Soft Batch Double Chocolate Cookies
User Reviews
4.7
Soft Batch Double Chocolate Cookies
Description
This cookie recipe starts by melting semisweet chocolate and butter, which adds richness and a fudgy base. After cooling, it is mixed with eggs, milk, granulated and brown sugars, and vanilla for sweetness and moisture. The dry ingredients include sifted unsweetened cocoa powder, all-purpose flour, baking powder, salt, and optional espresso powder to enhance the chocolate notes without bitterness.
Chocolate chips are folded in for texture variation and bursts of melted chocolate. Cookies are portioned using a large scoop and slightly flattened before baking at 350°F for 10-12 minutes. The baking time is short to maintain a gooey center. Finishing with flaky sea salt adds a contrasting savory touch that heightens the chocolate flavors. Cooling before serving is recommended to set texture.
The recipe highlights using unsweetened natural cocoa powder specifically, noting that Dutch-processed cocoa behaves differently and may alter the outcome. High-fat cocoa powder is preferred for richness.
Ingredients
- 6 ounces semisweet chocolate
- 2 tablespoons butter unsalted, 28 grams
- 2 egg large
- 2 tablespoons milk whole
- 1/3 cup granulated sugar 67 grams
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 127 grams
- 1/4 cup unsweetened cocoa powder sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt fine
- 1 teaspoon instant espresso powder optional
- 1 1/2 cups semisweet chocolate chips 255 grams
- sea salt optional, flaky, for finishing
Instructions
- 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.
Notes
- Use unsweetened natural cocoa powder for best flavor and texture, as Dutch-processed cocoa reacts differently.
- Choose high-fat cocoa powder if possible for a richer, more intense chocolate taste.
User Reviews
Overall Rating
4.7
You'll Also Love
