Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!
Yield:
14 cookies
Prep Time:15minutes
Cook:12minutes
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.
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. 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!
4.65 from 14 votes
How to make
Soft Batch Double Chocolate Cookies
Yield:14cookies
Prep Time:15minutes
Cook Time:12minutes
Total Time:27minutes
Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!
Ingredients
6ounces(170 grams) semisweet chocolate, melted
2tablespoons(28 grams) unsalted butter
2large eggs
2tablespoonswhole milk
1/3cup(67 grams) granulated sugar
1/3cup(67 grams) light brown sugar
1teaspoonvanilla extract
1cup(137 grams) all-purpose flour
1/4cup(21 grams) unsweetened cocoa powder, sifted
1/2teaspoonbaking powder
1/4teaspoonfine salt
1teaspooninstant espresso powder, optional
1 1/2cups(255 grams) semisweet chocolate chips
Flaky sea salt, for finishing (optional)
Directions
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.
Course:
Dessert
Cuisine:
American
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I cannot wait to make these! Question: can I sub 2 Tb of coffee for the milk? I don’t usually have milk . If it’s a chemical reaction thing let me know. Thanks!
Yummm! I plan on making these tomorrow! If I didn’t think the amazing scent would wake up the family I would get up out of bed and make them right now.
I know the expresso powder intensifies the chocolate flavor but my son can not have coffee products. How is the taste without that powder. Any substitutes?
I made these the other day but found the batter too soft and sticky to roll or scoop. I put them in the fridge but they were still very difficult to work with. I know it’s supposed to be a brownie consistency. Is there something I’m missing? Do you have advice on how to roll them? (I read your description about flattening the top a bit to remain disks) I loved the taste and would appreciate the help with fixing it since I’m not sure if I did something wrong?
Thanks again for letting me know.
-Ruth
P.S I’m also from Phoenix area too, Scottsdale to be exact.
Hi neighbor! You’ll notice I don’t actually call for rolling this dough in the recipe for exactly that reason! If you wet your hand a little that will help prevent sticking while flattening the dough. Or you could just use the bottom of a measuring cup 🙂
The recipe sound amazing! I would like to try this at home for my friends, but however two of them are going for a vegan diet. Can you recommend me a substitute for the eggs? For all the other ingredients not plant based I already found have some from my past baking experiences. Thank you Tessa!
Made these today (July 2019). Great recipe and provide the ultimate chocolate cookie for true chocolate lovers. Add pecans if you like. Will certainly use the over and over. Will make a great holiday giveaway!
Tried to post but wasn’t able to paste to this page
They lol really good
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.
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.
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!
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
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.
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 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
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.
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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Oh, I love these! I am a chocolate lover and cookie monster and these are ready in a few minutes, so going to make these soon. Thanks!
Thank you, Jenny!
I cannot wait to make these! Question: can I sub 2 Tb of coffee for the milk? I don’t usually have milk . If it’s a chemical reaction thing let me know. Thanks!
I haven’t tried that, but I think it could potentially work. If you give it a shot let us know how it goes!
Yummm! I plan on making these tomorrow! If I didn’t think the amazing scent would wake up the family I would get up out of bed and make them right now.
Haha!
nice,nice , I am going to try them as soon as tomorrow.
thanks lovely Tessa.
Surprised how little butter there is!
It’s all about the chocolate in this recipe 🙂
Heyy, what is this chilling time for the dough?
Would these still turn out well using a small cookie scoop? And wondering how much to adjust the bake time?
Thank you!
Do we need to chill them before baking ??
Is there any replacement for the eggs? As I’m a vegetarian!
When do you include the chocolate chips st the beginning with the semi sweet chocolate? Thanks!
Can I freeze these before baking?
Can I sub the flour for almond or coconut flour to make gluten free?
Could this recipe be made with gluten free flour?
It looks so yummy
Can you please let me know the substitute for egg.
Well I’m going to make them now hope they turn out to be good cause I’m small and family is expecting big so it shouldn’t be a mess
I know the expresso powder intensifies the chocolate flavor but my son can not have coffee products. How is the taste without that powder. Any substitutes?
Can I substitute the whole milk for 1%? These look amazing!!
Hey there!
I made these the other day but found the batter too soft and sticky to roll or scoop. I put them in the fridge but they were still very difficult to work with. I know it’s supposed to be a brownie consistency. Is there something I’m missing? Do you have advice on how to roll them? (I read your description about flattening the top a bit to remain disks) I loved the taste and would appreciate the help with fixing it since I’m not sure if I did something wrong?
Thanks again for letting me know.
-Ruth
P.S I’m also from Phoenix area too, Scottsdale to be exact.
Hi neighbor! You’ll notice I don’t actually call for rolling this dough in the recipe for exactly that reason! If you wet your hand a little that will help prevent sticking while flattening the dough. Or you could just use the bottom of a measuring cup 🙂
This was my experience, too. It was extremely wet. I ended up pouring it into a pan and baking it like a brownie.
For some reason, the recipe is not on this page anymore. Can you post it?
The recipe sound amazing! I would like to try this at home for my friends, but however two of them are going for a vegan diet. Can you recommend me a substitute for the eggs? For all the other ingredients not plant based I already found have some from my past baking experiences. Thank you Tessa!
The last ingredient you list are chocolate chips but in the recipe you call them chocolate chunks. Did you mean chocolate chips or chunks? thank you.
Chocolate chips 🙂
Made these today (July 2019). Great recipe and provide the ultimate chocolate cookie for true chocolate lovers. Add pecans if you like. Will certainly use the over and over. Will make a great holiday giveaway!
Tried to post but wasn’t able to paste to this page
They lol really good
Whatever your call these – Double or Triple chocolate cookies – these cookies are SO GOOD! Thanks Tessa for another great recipe!!
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?
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.
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 🙂
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.
Thank you for putting the grams measurements as well it was so helpful! And the cookies turned out lovely!
I tried your recipe but cookies really very cakey they were not at all gooey
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!
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
Made these last night – Flavor was delicious (I couldn’t stop eating the batter!) but mine came out dry. Thoughts?
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!
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 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
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.
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!