These Soft Batch Double Chocolate Chip Cookies are truly a chocolate lover’s dream come true.
I suppose you could technically call these TRIPLE chocolate cookies. But I feel like that would really be cheating by a technicality. And that just doesn’t seem fair.
You see, there’s melted chocolate and chocolate chips in these cookies. But there’s also a tiny amount of cocoa powder.
Whatever they are, they’re dang good. Imagine a fudge brownie in cookie form. That’s what you get with these Soft Batch Double Chocolate Cookies.
They’re insanely rich and sinful. Just one cookie is enough to satisfy any chocolate craving.
How to Make Double Chocolate Chip Cookies
Shaping the Cookie Dough
Once you shape the balls of dough (don’t worry – they’ll hold their shape) you need to flatten the balls with the palm of your hand, to help the cookies spread evenly in the oven. Using a stainless steel spring-loaded cookie scoop will make this job go even faster!
Why Use a Cookie Scoop?
Elevate Your Cookies with Flaky Salt on Top
If you’re into the salty-sweet flavor combination, then sprinkle cookies with a little flaky sea salt right after baking. I love the way the salt elevates the chocolate flavor and helps cut the sweetness of the cookie! If that’s not something you prefer, feel free to skip this step.
What Type of Cocoa Powder For Double Chocolate Chip Cookies?
These cookies get their incredible chocolate flavor from both two forms of chocolate and cocoa powder. Here are my best cocoa powder tips for these cookies:
What Type of Chocolate for Double Chocolate Chip Cookies?
I prefer using semi-sweet baking bars in the base of the cookie dough. Feel free to switch this up and use dark chocolate, but just note that your cookies will be a little less sweet than intended. You can also change the semi-sweet chocolate chips, and use some milk, dark, white chocolate chips, or even peanut butter chips instead. Nuts (such as walnuts or pecans) are also a great option. Just be sure to keep your mix-ins to the same total volume/weight as written in the recipe, for best results.
Does This Double Chocolate Chip Cookie Dough Need to be Chilled?
Chilling the dough is not required for this recipe, but if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful.
Take a look at HTH Baking School student Mike G.’s experiment below! He found that the chocolate flavor is enhanced slightly after an overnight chill. If you prefer your cookies a little denser and fudgier, he recommends baking them straight from the fridge; otherwise, allow them to come to room temperature before baking. Baking time will remain the same.
Photos courtesy of Mike G.
Can I Make These Double Chocolate Chip Cookies Ahead of Time?
Yes! Shape and flatten the dough balls and wrap them in plastic wrap or move them to an airtight container before chilling overnight for up to 2 days.
Can I Freeze These Soft Double Chocolate Chip Cookies?
Yes! This Double Chocolate Chip Cookie recipe freezes beautifully. Freeze the pre-portioned cookie dough balls in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag. Allow them to thaw overnight in the fridge or for 30-60 minutes at room temperature, then bake as directed below.
Check out my How to Freeze Cookie Dough article for step-by-step instructions (and how to bake from frozen).
I was craving these so I whipped them up and they did not disappoint!! So devine, and they were just as good cold the next day!
I know you said you hate substitutions and I TOTALLY respect that 🙂 . I just ordered your Ultimate Cookie book so I haven’t received it yet , but I was wondering if I can use this recipe and add caramel and chopped pecans to make “Turtle Delight” cookies ?
Hi Simone! While Tessa does hate substitutions, changing up your mix-ins in a cookie is totally acceptable 😉 I would recommend adding your chopped nuts and caramels and reducing the chocolate chips by about the same amount, so the mix-ins stays about the same at 1 1/2 cups total. Let us know how it turns out – and we hope you love your cookbook!! 🙂
I made these cookies and they were awesome. I’m a chocoholic so they were right up my alley. I do have a question though. The recipe calls for unsweetened cocoa but it doesn’t specify Dutch Processed or regular unsweetened cocoa. I used regular unsweetened cocoa. Does Tessa have a preference in this recipe? And would a good rule of thumb be to only use Dutch Processed if the recipe calls for it?
