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!
This post may contain affiliate links. Read our disclosure policy.
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.
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.