Artisan Chocolate Bakery Cookies

• 1/2 cup unsalted butter (cubed and softened slightly)
• 3/4 cup light brown sugar (firmly packed)
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt (plus extra for sprinkling)
• 1/4 cup Dutch process cocoa powder (see Note 1 for brand recommendations)
• 1/2 cup cake flour (spooned and leveled, see Note 2)
• 3/4 cup all-purpose flour (spooned and leveled, see Note 3)
• 1/2 cup mini chocolate chips
• 1 cup milk chocolate chips or semi-sweet chocolate chips (your preferred blend, see Note 4)

1. Begin by preparing your butter: cut unsalted butter, directly from the fridge, into small cubes. In a large mixing bowl (or the bowl of a stand mixer fitted with the whisk or paddle attachment), combine the cubed butter and light brown sugar. Beat these two ingredients on medium speed until they are completely combined and creamy, typically about 3–4 minutes. The mixture should achieve a consistency that resembles smooth, thick peanut butter, light in color and fluffy.
2. Next, incorporate the wet ingredients: add the large egg and vanilla extract to the butter mixture and beat until just combined. Be careful not to overmix at this stage. Then, add the dry leavening and flavoring agents: cornstarch, baking soda, fine sea salt, and Dutch-process cocoa powder. Beat again until these are just incorporated into the mixture. Remember to stop and scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly mixed. Finally, gently mix in the cake flour and all-purpose flour (refer to Note 3 for proper flour measurement technique) until just combined. The last step is to fold in both the mini and regular-sized chocolate chips using a spatula. Once mixed, cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 45 minutes to 2 hours. This chilling step is crucial for flavor development and preventing spread during baking (see Note 5).
3. After the dough has sufficiently chilled, remove it from the fridge. Using a food scale for accuracy, form 6 equally sized cookie balls. Each ball should weigh approximately 4 ounces (about 117 grams). Roll them into large, smooth spheres and place them on a parchment-lined sheet pan or plate. Return these formed dough balls to the fridge or freezer for an additional 15 minutes to firm them up before baking. This second chill helps maintain their shape and prevents spreading. If you prefer smaller cookies, refer to Note 7 for adjusted portion sizes and baking times.
4. While the dough balls are undergoing their final chill, preheat your oven to 325°F (160°C). Line a large baking sheet with a silicone baking mat (or parchment paper). Carefully place 3 cookie dough balls on the prepared pan, ensuring ample space between each cookie to allow for generous spreading during baking. Bake for 13–18 minutes. For the ultimate fudgy, chewy cookie experience, it’s best to err on the side of underbaking; I find 15–16 minutes to be the perfect sweet spot (see Note 6 for visual cues). Immediately upon removing the cookies from the oven, use the back of a metal spatula to gently press the edges inward, shaping them into perfectly round, thick bakery-style cookies. This trick creates those beautiful crinkly edges. If desired, press a few extra chocolate chips onto the tops of the warm cookies for an even more enticing appearance. Allow the cookies to cool on the baking pan for 10–15 minutes before carefully transferring them to a wire rack to cool completely. Repeat the baking process with the remaining dough.

Note 1: Dutch-process Cocoa Powder Importance: The choice of cocoa powder truly distinguishes these cookies. Dutch-process cocoa powder, with its reduced acidity, imparts a significantly more robust, intensely deep chocolate flavor and a richer, darker color compared to natural cocoa powder. Using plain natural cocoa powder will result in a less flavorful and drier cookie, so it is strongly not recommended for this recipe. Excellent and widely available Dutch-process options include Hershey’s® “Special Dark” cocoa powder and Ghiradelli® Dutch Cocoa.

Note 2: The Magic of Cake Flour: Cake flour is fundamental to achieving the extraordinary softness and fluffiness of these cookies. Its low protein content results in minimal gluten development, yielding a tender crumb that is simply unmatched. The combination of cake flour and all-purpose flour in this recipe is meticulously balanced to create the perfect texture—soft, chewy, and slightly gooey. I highly advise against any flour substitutes or attempting to create homemade cake flour, as it will not yield the same superior results this recipe relies on.

Note 3: Accurate Flour Measurement Technique: Incorrectly measuring flour is a common pitfall that can drastically alter your cookie’s texture. If you press a measuring cup directly into a bag of cake or all-purpose flour, you will invariably pack in too much, leading to a dense, dry cookie. To measure flour accurately, first fluff the flour in its container with a spoon. Then, gently spoon the flour into your measuring cup until it overflows. Finally, use the back of a straight-edged tool, like a table knife, to level off the top. This method ensures you have the precise amount needed for soft, perfectly textured cookies. You can find a helpful video visual here.

Note 4: Chocolate Chip Selection: For a balanced and rich flavor, I prefer using a combination of regular-sized milk chocolate chips alongside mini semi-sweet chocolate chips. This blend offers varied sweetness and a wonderful textural contrast. If your preference leans towards less sweet or more intense chocolate, opt for semi-sweet or dark chocolate chips for the regular-sized portion. My go-to brands for high-quality chocolate chips are Ghirardelli and Guittard.

Note 5: The Indispensable Chilling Time: Do not be tempted to rush or skip the chilling time for the cookie dough. This step is critical for several reasons: it allows the dry ingredients to fully hydrate, enhancing the cookie’s texture, and more importantly, it solidifies the butter, which prevents the cookies from spreading excessively in the oven. Skipping this step will likely result in thin, flat cookies. Proper chilling ensures your cookies bake up thick, chewy, and rich in flavor.

Note 6: Perfect Baking for Fudgy Interiors: Overbaking these cookies is the quickest way to compromise their incredible taste and texture, turning them dry and crumbly. The goal is a slightly underbaked cookie, which guarantees a soft, gloriously chewy, and flavorful interior. Remember that cookies continue to cook for a few minutes on the hot baking pan after they’ve been removed from the oven due to residual heat. Look for visual cues such as lightly browned and firm edges, while the center should still appear soft and set but not overly gooey or wet. This ensures that ultimate fudgy texture.

Note 7: Adapting for Smaller Cookies: I’ve successfully experimented with making smaller versions of these delightful cookies, and the results are equally thrilling! If you prefer a more modest-sized cookie, after the initial dough chilling, roll evenly sized cookie dough balls, each containing a packed 2 tablespoons of dough (approximately 40 grams). Chill these smaller rolled dough balls for 30 minutes before baking. Bake them for 10–14 minutes, or until the centers are no longer glossy. Immediately out of the oven, working quickly, gently press the edges inward with a metal spatula to shape them, and optionally, press a few extra chocolate chips into their tops for visual appeal. Allow them to stand on the cookie sheet for 5 minutes before transferring to a cooling rack.

Storage for Baked Cookies: For optimal freshness, these cookies are truly at their best on the day they are baked. While they can last up to a week, their texture and flavor begin to diminish after 3–4 days. To store, ensure cookies are completely cooled before placing them in an airtight container and keeping them at room temperature. For a delightful rewarm, use a microwave in 10–15 second increments.

Freezing Cookie Dough: Instead of freezing baked cookies, freeze the dough! Drop portioned cookie dough balls (4 oz for large, 2 tbsp for smaller) onto a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake, simply place frozen dough balls on a prepared baking sheet and bake straight from the freezer. There is no need to thaw, though you may need to add a few extra minutes to the baking time (typically 2-4 minutes more than recommended for fresh dough). Bake until the edges are lightly browned and the center is set but still soft for maximum chewiness.

Nutrition Information (Approximate Per Serving)

Nutrition information is automatically calculated and should be used as an approximation.