Soft Batch Double Chocolate Chip Cookies
Filed Under: Chocolate | Cookies

Soft Batch Double Chocolate Chip Cookies

November 9th, 2017
4.68 from 25 votes
4.68 from 25 votes

Soft Batch Double Chocolate Cookies are sinfully thick, rich, gooey and loaded with an almost obscene amount of chocolate! No-mixer recipe, so you'll be indulging in these decadent cookies in no time!

Yield: 14 cookies

Prep Time: 15 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: If you don’t love chocolate, you might not like this recipe. For seriously chocoholics only.
Texture: Thick, rich, soft, and gooey.
Ease: Very easy! More like making brownie batter than cookie dough.
Pros: Every chocolate lover’s dream come true.
Cons: This isn’t exactly a con, but you can really only have one or two cookies. They’re so rich!
Would I make this again? Yesssss.

This post may contain affiliate links. Read our disclosure policy.

These Soft Batch Double Chocolate Chip Cookies are truly a chocolate lover’s dream come true.

I suppose you could technically call these TRIPLE chocolate cookies. But I feel like that would really be cheating by a technicality. And that just doesn’t seem fair.

You see, there’s melted chocolate and chocolate chips in these cookies. But there’s also a tiny amount of cocoa powder.
Soft Batch Double Chocolate Cookies are sinfully thick, rich, and gooey and loaded with an almost obscene amount of chocolate!

Whatever they are, they’re dang good. Imagine a fudge brownie in cookie form. That’s what you get with these Soft Batch Double Chocolate Cookies.

They’re insanely rich and sinful. Just one cookie is enough to satisfy any chocolate craving.

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

And you know what? I wasn’t kidding in the recipe rundown when I said this cookie recipe is for serious chocolate lovers only. I’d venture to guess that anyone who simply likes chocolate would think these are “too chocolaty.”

Let’s just say that phrase doesn’t exist in my vocabulary!

Brownie meets cookie with these ultra rich soft batch double chocolate cookies!

How to Make Double Chocolate Chip Cookies

Shaping the Cookie Dough

Once you shape the balls of dough (don’t worry – they’ll hold their shape) you need to flatten the balls with the palm of your hand, to help the cookies spread evenly in the oven. Using a stainless steel spring-loaded cookie scoop will make this job go even faster!

Why Use a Cookie Scoop?

Elevate Your Cookies with Flaky Salt on Top

If you’re into the salty-sweet flavor combination, then sprinkle cookies with a little flaky sea salt right after baking. I love the way the salt elevates the chocolate flavor and helps cut the sweetness of the cookie! If that’s not something you prefer, feel free to skip this step.

What Type of Cocoa Powder For Double Chocolate Chip Cookies?

These cookies get their incredible chocolate flavor from both two forms of chocolate and cocoa powder. Here are my best cocoa powder tips for these cookies:

What Type of Chocolate for Double Chocolate Chip Cookies?

I prefer using semi-sweet baking bars in the base of the cookie dough. Feel free to switch this up and use dark chocolate, but just note that your cookies will be a little less sweet than intended. You can also change the semi-sweet chocolate chips, and use some milk, dark, white chocolate chips, or even peanut butter chips instead. Nuts (such as walnuts or pecans) are also a great option. Just be sure to keep your mix-ins to the same total volume/weight as written in the recipe, for best results.

Does This Double Chocolate Chip Cookie Dough Need to be Chilled?

Chilling the dough is not required for this recipe, but if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful.

Take a look at HTH Baking School student Mike G.’s experiment below! He found that the chocolate flavor is enhanced slightly after an overnight chill. If you prefer your cookies a little denser and fudgier, he recommends baking them straight from the fridge; otherwise, allow them to come to room temperature before baking. Baking time will remain the same.

Photos courtesy of Mike G.

Can I Make These Double Chocolate Chip Cookies Ahead of Time?

