Soft Batch Double Chocolate Chip Cookies: Ultimate Gooey Treat

Soft batch double chocolate cookies are every chocolate lover’s dream.

Rich, gooey, and packed with chocolate, they balance flavor and texture perfectly.

Each bite is soft, fudgy, and melts in your mouth.

Think of them as brownies in cookie form—easy to make, irresistibly delicious, and perfect for sharing.

Here’s how to easily make them at home!

How to Make Soft Batch Double Chocolate Chip Cookies: At A Glance

1. Mix Dry Ingredients: Sift flour, cocoa powder, baking soda, and salt.
2. Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy.
3. Combine Mixtures: Gradually mix dry ingredients into wet, then fold in chocolate chips.
4. Chill Dough: Refrigerate for at least 3 hours for better flavor and texture.
5. Shape and Bake: Scoop dough, flatten slightly, and bake at 350°F for 10-12 minutes.
6. Cool: Let cookies set on the baking sheet before transferring to a rack.

What Are Soft Batch Double Chocolate Cookies?

Soft batch double chocolate cookies are rich, fudgy treats with a texture that feels like a perfect cross between a brownie and a cookie.

These cookies are made with melted chocolate, cocoa powder, and chocolate chips, creating layers of deep chocolate flavor in every bite.

Unlike crispy cookies that have a crunch or chewy cookies with a firmer bite, soft batch cookies are tender and gooey with a melt-in-your-mouth quality.

Their soft texture comes from specific ingredient choices, like a balance of brown and granulated sugar, and techniques like chilling the dough to enhance moisture and flavor.

These cookies are designed to satisfy chocolate cravings with a rich, decadent flavor and a texture that feels indulgent yet comforting.

Ingredients Needed

Here’s a breakdown of what you’ll need and why they’re important:

• Unsalted Butter (1/2 cup / 113g): Use softened butter to ensure proper creaming with the sugars. This step helps create a tender and soft texture.
• Granulated Sugar (1/2 cup / 100g): Adds structure and a slight crispness to the edges, balancing the rich flavors.
• Brown Sugar (1/2 cup / 100g, packed): Provides moisture and a caramel-like depth, making the cookies soft and chewy.
• Natural Unsweetened Cocoa Powder (2/3 cup / 60g): Use high-quality cocoa powder for a rich chocolate flavor. Sift it before mixing to avoid lumps.
• All-Purpose Flour (1 cup / 125g): The base for the dough, providing structure. Proper measuring is crucial for consistency.
• Baking Soda (1 teaspoon): Helps the cookies rise slightly, giving them a soft and tender crumb.
• Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
• Egg (1 large): Acts as a binder and adds moisture to the dough. Ensure it’s at room temperature for smooth incorporation.
• Vanilla Extract (1 teaspoon): Adds a subtle depth and enhances the chocolate flavor.
• Semi-Sweet Chocolate Chips or Chunks (1 1/4 cups / 225g): Fold these into the dough for bursts of chocolate in every bite. Use high-quality chocolate for the best taste.
• Optional Add-Ins:
  • Chopped Nuts (1/2 cup / 60g): Adds a crunchy texture if desired.
  • White Chocolate Chips (1/4 cup / 45g): Provides a sweet contrast to the dark chocolate.
  • Espresso Powder (1 teaspoon): Intensifies the chocolate flavor without making the cookies taste like coffee.

Step-by-Step Recipe Instructions

Step 1: Mixing Dry Ingredients

In a medium bowl, sift together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt.

Sifting prevents clumps and ensures all the ingredients are evenly distributed.

Step 2: Creaming Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar.

Use a whisk or an electric hand mixer to cream them together until the mixture becomes light and fluffy.

This process incorporates air into the dough, which contributes to the soft texture of the cookies.

Step 3: Combining Wet and Dry Mixtures

Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.

Gradually add the dry ingredients to the wet ingredients in small portions.

