Filed Under: Chocolate | Cookies

Soft Batch Double Chocolate Cookies

Recipe By Tessa Arias
  |  
November 9th, 2017
4.71 from 17 votes
4.71 from 17 votes

Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

Yield: 14 cookies

Prep Time: 15 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: If you don’t love chocolate, you might not like this recipe. For seriously chocoholics only.
Texture: Thick, rich, soft, and gooey.
Ease: Very easy! More like making brownie batter than cookie dough.
Pros: Every chocolate lover’s dream come true.
Cons: This isn’t exactly a con, but you can really only have one or two cookies. They’re so rich!
Would I make this again? Yesssss.

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. Take a look at the ingredients and let me know. Do you think these classify as double or triple chocolate chip cookies?
Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

Whatever they are, they’re dang good. Imagine a fudge brownie and soft batch cookie all in one. 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.

And you know what? I wasn’t kidding in the recipe rundown when I said this cookie recipe is for serious chocolate lovers only. I’d venture to guess that anyone who simple likes chocolate would think these “too chocolaty.”

Let’s just say that phrase doesn’t exist in my vocabulary.

Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

The dough truly is semi brownie batter semi 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.

Otherwise you’ll end up with cookies that look more like lumps than round disks. If you’re into the salty-sweet flavor combination then go ahead and sprinkle with cookies with a little flaky sea salt right after baking. If not, just skip this step.

Super sinful soft batch double chocolate cookies

They’re indulgently delicious either way. You know what should never be skipped here? A cold glass of milk to accompany one of these babies. There’s nothing better!

Brownie meets cookie with these ultra rich soft batch double chocolate cookies!

If you make these Soft Batch Double Chocolate Cookies, be sure to snap a picture and tag me and #handletheheat on Instagram!

4.71 from 17 votes

How to make
Soft Batch Double Chocolate Cookies

Yield: 14 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

Ingredients

  • 6 ounces (170 grams) semisweet chocolate, melted
  • 2 tablespoons (28 grams) unsalted butter
  • 2 large eggs
  • 2 tablespoons whole milk
  • 1/3 cup (67 grams) granulated sugar
  • 1/3 cup (67 grams) light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (127 grams) all-purpose flour
  • 1/4 cup (21 grams) unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 teaspoon instant espresso powder, optional
  • 1 1/2 cups (255 grams) semisweet chocolate chips
  • Flaky sea salt, for finishing (optional)

Directions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a microwave-safe bowl, heat the chocolate and butter in 30-second bursts, stirring between bursts, until melted and smooth. Allow to cool before mixing in the eggs, milk, granulated sugar, brown sugar, and vanilla.
  3. In a medium bowl whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Add the flour mixture into the chocolate mixture and stir until just combined. Gently stir in the chocolate chips.

  4. Use a large 3-tablespoon cookie scoop to place the batter on the prepared baking sheets. Flatten slightly. Bake for 10 to 12 minutes, or until set but still gooey. Sprinkle with sea salt, if desired. Allow to cool before serving.
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, cookies

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Jenny from jennyisbaking.com — November 9, 2017 at 10:53 am

    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!

    • #
      Tessa — November 12, 2017 at 1:45 pm

      Thank you, Jenny!

  2. #
    Shannon — November 9, 2017 at 4:02 pm

    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!

    • #
      Tessa — November 12, 2017 at 1:45 pm

      I haven’t tried that, but I think it could potentially work. If you give it a shot let us know how it goes!

  3. #
    Shawn-Marie — November 9, 2017 at 10:34 pm

    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.

    • #
      Tessa — November 12, 2017 at 1:44 pm

      Haha!

  4. #
    charmaine — November 10, 2017 at 3:27 am

    nice,nice , I am going to try them as soon as tomorrow.
    thanks lovely Tessa.

  5. #
    Joyce — November 10, 2017 at 5:02 am

    They look so good, I’m definitely trying them very soon.

  6. #
    Fongolicious — November 10, 2017 at 2:19 pm

    Surprised how little butter there is!

    • #
      Tessa — November 12, 2017 at 1:43 pm

      It’s all about the chocolate in this recipe 🙂

  7. #
    Yukti — December 6, 2017 at 1:34 am

    Heyy, what is this chilling time for the dough?

  8. #
    Danielle — March 12, 2018 at 7:19 am

    Would these still turn out well using a small cookie scoop? And wondering how much to adjust the bake time?

    Thank you!

  9. #
    Michelle — May 15, 2018 at 12:58 pm

    Do we need to chill them before baking ??

  10. #
    Grishma — June 17, 2018 at 7:17 am

    Is there any replacement for the eggs? As I’m a vegetarian!

  11. #
    Laura — June 23, 2018 at 4:19 pm

    When do you include the chocolate chips st the beginning with the semi sweet chocolate? Thanks!

