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

Soft Batch Double Chocolate Cookies

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

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: 14 cookies
Recipe by Tessa Arias

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.