Hi Linda! Yes, the rule of thumb is to only use Dutch processed/Dutched cocoa if a recipe calls for it specifically. Unsweetened cocoa is the same thing as natural cocoa. They have different levels of acid and therefore react differently in recipes, based on the other ingredients in a recipe (particularly leaveners). You can learn more about both types of cocoa, and their differences, in Tessa’s article here! I hope that helps! 🙂
Can I use instant coffee granules instead of expresso?
Hi Gail! We haven’t tried that, but it could work – it just definitely won’t give the same flavor that the espresso powder will, because espresso powder is much more concentrated than instant coffee. Let us know how it goes 🙂
I’ve made these twice now, they taste amazing but both times I’ve tried, the cookies don’t seem to be flattening out in the oven – they stay very thick. I haven’t used a scoop but I did put the batter in the freezer for a couple hours then cut individual pieces up and rolled into a ball by hand being careful not to make them too big. They still taste so good but maybe I need to perfect my process of splitting the batter!
Hi Jessica! I’m glad you still enjoyed these cookies, but I’d love to assist you with troubleshooting why these cookies may not be spreading as they should! Firstly, how do you measure your flour? By weight using a digital scale, or by volume using cups? Weighing vs. measuring by volume can have a huge impact on your baked goods. It’s so easy to accidentally add too much flour if measuring by volume, and too much flour can have a huge impact on any baked goods, and this could definitely be why your cookies didn’t spread well. Tessa talks about how best to measure ingredients in this article here. Another issue could be your leavening agents may not be fresh. If your baking powder or soda are not fresh, this can impact the cookie’s ability to rise and spread properly. Tessa talks about how to test for leavener freshness in this article here! Lastly, what type of pan are you baking on? Different materials of pans conduct heat differently, so some will cook the bottom quickly, and not leave the cookie appropriate time to spread out gently and evenly. Tessa demonstrates this with lots of pictures in this article here! If none of these issues may be the culprit, and you’re still not seeing any spreading, I would suggest simply squashing each dough ball down before placing it in the oven, to give it a kick-start in the spreading process! If you have any other thoughts, or would like to troubleshoot any further, please feel free to reach back out to us here, or by emailing [email protected]! 🙂
These are delicious cookies, reminds me of brownies. I had one issue, the batter was thick, sticky and was hard to form a round cookie. I put the batter in the fridge hoping that this would help but not really. Any idea what I did wrong?
Hi Dorota! This batter is a perfect mix of the texture of both brownie and cookie batter. It’s going to be a bit thicker and possibly a little sticky, but it should definitely hold its shape when placed on the baking sheet using a cookie scoop. How did you place your cookies on the baking sheet, with a cookie scoop or another utensil? How was the texture of your fully baked cookies, did they bake up well?
Hello Emily,
Hi Emily,
Thank you for replying.
I did us a cookie scoop and when I pressed on it to release the cookie batter, it didn’t want to come out.
The cookies baked up very well and they were delicious.
I thought maybe there is something I did wrong or something I can improve for the next time.
Thank you
So glad they baked up beautifully! You’re welcome to place the batter in the fridge for a longer period of time to see if that helps to release the batter, but if that doesn’t seem to help, you could always very lightly spray your scoop with cooking spray to help the dough from sticking. This is a slightly older recipe of ours (2017) and may be one we need to revisit just to update the instructions and add some helpful tips throughout. I appreciate your feedback!
I made these cookies and they turned out delicious! The espresso really makes the flavor very rich.
These are so DRY and hard and I made them exactly according to the directions, slightly underbaking them. I was looking for a soft, cake-like cookies. These were definitely NOT soft.
I’m sorry to hear that, these cookies should definitely not be dry or hard! Do you measure your ingredients with a digital scale? Dry cookies are usually due to too much flour being added. Also, do you have an oven thermometer?
These are absolutely incredible. And they came out perfectly on my first try! (that never happens haha)
So happy to hear that, Sara!
