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!
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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)
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Preheat the oven to 350°F. Line baking sheets with parchment paper.
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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.
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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.
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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.
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 🙂
For some reason, the recipe is not on this page anymore. Can you post it?