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Soft Batch Double Chocolate Cookies

Soft Batch Double Chocolate Cookies are sinfully thick, rich, gooey and loaded with an almost obscene amount of chocolate! No-mixer recipe, so you'll be indulging in these decadent cookies in no time.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 14 cookies
Author Tessa Arias

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.

Notes

*I recommend sticking with unsweetened cocoa powder (aka natural cocoa powder) in these cookies. Dutch-processed cocoa works differently on a chemical level and isn't recommended here. Use high-quality, high-fat cocoa if possible. Read more about fat in cocoa powders here.
Be sure to measure your flour and cocoa powder correctly. If you add too much of either, your cookies won't spread, and they 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.