Soft Batch Double Chocolate Cookies (2024)

These double chocolate chip cookies are extra soft and oozing with chocolate chips. They’re thick, chewy, gooey and taste somewhere in between a brownie and a cookie.Get your milk ready – because these cookies are extra rich and perfect for true chocolate lovers.

**This recipe was originally posted July 2015, and updated May 20, 2024 with new photos & recipe tips**

If you’re looking for the ultimate chocolate cookie recipe – then look no further. These double chocolate chip cookies have a rich chocolate flavor and are filled with chocolate chips. They’re incredibly soft and chewy, and verge on gooey in the middle for the perfect cookie texture. No dry cookie crumbs here. Just thick, puffy, pillowy soft cookies oozing with chocolate chips.

The dough definitely requires chilling in this recipe to ensure thick, super soft cookies – so make sure to allocate enough time.

Making Double Chocolate Cookies

What’s even better about this recipe is that it’s super easy to make AND you don’t need any fancy ingredients. I’m going to take you through each step – along with recipe tips and photos to help ensure success. Of course, you can scroll down the recipe if you’ve made these before.

1. To get started, you’ll whisk together the dry ingredients: flour, cocoa powder, cornstarch, baking soda and salt. This ensures that they’re evenly mixed throughout the batter and that there are no lumps in the cocoa.
   • If your cocoa powder is lumpy – then I recommend sifting it first.
   • The cornstarch (AKA cornflour in the UK and Australia) makes these cookies extra soft. You can omit this ingredient if you’re in a pinch, but I recommend it.
   • For extra thick cookies, you can add in 1 additional tablespoon of flour.
2. In a separate bowl – you’ll cream together the butter, brown sugar and white sugar. Beating together the butter and sugars add air to the batter – giving your cookies the best, cookie-like texture. And since brown sugar has more moisture than white sugar, it adds chewiness to the texture.

3. Then you’ll beat in the egg and vanilla extract.
4. With the mixer on low speed, carefully mix dry ingredients into the butter mixture. I typically do a few strokes by hand first, to avoid the dry ingredients going everywhere when you turn the mixer on.

5. Then you’ll gently stir the chocolate chips into the dough. The dough will be thick and sticky – which is to be expected.
6. Then cover the bowl with plastic and place the cookie dough in the fridge to chill for at least 3 hours or up to 48 hours. Chilling is absolutely mandatory for thick, pillowy soft cookies.

7. Then when you’re ready to bake the dough, you’ll preheat the oven to 350F (180C) and line your cookie sheets with parchment paper or baking mats.
   • I always line my cookie sheets for this recipe because it prevents the cookie bottoms from overbrowning and getting too crunchy.
   • If your dough has been in the fridge overnight, I recommend taking it out of the fridge and letting it sit on the counter for about 5-10 minutes so that it’s a little easier to work with.
8. Scoop your dough into balls – I highly recommend using a cookie scoop, because the dough can be sticky and messy. For large bakery sized cookies, form the dough into balls with about 3 tablespoons of dough each and place about 2 inches (5 cm) apart on your lined cookie sheets. Or for smaller, more snackable sized cookies, form the dough into balls with about 1 1/2 tablespoons of dough each (this is the size of my medium cookie scoop) and place the dough balls about 1.5 inches apart. You can see what my large dough balls look like below.

9. The cookies will bake 1 sheet at a time in the middle of your preheated oven. For large cookies, then bake for about 11-13 minutes, whereas smaller cookies (1.5 tablespoons of dough) will bake for about 8-10 minutes.
   • I always slightly underbake my cookies – meaning I take them out of the oven when the tops look just set. This creates softer cookies.
   • If you find your cookie dough balls aren’t flattening down as much as you’d like as the cookies bake, then press the dough balls down slightly before baking.
   • I always place a few extra chocolate chips on top of each cookie when they’re fresh out of the oven.

Pro Tip: Never place unbaked cookie dough balls on a warm cookie sheet – for example, if you take one sheet out of the oven, transfer the cookies to a cooling rack, and then you want to bake a second sheet of cookies. The warm cookie sheet will cause the cookies dough to start spread before the cookies go in the oven. This means that the cookies will then spread even more as they bake and you won’t end up with thick cookies.

Baking Tips & Tricks

1. Use Dutch-process cocoa powder for extra rich cookies.
2. The butter should be slightly softened, but still firm to the touch. It shouldn’t be starting to melt.
3. You can easily double the recipe if you need an extra big batch.
4. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookies from frozen – they’ll need 1-2 minutes longer.

The truth is, these double chocolate chip cookies are too good to pass up. Buttery, ultra chocolatey, oozing with chocolate chips and probably the softest cookies you’ll ever try.

Chocolate aficionados – it’s time to get baking.

Recipe Video

If you love these double chocolate chip cookies – check out these other chocolate cookie favorites!

• Candy Cane Double Chocolate Cookies
• Dark Chocolate Peanut Butter Cookies
• or these Cake Mix Chocolate Cookies if you’re in a rush!

PS – Make sure to follow Just So Tasty on Pinterest & Facebook so we can make more chocolate treats together!