Yes! Shape and flatten the dough balls and wrap them in plastic wrap or move them to an airtight container before chilling overnight for up to 2 days.

Can I Freeze These Soft Double Chocolate Chip Cookies?

Yes! This Double Chocolate Chip Cookie recipe freezes beautifully. Freeze the pre-portioned cookie dough balls in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag. Allow them to thaw overnight in the fridge or for 30-60 minutes at room temperature, then bake as directed below.

Check out my How to Freeze Cookie Dough article for step-by-step instructions (and how to bake from frozen).

Super sinful soft batch double chocolate cookies

Recipes You’ll Also Love:

4.68 from 25 votes

How to make
Soft Batch Double Chocolate Cookies

Yield: 14 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Soft Batch Double Chocolate Cookies are sinfully thick, rich, gooey and loaded with an almost obscene amount of chocolate! No-mixer recipe, so you'll be indulging in these decadent cookies in no time!


  • 6 ounces (170 grams) semisweet chocolate
  • 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 (127 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


  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.

Course : Dessert
Cuisine : American
Keyword : chocolate cookies, cookies, double chocolate chip cookies

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Brittany — October 7, 2023 at 2:38 pm

    these cookies were a hit best cookies

  2. #
    Abby Harvey — February 9, 2023 at 6:30 pm

    I was craving these so I whipped them up and they did not disappoint!! So devine, and they were just as good cold the next day!

  3. #
    Simone Simpson — January 6, 2023 at 2:52 pm

    I know you said you hate substitutions and I TOTALLY respect that 🙂 . I just ordered your Ultimate Cookie book so I haven’t received it yet , but I was wondering if I can use this recipe and add caramel and chopped pecans to make “Turtle Delight” cookies ?

    • #
      Kiersten @ Handle the Heat — January 9, 2023 at 2:17 pm

      Hi Simone! While Tessa does hate substitutions, changing up your mix-ins in a cookie is totally acceptable 😉 I would recommend adding your chopped nuts and caramels and reducing the chocolate chips by about the same amount, so the mix-ins stays about the same at 1 1/2 cups total. Let us know how it turns out – and we hope you love your cookbook!! 🙂

  4. #
    Linda Butler — August 21, 2022 at 12:31 pm

    I made these cookies and they were awesome. I’m a chocoholic so they were right up my alley. I do have a question though. The recipe calls for unsweetened cocoa but it doesn’t specify Dutch Processed or regular unsweetened cocoa. I used regular unsweetened cocoa. Does Tessa have a preference in this recipe? And would a good rule of thumb be to only use Dutch Processed if the recipe calls for it?

    • #
      Kiersten @ Handle the Heat — August 22, 2022 at 11:53 am

      Hi Linda! Yes, the rule of thumb is to only use Dutch processed/Dutched cocoa if a recipe calls for it specifically. Unsweetened cocoa is the same thing as natural cocoa. They have different levels of acid and therefore react differently in recipes, based on the other ingredients in a recipe (particularly leaveners). You can learn more about both types of cocoa, and their differences, in Tessa’s article here! I hope that helps! 🙂

  5. #
    Gail — July 25, 2022 at 8:10 pm

    Can I use instant coffee granules instead of expresso?

    • #
      Kiersten @ Handle the Heat — July 27, 2022 at 9:38 am

      Hi Gail! We haven’t tried that, but it could work – it just definitely won’t give the same flavor that the espresso powder will, because espresso powder is much more concentrated than instant coffee. Let us know how it goes 🙂

  6. #
    Jessica — June 16, 2022 at 11:30 am

    I’ve made these twice now, they taste amazing but both times I’ve tried, the cookies don’t seem to be flattening out in the oven – they stay very thick. I haven’t used a scoop but I did put the batter in the freezer for a couple hours then cut individual pieces up and rolled into a ball by hand being careful not to make them too big. They still taste so good but maybe I need to perfect my process of splitting the batter!

