Tessa’s Recipe Rundown
Taste: For serious chocoholics only. If you don’t love chocolate, you might not like this recipe.
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.
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
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.
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” … but 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 encourage the cookies to 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 like a salty-sweet flavor combination, 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).
- You can learn more about natural vs Dutch-Processed Cocoa Powder here.
- 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.
- 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. Learn more about that 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, 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, 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! This Double Chocolate Chip Cookie recipe freezes well. 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).
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
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.
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?