Would this dough benefit from being the refrigerator 24-48 hours like chocolate chip cookie dough?
Hi Teresa! Absolutely! Most all CCC recipes will benefit texture/flavor-wise from chilling, including these 🙂 Excited for you to compare the difference from baking them right away to “marinating” your batter for a day or two! Let us know what you think!
Hi Tessa,
When we tried melting the butter and chocolate chips in the microwave, the consistency was paste-like and not melted chocolate liquid. We tried both kirkland and hershey’s but the consistency turned out the same (paste-like).
Should we melt the butter first then stir in the chocolate chips?
Hope you can help!
Best,
Zel
You could try to melt the chocolate first and then stir in melted butter to see if that helps as butter has a lower melting point than chocolate, but to me it sounds like your mixture may have just overheated in the microwave. I’d really keep an eye on it when it’s in the microwave next time to make sure it’s taken out RIGHT when it’s melted.
Hi Tessa, got it! Thank you so much and appreciate the reply! We’ll try this technique! Have a wonderful week!
Sooooo good, I’ve made them at least 4 times!!
So awesome to hear this!!
Do I have to leave them on the fridge for a bit?
Loved the recipe… very easy and delicious
Hi Tessa.
I made these last night and weighed all of my ingredients, but the dough came out really thick and hard to stir which led to it being really hard to scoop. Also, once the cookies came out of the oven, they were a little on the dry side. Still delicious, just a little dry.
I just checked this same recipe in your cookbook, and I noticed that the cookbook says 127 g flour and this online recipe says 137 g. Could 10 g really be what made this dough almost impossible to work with? Or did I do something else wrong? Did I cool the melted chocolate too long?
Thanks,
Jess
Hi Jess! I’m sorry your cookies didn’t turn out. Dry cookies are usually due to too much flour being added, so I think you are right about the flour – it should be 127g! I hope you give these cookies another try.
I am the ultimate chocolate lover and this hit’s the spot every time. The first time I made this batch I forgot to add butter which was just a rookie mistake (see it here – https://www.instagram.com/dianaaozzanyan/?hl=en ) but the second time I made this batch it was sooooo amazing!
My husband says it was the best cookie he’d ever had!! Only made 10 but perhaps I made mine a little big.
This makes me so happy!
Thanks so much for this recipe, Tessa! I stuffed little blobs of Nutella inside and they tasted soo chocolatey and rich!
Do you think the recipe would work if I chilled the dough/batter in the fridge before making the cookie disks? I found it a little too sticky to work with.
THESE ARE SO PERFECT! I tried on my menstrual cycle and ever since this is my go to chocolate cookie recipe. It’s chocolate heaven. Very soft and melty with a hint of sea salt. Very good Tessa! Thank you
Can I make these eggless? Could you please suggest an alternative for egg? Please? I love most of your recipes but I can’t make them egg free. Please suggest something.
These were indeed delicious and rich; they reminded me of brownie cookies.
One issue: I had trouble forming the cookies because of how thick and sticky the dough turned out, so the cookies themselves were quite thick and no where close to nice, even circles — not sure if I did something wrong there or if that’s how they were supposed to turn out. I may try putting the dough in the fridge before forming and baking next time.
Thanks for the recipe!
Made these last night – Flavor was delicious (I couldn’t stop eating the batter!) but mine came out dry. Thoughts?
Just made this recipe with less sugar (115g in total and I put only one kind of sugar -brown sugar-) and it was just perfect,just like in the picture ! Thanks so much for sharing this recipe
hi! i really like the flavour of this and all, but my only question is that somehow my cookies never turn out gooey, and when my friend tried it, even though we did the same steps, hers turned out gooey. so i’m wondering what i’m doing wrong and hope you can help!
I tried your recipe but cookies really very cakey they were not at all gooey
Thank you for putting the grams measurements as well it was so helpful! And the cookies turned out lovely!