    • #
      Kiersten @ Handle the Heat — June 16, 2022 at 12:26 pm

      Hi Jessica! I’m glad you still enjoyed these cookies, but I’d love to assist you with troubleshooting why these cookies may not be spreading as they should! Firstly, how do you measure your flour? By weight using a digital scale, or by volume using cups? Weighing vs. measuring by volume can have a huge impact on your baked goods. It’s so easy to accidentally add too much flour if measuring by volume, and too much flour can have a huge impact on any baked goods, and this could definitely be why your cookies didn’t spread well. Tessa talks about how best to measure ingredients in this article here. Another issue could be your leavening agents may not be fresh. If your baking powder or soda are not fresh, this can impact the cookie’s ability to rise and spread properly. Tessa talks about how to test for leavener freshness in this article here! Lastly, what type of pan are you baking on? Different materials of pans conduct heat differently, so some will cook the bottom quickly, and not leave the cookie appropriate time to spread out gently and evenly. Tessa demonstrates this with lots of pictures in this article here! If none of these issues may be the culprit, and you’re still not seeing any spreading, I would suggest simply squashing each dough ball down before placing it in the oven, to give it a kick-start in the spreading process! If you have any other thoughts, or would like to troubleshoot any further, please feel free to reach back out to us here, or by emailing [email protected]! 🙂

  7. #
    Dorota — April 17, 2022 at 6:55 am

    These are delicious cookies, reminds me of brownies. I had one issue, the batter was thick, sticky and was hard to form a round cookie. I put the batter in the fridge hoping that this would help but not really. Any idea what I did wrong?

    • #
      Emily — April 26, 2022 at 9:12 am

      Hi Dorota! This batter is a perfect mix of the texture of both brownie and cookie batter. It’s going to be a bit thicker and possibly a little sticky, but it should definitely hold its shape when placed on the baking sheet using a cookie scoop. How did you place your cookies on the baking sheet, with a cookie scoop or another utensil? How was the texture of your fully baked cookies, did they bake up well?

      • #
        Dorota — April 26, 2022 at 12:12 pm

        Hello Emily,

        Hi Emily,
        Thank you for replying.
        I did us a cookie scoop and when I pressed on it to release the cookie batter, it didn’t want to come out.
        The cookies baked up very well and they were delicious.
        I thought maybe there is something I did wrong or something I can improve for the next time.

        Thank you

        • #
          Emily — April 27, 2022 at 10:29 am

          So glad they baked up beautifully! You’re welcome to place the batter in the fridge for a longer period of time to see if that helps to release the batter, but if that doesn’t seem to help, you could always very lightly spray your scoop with cooking spray to help the dough from sticking. This is a slightly older recipe of ours (2017) and may be one we need to revisit just to update the instructions and add some helpful tips throughout. I appreciate your feedback!

  8. #
    Scarlet — November 6, 2021 at 3:12 pm

    I made these cookies and they turned out delicious! The espresso really makes the flavor very rich.

  9. #
    nl — September 17, 2021 at 10:52 am

    These are so DRY and hard and I made them exactly according to the directions, slightly underbaking them. I was looking for a soft, cake-like cookies. These were definitely NOT soft.

    • #
      Emily — September 20, 2021 at 4:35 pm

      I’m sorry to hear that, these cookies should definitely not be dry or hard! Do you measure your ingredients with a digital scale? Dry cookies are usually due to too much flour being added. Also, do you have an oven thermometer?

  10. #
    Sara — August 5, 2021 at 6:51 am

    These are absolutely incredible. And they came out perfectly on my first try! (that never happens haha)

    • #
      Emily — August 5, 2021 at 10:02 am

      So happy to hear that, Sara!

  11. #
    Teresa — July 27, 2021 at 12:53 pm

    Would this dough benefit from being the refrigerator 24-48 hours like chocolate chip cookie dough?

    • #
      Emily — July 28, 2021 at 1:29 pm

      Hi Teresa! Absolutely! Most all CCC recipes will benefit texture/flavor-wise from chilling, including these 🙂 Excited for you to compare the difference from baking them right away to “marinating” your batter for a day or two! Let us know what you think!

