookies should still be soft and puffy when you pull them out of the oven, but not overly wet or raw looking. I baked mine for 17 minutes for 6 ounces of dough, or 11 minutes for 3 ounces of dough.
Let the cookies rest on the baking sheet
When the cookies are done, let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack. This allows them to firm up a bit without burning from any residual heat that comes with the baking sheet.
Tips for customizing bakery style double chocolate chip cookies
- Omit the pecans for a nut free treat
- Swap the pecans for walnuts or macadamia nuts
- Use a mix of chocolate chips such as white chocolate, semi-sweet, and dark
- For a smaller cookie, use 3 ounces of dough and bake for 11 minutes
- If you choose not to chill the dough, cut the baking time down by a few minutes
How to store chocolate chocolate chip cookies
Keep cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze cookies for up to 3 months. If you want to freeze the unbaked dough you can bake them from frozen, just add a few minutes to the bake time, watching closely.
FAQ
These are double chocolate chocolate chip cookies, meaning they have cocoa powder in the cookie base as well as chocolate chips and chopped chocolate mixed in. The chips and chopped chocolate are both semi-sweet chocolate, so I'm only counting them as one, otherwise these would be triple chocolate!
I haven't tested these with gluten free or dairy free swaps, but you're always welcome to experiment with the products you know best. Be aware that making any sort of swaps will result in changes to the texture and taste of the cookie.
If you really want a bakery style cookie, go for the good chocolate chips. I like Guittard chocolate chips, but Ghirardelli is also good. Feel free to go as sweet or bitter on the chocolate chips as you prefer.
I used a flaky pink Himalayan salt for topping these cookies. I purchased the box a long time ago and it's seriously lasting forever. I can't find a link to the exact one, but it looks similar to this. Maldon sea salt flakes are always a good option too.
More cookie recipes
- Chocolate Chip Cookie Dough Cookies
- White Chocolate Macadamia Nut Cookies
- Whole Wheat Chocolate Fudge Cookies
- Peanut Butter Pretzel Cookies
- Buttery Bourbon Cherry Cookies
- Cut Out Christmas Cookies
- Nutmeg Ginger Apple Snaps
- Peanut Butter Blossoms
- Oatmeal Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Giant Ginger Cookies with Icing
- Pecan Chocolate Chip Cookies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Double Chocolate Chocolate Chip Cookies with Pecans
Ingredients
- 1 cup salted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
- 2 ounces semi-sweet chocolate, chopped
- Flaky salt for topping, optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix butter, brown sugar, and granulated sugar until light and creamy, about 3 minutes.
- Add the eggs and vanilla and beat until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the butter mixture in three parts, pulsing the mixer to prevent the flour from flying out and mixing until just combined.
- Using a wooden spoon or rubber spatula, fold in the chocolate chips, pecans, and chopped chocolate. The dough will be thick. If necessary, use your hands to combine.
- Cover the dough with plastic wrap and refrigerate for 24-72 hours.
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat.
- Using a kitchen scale, measure out 6 ounce balls of dough, using your hands to press them together and round them out. If you don't have a kitchen scale, just divide your dough evenly into seven balls.
- Place the dough balls on the prepared baking sheet, working in batches as necessary to prevent them from spreading into each other. I was able to fit four cookies per sheet.
- Using the palm of your hand, flatten the dough slightly. It should still sit up pretty high, but you just want to take the dome of it down a little bit.
- If desired, press extra chocolate chips and pecans into the top of the dough. You can also sprinkle with flaky sea salt if desired.
- Bake the cookies for 16-17 minutes or until the edges are set and the middle looks soft but not glossy.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Tips for customizing bakery style double chocolate chip cookies
- Omit the pecans for a nut free treat
- Swap the pecans for walnuts or macadamia nuts
- Use a mix of chocolate chips such as white chocolate, semi-sweet, and dark
- For a smaller cookie, use 3 ounces of dough and bake for 11 minutes
- If you choose not to chill the dough, cut the baking time down by a few minutes
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