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Soft Batch Double Chocolate Chip Cookies

There’s no better way to improve a classic chocolate chip cookie than by adding even more chocolate, and that’s exactly what you get with these Double Chocolate Chip Cookies. Fudgy, warm, and oozing with melted chocolate, they’re the ultimate treat to satisfy any chocolate craving. Fresh out of the oven, these cookies are pure bliss—and definitely best enjoyed with a tall glass of milk for dunking!

One secret ingredient that makes a subtle yet impactful difference is a bit of espresso powder (optional). While you won’t taste the coffee, it enhances the chocolate flavor beautifully. Instead of granulated sugar, this recipe uses brown sugar to create that rich, almost fudgy texture that takes these cookies to the next level.

When it comes to the chocolate chips, you can’t go wrong with milk chocolate, but for a deeper, more intense flavor, semi-sweet chips are an excellent alternative. While some love to add extras like nuts or marshmallows, we’re keeping it simple with chocolate on chocolate for this decadent recipe. Trust us, once you try these double chocolate chip cookies, you’ll never look back!

Table of Contents

Ingredients:

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, melted
  • 1 ½ cups brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups milk chocolate chips

Preparation:

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, and salt.
  3. In a large mixing bowl, combine the brown sugar and melted butter. Stir until just combined and let cool for 3-5 minutes.
  4. Add the egg, egg yolk, and vanilla extract to the butter mixture, stirring until fully blended.
  5. Gradually add the dry ingredients to the wet mixture in three batches, stirring until just combined. Fold in the chocolate chips.
  6. Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them evenly apart.
  7. Bake for 9-11 minutes, or until the edges are set but the centers remain soft and fudgy.
  8. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

Enjoy these rich, chocolatey cookies warm for the ultimate indulgence!