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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.
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 simply likes chocolate would think these are “too chocolaty.”
Let’s just say that phrase doesn’t exist in my vocabulary!
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?
- One of the KEYS to beautiful, uniform, evenly-shaped cookies.
- Saves you *so much time* in forming the balls of dough.
- Ensures each ball is evenly sized so the cookies bake evenly.
- No small overbaked cookies or large underbaked cookies.
- I love using a 3-Tablepsoon size cookie scoop for this recipe.
- Learn more about Cookie Scoops and how to use them here!
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:
- Use unsweetened cocoa powder in these cookies (also known as natural cocoa powder).
- I recommend using high-quality cocoa because most grocery store brands only contain a low percentage of fat.
- Higher fat content in cocoa is what lends a rich, decadent chocolate flavor, with the best texture.
- You can learn more about natural vs Dutch-Processed Cocoa Powder here.
- Read more about fat in cocoa powders here.
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.
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).
Recipes You’ll Also Love:
- Bakery Style Chocolate Chip Cookies
- Black & White Chippers
- Peanut Butter Chocolate Chip Cookies
- Soft & Chewy Sugar Cookies
- S’mores Cookies
- 6 ounces (170 grams) semisweet chocolate
- 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
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- 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.
- 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.
- 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.