The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!
I feel like the name of this recipe is a little misleading.
Calling these “Mom’s Double Chocolate Cookies” gives you the impression that I’m capable of following someone else’s recipe. In all fairness, most of the time when I’m using mom’s recipes I’m not really adapting them all that much (because, as I’ve mentioned before, my was one to find the perfection version of a recipe and stick with that for years — like these Oatmeal Peanut Butter Chocolate Chip Cookies or my Mom’s Chocolate Chip Cookies).
But with these cookies, I always found they baked a little thinner and were a little stickier to roll than I like, and I never remembered them being that way when I was making them with my mom.
So from the recipe card my mom gave me, I reduced the butter a bit and added a touch more flour — this makes them so much easier to roll and makes them just a little thicker (but not too thick! They are still perfectly thin and chewy).
These are the perfect Double Chocolate Cookies. I know there are bloggers who might refrain from making claims like that because, “I haven’t tried all the double chocolate cookies in the world!”
Not me. Not when it comes to cookies like these. I don’t need to try all the double chocolate cookies in the world to know that these are perfection.
Let me just say that my mom’s cookies were legendary to begin with, and I had many, many (MANY) taste testers of my version. The response was unanimous.
The trick with these cookies, and pretty much all cookies, is not to overbake them. You’re better off taking them out of the oven while the centers are still a tiny bit glossy than to overbake them. Keep a close eye on the first pan and figure out the best time for your size of cookies. Even if you take them out of the oven before they are 100% set, they are sitting on a pan that is still 350 degrees! They will continue to cook slightly and set beautifully, and sink down into the most fudgy chocolate cookie you’ve ever had. If you overbake them, they do not sink down and will stay puffed and be dry.
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Mom’s Double Chocolate Cookies
- 1 cup butter room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 3/4 cup unsweetened cocoa
- 1 teaspoon salt
- 2 cups chocolate chips
- Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional).
- With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
- Add flour, baking soda, cocoa, and salt and beat until a dough forms (it should hold together easily but be dry enough that you can roll into balls without coating your hands). Stir in chocolate chips.
- Roll dough into 1″ balls and place in 4 rows of 3 on prepared baking sheets (you can make larger cookies, but you’ll need to be fewer to a pan and bake a little longer). Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center — they will set as they cool.
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