Tessa’s Recipe Rundown
Taste: Deep, rich, decadent chocolate flavors. For serious chocolate lovers only!
Texture: Thick, rich, soft, and gooey.
Ease: Very easy! More like making brownie batter than cookie dough.
Why You’ll Love This Recipe: These cookies are heaven in cookie form if you love chocolate as much as I do!
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These Soft Batch Double Chocolate Chip Cookies are truly a chocolate lover’s dream come true, in easy-to-make cookie form!
Imagine a fudge brownie in cookie form. They’re insanely rich and sinful, and that sprinkling of salt on top balances everything out into chocoholic bliss.
Just one cookie is enough to satisfy any chocolate craving – although don’t be surprised if you can’t stop at one!
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
These Double Chocolate Chip Cookies are for serious chocolate lovers only. Anyone who simply likes chocolate may think these are “too chocolaty” … but that phrase doesn’t exist in my vocabulary 😉
Sprinkle of Science
How to Make Soft Batch Double Chocolate Chip Cookies
Shaping the Cookie Dough
Once you shape the balls of dough (don’t worry – they’ll hold their shape), flatten the balls with the palm of your hand to encourage the cookies to spread evenly in the oven. Using a stainless steel spring-loaded cookie scoop will make portioning the dough easier and faster!
Elevate Your Cookies with Flaky Salt on Top
If you like a salty-sweet flavor combination, sprinkle the 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?
Use unsweetened cocoa powder in these Soft Batch Double Chocolate Chip Cookies. Unsweetened cocoa is also known as natural cocoa powder. Learn more about Natural vs Dutch-Processed Cocoa Powder here.
Most grocery store brands only contain a low percentage of fat. I recommend using a cocoa with a higher fat content, for richer cookies with a deeper chocolate flavor and the best texture. Read more about fat in cocoa powders here.
Be sure to measure your cocoa powder correctly. If you add too much cocoa, your cookies will be dry and hard, instead of soft and chewy. I like to use a digital kitchen scale, but if you don’t have one, use the spoon and level method.
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, 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 reader 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, with layers of parchment or wax paper between layers of cookie dough, before chilling for up to 2 days.
If you need to prep these cookies further in advance, see the freezing instructions just below.
Can I Freeze These Soft Double Chocolate Chip Cookies?
Yes! Soft Batch Double Chocolate Chip Cookies freeze well. Place the portioned cookie dough balls in an airtight container and freeze for up to 6 weeks. 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).
More Cookie Recipes You’ll Love:
- Bakery Style Chocolate Chip Cookies
- Black & White Chippers
- Marbled Chocolate Chip Cookies
- Copycat Fudge Rounds
- Chocolate Coconut Cookies
- Chocolate Peppermint Cookies
Soft Batch Double Chocolate Cookies
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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 sea 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.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
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?