The dough was way too thin for cookies. I put it in a pan and baked as brownies. But, was not fond of the flavor.
im sure there should be more butter than 28 grams ,is this correct ? thanks
That’s correct, it’s all about the chocolate in this recipe 🙂
I have made these several times, as they are now one of my go-to easy chocolate desserts. They are so rich and satisfy my chocolate craving! People love these every time I bring them to share.
I am confused by the measurements provided. I always weigh my ingredients…but white and brown sugar do not weight the same so I am unsure how much to use. 1 cup white sugar is 198g, and 1 cup brown sugar is 213g. If you are using 1/3 cup of each, then wouldn’t the weights be 66g white and 71g brown? Same question on the flour – 1 cup is 120g but you are showing 137g.
Thanks for clarifying before I over/under weigh these.
Any clarifications on the measurements?
Whatever your call these – Double or Triple chocolate cookies – these cookies are SO GOOD! Thanks Tessa for another great recipe!!
Made these today (July 2019). Great recipe and provide the ultimate chocolate cookie for true chocolate lovers. Add pecans if you like. Will certainly use the over and over. Will make a great holiday giveaway!
Tried to post but wasn’t able to paste to this page
They lol really good
The last ingredient you list are chocolate chips but in the recipe you call them chocolate chunks. Did you mean chocolate chips or chunks? thank you.
Chocolate chips 🙂
The recipe sound amazing! I would like to try this at home for my friends, but however two of them are going for a vegan diet. Can you recommend me a substitute for the eggs? For all the other ingredients not plant based I already found have some from my past baking experiences. Thank you Tessa!
For some reason, the recipe is not on this page anymore. Can you post it?
Hey there!
I made these the other day but found the batter too soft and sticky to roll or scoop. I put them in the fridge but they were still very difficult to work with. I know it’s supposed to be a brownie consistency. Is there something I’m missing? Do you have advice on how to roll them? (I read your description about flattening the top a bit to remain disks) I loved the taste and would appreciate the help with fixing it since I’m not sure if I did something wrong?
Thanks again for letting me know.
-Ruth
P.S I’m also from Phoenix area too, Scottsdale to be exact.
Hi neighbor! You’ll notice I don’t actually call for rolling this dough in the recipe for exactly that reason! If you wet your hand a little that will help prevent sticking while flattening the dough. Or you could just use the bottom of a measuring cup 🙂
This was my experience, too. It was extremely wet. I ended up pouring it into a pan and baking it like a brownie.
Can I substitute the whole milk for 1%? These look amazing!!
I know the expresso powder intensifies the chocolate flavor but my son can not have coffee products. How is the taste without that powder. Any substitutes?
Well I’m going to make them now hope they turn out to be good cause I’m small and family is expecting big so it shouldn’t be a mess
It looks so yummy
Can you please let me know the substitute for egg.
Could this recipe be made with gluten free flour?
Can I sub the flour for almond or coconut flour to make gluten free?
Can I freeze these before baking?
When do you include the chocolate chips st the beginning with the semi sweet chocolate? Thanks!
Is there any replacement for the eggs? As I’m a vegetarian!
Do we need to chill them before baking ??
Would these still turn out well using a small cookie scoop? And wondering how much to adjust the bake time?
Thank you!
Heyy, what is this chilling time for the dough?
Surprised how little butter there is!
It’s all about the chocolate in this recipe 🙂
They look so good, I’m definitely trying them very soon.
nice,nice , I am going to try them as soon as tomorrow.
thanks lovely Tessa.
Yummm! I plan on making these tomorrow! If I didn’t think the amazing scent would wake up the family I would get up out of bed and make them right now.
Haha!
I cannot wait to make these! Question: can I sub 2 Tb of coffee for the milk? I don’t usually have milk . If it’s a chemical reaction thing let me know. Thanks!
I haven’t tried that, but I think it could potentially work. If you give it a shot let us know how it goes!
Oh, I love these! I am a chocolate lover and cookie monster and these are ready in a few minutes, so going to make these soon. Thanks!
Thank you, Jenny!