Mix gently, just until combined, to avoid overmixing, which can lead to dense cookies.

Step 4: Adding Chocolate Chips

Fold in the semi-sweet chocolate chips or chunks using a spatula.

Make sure the chocolate is evenly distributed throughout the dough for consistent bursts of chocolate flavor in every bite.

If using optional add-ins like nuts or white chocolate chips, fold them in at this stage as well.

Step 5: Chilling the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours, or up to 72 hours.

Chilling helps the flavors develop and prevents the cookies from spreading too much during baking.

The dough will also be easier to handle after chilling.

Step 6: Shaping and Baking

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Use a cookie scoop to portion the dough into evenly sized balls, about 1.5 tablespoons each.

Place the dough balls on the baking sheet, leaving enough space between them to allow for spreading.

Bake for 10-12 minutes, or until the edges are set and the centers are still soft.

Avoid overbaking to maintain a gooey texture.

Step 7: Cooling

Remove the baking sheet from the oven and let the cookies cool for 5-10 minutes on the sheet.

This allows them to firm up slightly while maintaining their softness.

Transfer the cookies to a wire rack to cool completely before serving.

Enjoy!

Tips for Achieving the Perfect Soft Batch Texture

Use Ingredients at the Right Temperature

Ingredient temperature plays a key role in the final texture of your cookies.

Butter should be softened to room temperature, not melted.

Softened butter blends smoothly with the sugars during creaming, creating a light and fluffy base for the dough.

Eggs should also be at room temperature, which ensures even mixing and prevents the dough from becoming too firm or sticky.

To quickly bring eggs to room temperature, place them in a bowl of warm water for a few minutes before using.

Incorporate Cornstarch for Extra Softness

Cornstarch is a secret weapon for achieving ultra-soft cookies.

It works by tenderizing the dough and reducing gluten development, resulting in a melt-in-your-mouth texture.

While optional, adding just 1 to 1.5 teaspoons of cornstarch to the dry ingredients can make a noticeable difference in the softness of your cookies.

Avoid Overbaking

Overbaking is the quickest way to ruin the soft, fudgy texture of these cookies.

Keep a close eye on them as they bake, and remove them from the oven as soon as the edges are set and the centers appear slightly underbaked.

The residual heat from the baking sheet will finish cooking the cookies as they cool, leaving the centers gooey and rich.

If you prefer firmer cookies, add only a minute or two to the baking time, but be careful not to overdo it.

Common Mistakes to Avoid

Overmixing the Dough

Overmixing is a common error that can lead to tough, dense cookies.

Once you combine the wet and dry ingredients, mix only until they are just incorporated.

Overmixing activates the gluten in the flour, which makes the cookies lose their soft, tender texture.

Stir gently and stop as soon as you no longer see dry flour in the dough.

Incorrectly Measuring Flour

Accurate flour measurement is critical for the success of this recipe.

Too much flour can make the cookies dry and crumbly, while too little can cause them to spread too much during baking.

For the best results, use a kitchen scale to weigh the flour. If you don’t have a scale, use the spoon-and-level method: spoon the flour into the measuring cup, then level it off with a knife.

Avoid scooping directly from the bag, as this packs the flour and leads to over-measuring.

Skipping the Chilling Step

Skipping the chilling step can ruin the texture and appearance of your cookies.

Chilling the dough allows the fats to solidify, which prevents the cookies from spreading excessively in the oven.

It also gives the ingredients time to meld, enhancing the overall flavor.

If you’re short on time, a quick 30-minute chill in the freezer is better than skipping this step entirely.

For the best results, chill the dough for at least 3 hours, or even overnight.

Variations and Add-Ins

Different Types of Chocolate

One of the easiest ways to customize your soft batch double chocolate cookies is by switching up the type of chocolate you use.

Semi-sweet chocolate chips are the classic choice, but you can mix things up with white chocolate, milk chocolate, or even dark chocolate chips.

