Soft Batch Double Chocolate Cookies
Yield: about 14 cookies
Prep Time: 15 minutes
Cook: 12 minutes
Tessa's Recipe Rundown...
Taste: If you don’t love chocolate, you might not like this recipe. For seriously chocoholics only.
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.
You see, there’s melted chocolate and chocolate chips in these cookies. But there’s also a tiny amount of cocoa powder. Take a look at the ingredients and let me know. Do you think these classify as double or triple chocolate chip cookies?
Whatever they are, they’re dang good. Imagine a fudge brownie and soft batch cookie all in one. 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.
And you know what? I wasn’t kidding in the recipe rundown when I said this cookie recipe is for serious chocolate lovers only. I’d venture to guess that anyone who simple likes chocolate would think these “too chocolaty.”
Let’s just say that phrase doesn’t exist in my vocabulary.
The dough truly is semi brownie batter semi 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.
Otherwise you’ll end up with cookies that look more like lumps than round disks. If you’re into the salty-sweet flavor combination then go ahead and sprinkle with cookies with a little flaky sea salt right after baking. If not, just skip this step.
They’re indulgently delicious either way. You know what should never be skipped here? A cold glass of milk to accompany one of these babies. There’s nothing better!
If you make these Soft Batch Double Chocolate Cookies, be sure to snap a picture and tag me and #handletheheat on Instagram!
Soft Batch Double Chocolate Cookies
- 6 ounces (170 grams) semisweet chocolate, melted
- 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 (137 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)
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 chunks.
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.
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