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.
Mom’s Double Chocolate Cookies
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Avia says
So my oven is broken can these be made in an air fryer
Ashley Fehr says
Sorry, I’ve never tried in the air fryer! You can always freeze for another day 🙂
BEN KREUZ(11 years old) says
AWESOME RECIPE!
I made them while we decorated for Christmas, and I subbed the white chocolate chips for milk chocolate and peppermint canes. My whole family loved them! So did I! They were perfect!
Ashley Fehr says
I’m so glad! Thanks Ben!
Laura says
These are seriously some of the best cookies I’ve ever eaten. I couldn’t stop eating them! Neither could my teenagers! Perfectly balanced. I did scale back just a bit on the cocoa, and subbed one of the cups of white sugar for brown sugar. Otherwise followed everything as written. The dough was still a little sticky, but it didn’t matter at all – I dropped little mounds on the parchment instead of rolling, and they turned out beautifully. Thank you for the perfect cookie recipe!!
Ashley Fehr says
Thanks Laura!
Chris Orino says
They are super good
Alison says
Finally the double chocolate chip cookie recipe I’ve been looking for!! This recipe is ON POINT, they turned out beautifully. Bravo!!
Ashley Fehr says
So so happy to hear that!
Carla Nav says
They taste great but sadly they don’t flatten. They remain in a ball like shape unlike most cookies spread out.
Ashley Fehr says
My best guess would be that too much flour was added. Try to ensure the flour is fluffed and levelled when measuring, as too much can mean puffy dry cookies. The other possibility is that they were baked too long — try to remove them when they are still slightly glossy in the center for best results.
AD says
Hello
Can I put the dough balls in the refrigerator to bake at a later time in the day? And can I keep the dough in the fridge for a few days ?
Ashley Fehr says
Yes, definitely! They can even be frozen 🙂
Haven says
These are the best cookies that I have made!
Ashley Fehr says
Thanks Haven! They are some of my favorites too!