  12. #
    Razel Anne Perez — June 16, 2021 at 3:40 am

    Hi Tessa,

    When we tried melting the butter and chocolate chips in the microwave, the consistency was paste-like and not melted chocolate liquid. We tried both kirkland and hershey’s but the consistency turned out the same (paste-like).

    Should we melt the butter first then stir in the chocolate chips?

    Hope you can help!


    • #
      Tessa — June 16, 2021 at 6:41 am

      You could try to melt the chocolate first and then stir in melted butter to see if that helps as butter has a lower melting point than chocolate, but to me it sounds like your mixture may have just overheated in the microwave. I’d really keep an eye on it when it’s in the microwave next time to make sure it’s taken out RIGHT when it’s melted.

      • #
        Zel — June 16, 2021 at 7:40 am

        Hi Tessa, got it! Thank you so much and appreciate the reply! We’ll try this technique! Have a wonderful week!

  13. #
    Annie — May 24, 2021 at 9:37 am

    Sooooo good, I’ve made them at least 4 times!!

    • #
      Tessa — May 24, 2021 at 3:29 pm

      So awesome to hear this!!

  14. #
    Olga — May 22, 2021 at 10:30 am

    Do I have to leave them on the fridge for a bit?

  15. #
    Naii — April 12, 2021 at 8:33 am

    Loved the recipe… very easy and delicious

  16. #
    Jess — February 12, 2021 at 5:34 am

    Hi Tessa.
    I made these last night and weighed all of my ingredients, but the dough came out really thick and hard to stir which led to it being really hard to scoop. Also, once the cookies came out of the oven, they were a little on the dry side. Still delicious, just a little dry.
    I just checked this same recipe in your cookbook, and I noticed that the cookbook says 127 g flour and this online recipe says 137 g. Could 10 g really be what made this dough almost impossible to work with? Or did I do something else wrong? Did I cool the melted chocolate too long?

    • #
      Tessa — February 12, 2021 at 9:32 am

      Hi Jess! I’m sorry your cookies didn’t turn out. Dry cookies are usually due to too much flour being added, so I think you are right about the flour – it should be 127g! I hope you give these cookies another try.

  17. #
    Diana — December 29, 2020 at 4:44 pm

    I am the ultimate chocolate lover and this hit’s the spot every time. The first time I made this batch I forgot to add butter which was just a rookie mistake (see it here – ) but the second time I made this batch it was sooooo amazing!

  18. #
    Dee — November 15, 2020 at 9:13 pm

    My husband says it was the best cookie he’d ever had!! Only made 10 but perhaps I made mine a little big.

    • #
      Tessa — November 16, 2020 at 12:47 pm

      This makes me so happy!

  19. #
    Marika — September 17, 2020 at 4:55 am

    Thanks so much for this recipe, Tessa! I stuffed little blobs of Nutella inside and they tasted soo chocolatey and rich!

    Do you think the recipe would work if I chilled the dough/batter in the fridge before making the cookie disks? I found it a little too sticky to work with.

  20. #
    Heather — August 15, 2020 at 2:45 pm

    THESE ARE SO PERFECT! I tried on my menstrual cycle and ever since this is my go to chocolate cookie recipe. It’s chocolate heaven. Very soft and melty with a hint of sea salt. Very good Tessa! Thank you

  21. #
    Shriya — July 21, 2020 at 10:56 pm

    Can I make these eggless? Could you please suggest an alternative for egg? Please? I love most of your recipes but I can’t make them egg free. Please suggest something.

  22. #
    Erin — June 19, 2020 at 7:23 pm

    These were indeed delicious and rich; they reminded me of brownie cookies.

    One issue: I had trouble forming the cookies because of how thick and sticky the dough turned out, so the cookies themselves were quite thick and no where close to nice, even circles — not sure if I did something wrong there or if that’s how they were supposed to turn out. I may try putting the dough in the fridge before forming and baking next time.