Each type brings a unique flavor profile—milk chocolate adds a creamy sweetness, while dark chocolate provides a bold, slightly bitter contrast.

For a more decadent cookie, consider using chopped chocolate bars instead of chips for gooey pools of melted chocolate in every bite.

Adding Nuts for Crunch

Nuts like walnuts, pecans, or almonds can take your cookies to the next level.

They add a satisfying crunch that complements the soft, fudgy texture of the cookie dough.

To keep the nuts from overwhelming the chocolate flavor, chop them into small pieces and fold them into the dough along with the chocolate chips.

Toasting the nuts beforehand can enhance their flavor, giving your cookies a warm, nutty aroma.

Seasonal Variations

Get creative with seasonal flavors to make these cookies perfect for any occasion.

During the holidays, a teaspoon of peppermint extract can add a festive twist, turning your cookies into a chocolaty version of peppermint bark.

For autumn, try adding a pinch of cinnamon or a sprinkle of pumpkin spice to the dry ingredients.

You can also use themed mix-ins like red and green candy-coated chocolates for Christmas or pastel-colored chocolate pieces for spring celebrations.

Serving Suggestions

Soft batch double chocolate cookies are best enjoyed warm, when their gooey centers and melted chocolate are at their peak.

Pair them with a cold glass of milk for a classic combination that balances the rich chocolate flavor with a refreshing creaminess.

For a more indulgent treat, serve the cookies with a scoop of vanilla ice cream on the side.

The contrast between the warm, fudgy cookie and the cold, creamy ice cream creates a dessert that’s hard to resist.

When serving guests, arrange the cookies on a decorative platter or stack them neatly on a cake stand.

Sprinkle a few with flaky sea salt for a touch of elegance and to enhance the sweet-and-salty flavor.

Adding small garnishes, like a dusting of powdered sugar or a drizzle of melted white chocolate, can also elevate the presentation for special occasions.

Storage and Shelf Life

To keep your soft batch double chocolate cookies fresh and delicious, store them in an airtight container at room temperature.

This prevents them from drying out and helps maintain their soft, fudgy texture.

They will stay fresh for up to four days when stored properly.

If you want to enjoy the cookies later or make a large batch ahead of time, freezing is a great option.

For baked cookies, allow them to cool completely, then place them in a freezer-safe bag or container with parchment paper between layers to prevent sticking.

They can be frozen for up to two months and reheated in the microwave or oven when ready to serve.

For cookie dough, portion it into individual balls and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag.

Dough balls can be baked directly from frozen—just add an extra minute or two to the baking time.

Conclusion

Soft batch double chocolate cookies are a must-try for anyone who loves rich, gooey treats.

They’re easy to make and endlessly customizable, perfect for any occasion.

Give this recipe a try and enjoy the satisfaction of baking these decadent cookies at home.

Don’t forget to share your results or your favorite variations with us—we’d love to hear from you!

FAQs

Can I use Dutch-process cocoa powder instead of natural cocoa powder?

It’s best to stick with natural cocoa powder for this recipe.

Natural cocoa powder reacts with the baking soda to help the cookies rise properly.

Dutch-process cocoa, which is treated to reduce acidity, may not produce the same texture and structure.

If you decide to use Dutch-process cocoa, you may need to adjust the leavening agents, but the results could still vary.

How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum.

This helps mimic the texture of regular flour.

Be sure to measure carefully, as gluten-free flours can vary in density.

Test small batches first to ensure the desired texture and flavor.

What should I do if my cookies turn out too flat?

Flat cookies are often the result of skipping the chilling step, using butter that’s too warm, or not measuring flour accurately.

Make sure to chill the dough for at least 3 hours to solidify the fats, which prevents excessive spreading.

Double-check your flour measurement using a scale or the spoon-and-level method to avoid under-measuring.

If the problem persists, shape the dough into tall, column-like balls before baking to encourage thickness.