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!
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
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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.
I made these cookies and they turned out delicious! The espresso really makes the flavor very rich.
These are so DRY and hard and I made them exactly according to the directions, slightly underbaking them. I was looking for a soft, cake-like cookies. These were definitely NOT soft.
I’m sorry to hear that, these cookies should definitely not be dry or hard! Do you measure your ingredients with a digital scale? Dry cookies are usually due to too much flour being added. Also, do you have an oven thermometer?
These are absolutely incredible. And they came out perfectly on my first try! (that never happens haha)
So happy to hear that, Sara!
Would this dough benefit from being the refrigerator 24-48 hours like chocolate chip cookie dough?
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!
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
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.
Hi Tessa, got it! Thank you so much and appreciate the reply! We’ll try this technique! Have a wonderful week!
Sooooo good, I’ve made them at least 4 times!!
So awesome to hear this!!
Do I have to leave them on the fridge for a bit?
Loved the recipe… very easy and delicious
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
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.
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!
My husband says it was the best cookie he’d ever had!! Only made 10 but perhaps I made mine a little big.
This makes me so happy!
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.