  12. #
    Brye — September 8, 2018 at 2:46 pm

    Can I freeze these before baking?

  13. #
    Lindsay — November 17, 2018 at 6:46 pm

    Can I sub the flour for almond or coconut flour to make gluten free?

  14. #
    Ruthie — November 19, 2018 at 1:14 am

    Could this recipe be made with gluten free flour?

  15. #
    Nithya Unni — November 19, 2018 at 9:57 am

    It looks so yummy
    Can you please let me know the substitute for egg.

  16. #
    Sarwat — December 6, 2018 at 3:44 am

    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

  17. #
    Linda — December 14, 2018 at 5:58 am

    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?

  18. #
    Tessa Golder — December 24, 2018 at 7:55 am

    Can I substitute the whole milk for 1%? These look amazing!!

  19. #
    Ruth — January 31, 2019 at 2:56 am

    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.

    • #
      Tessa — February 3, 2019 at 2:43 pm

      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 🙂

    • #
      Nichole — September 14, 2019 at 8:50 am

      This was my experience, too. It was extremely wet. I ended up pouring it into a pan and baking it like a brownie.

  20. #
    Molly — January 31, 2019 at 1:38 pm

    For some reason, the recipe is not on this page anymore. Can you post it?

  21. #
    Patrick — May 6, 2019 at 10:49 pm

    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!

  22. #
    Charlotte — June 15, 2019 at 11:32 am

    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.

    • #
      Tessa — June 17, 2019 at 10:34 am

      Chocolate chips 🙂

  23. #
    Don McCoy — July 25, 2019 at 3:13 pm

    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

  24. #
    Shannon — August 20, 2019 at 8:02 am

    Whatever your call these – Double or Triple chocolate cookies – these cookies are SO GOOD! Thanks Tessa for another great recipe!!

  25. #
    Beth — September 19, 2019 at 9:52 am

    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.

    • #
      Beth — March 8, 2020 at 5:25 am

      Any clarifications on the measurements?

  26. #
    Niki — September 25, 2019 at 7:24 pm

    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.

  27. #
    deb — January 8, 2020 at 6:41 am

    im sure there should be more butter than 28 grams ,is this correct ? thanks

    • #
      Tessa — January 8, 2020 at 9:18 am

      That’s correct, it’s all about the chocolate in this recipe 🙂

  28. #
    Mary Kay — March 7, 2020 at 5:44 pm

    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.

  29. #
    Venus — March 31, 2020 at 11:56 am

    Thank you for putting the grams measurements as well it was so helpful! And the cookies turned out lovely!

  30. #
    Amina Malik — May 2, 2020 at 12:40 pm

    I tried your recipe but cookies really very cakey they were not at all gooey

  31. #
    ann — May 17, 2020 at 11:09 pm

    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!

  32. #
    Malyna Ph — May 18, 2020 at 12:45 am

    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

  33. #
    ER — June 15, 2020 at 7:18 am

    Made these last night – Flavor was delicious (I couldn’t stop eating the batter!) but mine came out dry. Thoughts?

  34. #
    Erin — June 19, 2020 at 7:23 pm

    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!

  35. #
    Shriya — July 21, 2020 at 10:56 pm

    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.

  36. #
    Heather — August 15, 2020 at 2:45 pm

    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

  37. #
    Marika — September 17, 2020 at 4:55 am

    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.

  38. #
    Dee — November 15, 2020 at 9:13 pm

    My husband says it was the best cookie he’d ever had!! Only made 10 but perhaps I made mine a little big.

    • #
      Tessa — November 16, 2020 at 12:47 pm

      This makes me so happy!

  39. #
    Diana — December 29, 2020 at 4:44 pm

    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!

  40. #
    Jess — February 12, 2021 at 5:34 am

    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

    • #
      Tessa — February 12, 2021 at 9:32 am

      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.

  41. #
    Naii — April 12, 2021 at 8:33 am

    Loved the recipe… very easy and delicious

  42. #
    Olga — May 22, 2021 at 10:30 am

    Do I have to leave them on the fridge for a bit?

  43. #
    Annie — May 24, 2021 at 9:37 am

    Sooooo good, I’ve made them at least 4 times!!

    • #
      Tessa — May 24, 2021 at 3:29 pm

      So awesome to hear this!!

  44. #
    Razel Anne Perez — June 16, 2021 at 3:40 am

    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

    • #
      Tessa — June 16, 2021 at 6:41 am

      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.

      • #
        Zel — June 16, 2021 at 7:40 am

        Hi Tessa, got it! Thank you so much and appreciate the reply! We’ll try this technique! Have a wonderful week!

  45. #
    Teresa — July 27, 2021 at 12:53 pm

    Would this dough benefit from being the refrigerator 24-48 hours like chocolate chip cookie dough?

    • #
      Emily — July 28, 2021 at 1:29 pm

      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!

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