Bakery Style Chocolate Cookies with flakey sea salt are rich, thick & dense, chewy and perfectly fudgy!
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (330g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large egg
- 2 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ½ cups (210g) all-purpose flour
- 1 cup (110g) Hershey’s Special Dark Cocoa powder
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 ½ cups (270g) semi-sweet chocolate chips
- Flaky sea salt
- Preheat the oven to 350° F. Allow the butter to soften for 20 minutes. Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the eggs, egg yolks and vanilla extract and continue beating until well incorporated.
- Add the cocoa powder and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips. Beat until incorporated.
- Line a baking sheet with parchment paper or use a silicone baking sheet. Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt.
- Bake for 15-16 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
- Don’t skip this step! These are large cookies, the recipe is designed to be thick, so don’t skip the step of stacking the cookie dough. A single scoop of dough will not yield the same results.
- Chocolate chips: Any type of chocolate chips can be used
- Cocoa powder: My preferred cocoa powder is Hershey’s special dark. A Dutch processed cocoa powder is my next favorite option, but an natural unsweetened cocoa powder will also work.
- Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/2 teaspoon.
- Pro tip! Right when you pull these from the oven, place a few chocolate chips on top of the cookie for extra chocolate goodness.
- Storing and Freezing these cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds. I have not tested this pre freezing the dough. If you would like to pre freeze the dough, I would recommend freezing single scoops of dough, thawing to room temperature and then proceeding to stack the dough prior to baking.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: Chocolate Chip Cookies, Double Chocolate Chip Cookies, easy chocolate cookies, chocolate cookie recipe, bakery style chocolate chip cookies