Filed Under: Chocolate | Cookies

Soft Batch Double Chocolate Cookies

Recipe By Tessa Arias
  |  
November 9th, 2017
4.6 from 5 votes
4.6 from 5 votes

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: 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.

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?
Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

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.

Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

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.

Super sinful soft batch double chocolate cookies

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!

Brownie meets cookie with these ultra rich soft batch double chocolate cookies!

If you make these Soft Batch Double Chocolate Cookies, be sure to snap a picture and tag me and #handletheheat on Instagram!

4.6 from 5 votes

How to make
Soft Batch Double Chocolate Cookies

Yield: 14 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

Ingredients

  • 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)

Directions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. 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.
  3. 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.

  4. 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!)

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  1. #
    Jenny from jennyisbaking.com — November 9, 2017 at 10:53 am

    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!

    • #
      Tessa — November 12, 2017 at 1:45 pm

      Thank you, Jenny!

  2. #
    Shannon — November 9, 2017 at 4:02 pm

    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!

    • #
      Tessa — November 12, 2017 at 1:45 pm

      I haven’t tried that, but I think it could potentially work. If you give it a shot let us know how it goes!

  3. #
    Shawn-Marie — November 9, 2017 at 10:34 pm

    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.

  4. #
    charmaine — November 10, 2017 at 3:27 am

    nice,nice , I am going to try them as soon as tomorrow.
    thanks lovely Tessa.

  5. #
    Fongolicious — November 10, 2017 at 2:19 pm

    Surprised how little butter there is!

    • #
      Tessa — November 12, 2017 at 1:43 pm

      It’s all about the chocolate in this recipe 🙂

  6. #
    Yukti — December 6, 2017 at 1:34 am

    Heyy, what is this chilling time for the dough?

  7. #
    Danielle — March 12, 2018 at 7:19 am

    Would these still turn out well using a small cookie scoop? And wondering how much to adjust the bake time?

    Thank you!

  8. #
    Michelle — May 15, 2018 at 12:58 pm

    Do we need to chill them before baking ??

  9. #
    Grishma — June 17, 2018 at 7:17 am

    Is there any replacement for the eggs? As I’m a vegetarian!

  10. #
    Laura — June 23, 2018 at 4:19 pm

    When do you include the chocolate chips st the beginning with the semi sweet chocolate? Thanks!

  11. #
    Brye — September 8, 2018 at 2:46 pm

    Can I freeze these before baking?

  12. #
    Lindsay — November 17, 2018 at 6:46 pm

    Can I sub the flour for almond or coconut flour to make gluten free?

  13. #
    Ruthie — November 19, 2018 at 1:14 am

    Could this recipe be made with gluten free flour?

  14. #
    Nithya Unni — November 19, 2018 at 9:57 am

    It looks so yummy
    Can you please let me know the substitute for egg.

  15. #
    Sarwat — December 6, 2018 at 3:44 am

    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

  16. #
    Linda — December 14, 2018 at 5:58 am

    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?

  17. #
    Tessa Golder — December 24, 2018 at 7:55 am

    Can I substitute the whole milk for 1%? These look amazing!!

  18. #
    Ruth — January 31, 2019 at 2:56 am

    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.

    • #
      Tessa — February 3, 2019 at 2:43 pm

      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 🙂

    • #
      Nichole — September 14, 2019 at 8:50 am

      This was my experience, too. It was extremely wet. I ended up pouring it into a pan and baking it like a brownie.

  19. #
    Molly — January 31, 2019 at 1:38 pm

    For some reason, the recipe is not on this page anymore. Can you post it?

  20. #
    Patrick — May 6, 2019 at 10:49 pm

    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!

  21. #
    Charlotte — June 15, 2019 at 11:32 am

    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.

    • #
      Tessa — June 17, 2019 at 10:34 am

      Chocolate chips 🙂

  22. #
    Don McCoy — July 25, 2019 at 3:13 pm

    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

  23. #
    Shannon — August 20, 2019 at 8:02 am

    Whatever your call these – Double or Triple chocolate cookies – these cookies are SO GOOD! Thanks Tessa for another great recipe!!

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