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.
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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!
Sprinkle of Science
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
- S’mores Cookies
- Copycat Fudge Rounds
- Chocolate Coconut Cookies
- Snickerdoodle Recipe
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Soft Batch Double Chocolate Cookies
Ingredients
- 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
Instructions
- 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.
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?