    Thanks for the recipe!

  23. #
    ER — June 15, 2020 at 7:18 am

    Made these last night – Flavor was delicious (I couldn’t stop eating the batter!) but mine came out dry. Thoughts?

  24. #
    Malyna Ph — May 18, 2020 at 12:45 am

    Just made this recipe with less sugar (115g in total and I put only one kind of sugar -brown sugar-) and it was just perfect,just like in the picture ! Thanks so much for sharing this recipe

  25. #
    ann — May 17, 2020 at 11:09 pm

    hi! i really like the flavour of this and all, but my only question is that somehow my cookies never turn out gooey, and when my friend tried it, even though we did the same steps, hers turned out gooey. so i’m wondering what i’m doing wrong and hope you can help!

  26. #
    Amina Malik — May 2, 2020 at 12:40 pm

    I tried your recipe but cookies really very cakey they were not at all gooey

  27. #
    Venus — March 31, 2020 at 11:56 am

    Thank you for putting the grams measurements as well it was so helpful! And the cookies turned out lovely!

  28. #
    Mary Kay — March 7, 2020 at 5:44 pm

    The dough was way too thin for cookies. I put it in a pan and baked as brownies. But, was not fond of the flavor.

  29. #
    deb — January 8, 2020 at 6:41 am

    im sure there should be more butter than 28 grams ,is this correct ? thanks

    • #
      Tessa — January 8, 2020 at 9:18 am

      That’s correct, it’s all about the chocolate in this recipe 🙂

  30. #
    Niki — September 25, 2019 at 7:24 pm

    I have made these several times, as they are now one of my go-to easy chocolate desserts. They are so rich and satisfy my chocolate craving! People love these every time I bring them to share.

  31. #
    Beth — September 19, 2019 at 9:52 am

    I am confused by the measurements provided. I always weigh my ingredients…but white and brown sugar do not weight the same so I am unsure how much to use. 1 cup white sugar is 198g, and 1 cup brown sugar is 213g. If you are using 1/3 cup of each, then wouldn’t the weights be 66g white and 71g brown? Same question on the flour – 1 cup is 120g but you are showing 137g.

    Thanks for clarifying before I over/under weigh these.

    • #
      Beth — March 8, 2020 at 5:25 am

      Any clarifications on the measurements?

  32. #
    Shannon — August 20, 2019 at 8:02 am

    Whatever your call these – Double or Triple chocolate cookies – these cookies are SO GOOD! Thanks Tessa for another great recipe!!

  33. #
    Don McCoy — July 25, 2019 at 3:13 pm

    Made these today (July 2019). Great recipe and provide the ultimate chocolate cookie for true chocolate lovers. Add pecans if you like. Will certainly use the over and over. Will make a great holiday giveaway!

    Tried to post but wasn’t able to paste to this page
    They lol really good

  34. #
    Charlotte — June 15, 2019 at 11:32 am

    The last ingredient you list are chocolate chips but in the recipe you call them chocolate chunks. Did you mean chocolate chips or chunks? thank you.

    • #
      Tessa — June 17, 2019 at 10:34 am

      Chocolate chips 🙂

  35. #
    Patrick — May 6, 2019 at 10:49 pm

    The recipe sound amazing! I would like to try this at home for my friends, but however two of them are going for a vegan diet. Can you recommend me a substitute for the eggs? For all the other ingredients not plant based I already found have some from my past baking experiences. Thank you Tessa!

  36. #
    Molly — January 31, 2019 at 1:38 pm

    For some reason, the recipe is not on this page anymore. Can you post it?

  37. #
    Ruth — January 31, 2019 at 2:56 am

    Hey there!

    I made these the other day but found the batter too soft and sticky to roll or scoop. I put them in the fridge but they were still very difficult to work with. I know it’s supposed to be a brownie consistency. Is there something I’m missing? Do you have advice on how to roll them? (I read your description about flattening the top a bit to remain disks) I loved the taste and would appreciate the help with fixing it since I’m not sure if I did something wrong?

    Thanks again for letting me know.


    P.S I’m also from Phoenix area too, Scottsdale to be exact.

    • #
      Tessa — February 3, 2019 at 2:43 pm

      Hi neighbor! You’ll notice I don’t actually call for rolling this dough in the recipe for exactly that reason! If you wet your hand a little that will help prevent sticking while flattening the dough. Or you could just use the bottom of a measuring cup 🙂

    • #
      Nichole — September 14, 2019 at 8:50 am

      This was my experience, too. It was extremely wet. I ended up pouring it into a pan and baking it like a brownie.

  38. #
    Tessa Golder — December 24, 2018 at 7:55 am

    Can I substitute the whole milk for 1%? These look amazing!!

  39. #
    Linda — December 14, 2018 at 5:58 am

    I know the expresso powder intensifies the chocolate flavor but my son can not have coffee products. How is the taste without that powder. Any substitutes?

  40. #
    Sarwat — December 6, 2018 at 3:44 am

    Well I’m going to make them now hope they turn out to be good cause I’m small and family is expecting big so it shouldn’t be a mess

  41. #
    Nithya Unni — November 19, 2018 at 9:57 am

    It looks so yummy
    Can you please let me know the substitute for egg.

  42. #
    Ruthie — November 19, 2018 at 1:14 am

    Could this recipe be made with gluten free flour?

  43. #
    Lindsay — November 17, 2018 at 6:46 pm

    Can I sub the flour for almond or coconut flour to make gluten free?

  44. #
    Brye — September 8, 2018 at 2:46 pm

    Can I freeze these before baking?

  45. #
    Laura — June 23, 2018 at 4:19 pm

    When do you include the chocolate chips st the beginning with the semi sweet chocolate? Thanks!

  46. #
    Grishma — June 17, 2018 at 7:17 am

    Is there any replacement for the eggs? As I’m a vegetarian!

  47. #
    Michelle — May 15, 2018 at 12:58 pm

    Do we need to chill them before baking ??

  48. #
    Danielle — March 12, 2018 at 7:19 am

    Would these still turn out well using a small cookie scoop? And wondering how much to adjust the bake time?

    Thank you!

  49. #
    Yukti — December 6, 2017 at 1:34 am

    Heyy, what is this chilling time for the dough?

  50. #
    Fongolicious — November 10, 2017 at 2:19 pm

    Surprised how little butter there is!

    • #
      Tessa — November 12, 2017 at 1:43 pm

      It’s all about the chocolate in this recipe 🙂

  51. #
    Joyce — November 10, 2017 at 5:02 am

    They look so good, I’m definitely trying them very soon.

  52. #
    charmaine — November 10, 2017 at 3:27 am

    nice,nice , I am going to try them as soon as tomorrow.
    thanks lovely Tessa.

  53. #
    Shawn-Marie — November 9, 2017 at 10:34 pm

    Yummm! I plan on making these tomorrow! If I didn’t think the amazing scent would wake up the family I would get up out of bed and make them right now.

    • #
      Tessa — November 12, 2017 at 1:44 pm


  54. #
    Shannon — November 9, 2017 at 4:02 pm

    I cannot wait to make these! Question: can I sub 2 Tb of coffee for the milk? I don’t usually have milk . If it’s a chemical reaction thing let me know. Thanks!

    • #
      Tessa — November 12, 2017 at 1:45 pm

      I haven’t tried that, but I think it could potentially work. If you give it a shot let us know how it goes!

  55. #
    Jenny from — November 9, 2017 at 10:53 am

    Oh, I love these! I am a chocolate lover and cookie monster and these are ready in a few minutes, so going to make these soon. Thanks!

    • #
      Tessa — November 12, 2017 at 1:45 pm

      Thank you, Jenny!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed