The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!
The perfect Double Chocolate Cookies are crisp and chewy on the edges and intensely fudgy through the inside.
As I’ve mentioned before, my mom was one to find the perfect 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).
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.
What people are saying
“i thought i had the best chocolate chip cookie recipe in the world. they were phenomenal, decided i needed to try using cocoa powder to level up on my baking skills so i found this recipe… oh my god. best decision ever. i will never go back to normal chocolate chip cookies. these are THE BEST cookies ive ever eaten. the whole family agrees, its been a couple weeks since i found this and ive made at least 10 separate batches. INCREDIBLE!” — Kerryn
Ingredients needed for Double Chocolate Cookies:
- Unsalted Butter: I usually use unsalted butter as there is quite a bit of added salt in this recipe. If you use salted butter, you may want to cut the added salt in half.
- Sugar: granulated sugar creamed with the butter gives us the perfect chewy cookie that is evenly sweet.
- Vanilla: that something that you can never put your finger on but you’d miss it if it was gone!
- Eggs: large eggs at room temperature — if you use smaller or larger eggs you risk have cookies that are thinner or cakier.
- Flour: I usually use all purpose flour in this recipe, but you can actually use part or all whole wheat flour as well (I’ve done it plenty, and no one will know!). To make these gluten-free, use gluten-free oat flour instead.
- Baking Soda: gives us a chewy cookie that’s not too hard and not too fluffy.
- Cocoa powder: gives us that rich, dark chocolate flavor.
- Salt: there’s a noticeable amount of salt in this recipe (i.e., you will taste it) but it balances out the sweetness and really makes for the perfect cookie.
- Chocolate Chips: use any kind you like!
How to make Mom’s Double Chocolate Cookies:
Here is a quick overview with some step by step photos! See the detailed recipe down in the recipe card.
- Cream together butter and sugar — this can take about 3-4 minutes.
- Add eggs and vanilla — beat just until combined.
- Add dry ingredients — your dough should hold together but not be overly sticky.
- Stir in chocolate chips and bake
Tips and Tricks:
Here are my BEST tips for making the best double chocolate cookies:
Don’t overbake:
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.
Don’t warm your butter:
If your butter is too warm, your dough may be sticky and you might be tempted to add more flour, making a dry and puffy cookie.
Instead, if you find your cookie dough too sticky to roll, place in the fridge for 30-60 minutes
Fluff your flour:
Too much flour will create a thick, dry cookie.
I always weigh my flour, but if you don’t have a kitchen scale, just make sure you fluff your flour and spoon it into your measuring cup (rather than scooping with your measuring cup).
More chocolate cookies you’ll love!
- Try my Mom’s Chocolate Chip Cookies next — they’re a hit with all who try them!
- Try these Chocolate Crinkle Cookies — they’re seriously fudgy and not just for the holidays!
- These Peanut Butter Oatmeal Chocolate Chip Cookies are another of my mom’s favorites — and mine, too!
- Oatmeal Chocolate Chip Cookies are perfectly chewy and hard to beat!
Mom’s Double Chocolate Cookies
written by Ashley Fehr
Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar (400 grams)
- 2 teaspoons vanilla
- 2 large eggs (room temperature)
- 2 ¼ cups flour (293 grams) (you can reduce to 2 cups for a thinner cookie)
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 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, about 3-4 minutes. Add vanilla and eggs and beat until combined.
- Add flour, cocoa, baking soda and salt and mix until a dough forms (it should hold together easily but not be too sticky. Stir in chocolate chips.
- Roll dough into 1-2" balls and place 2 inches apart 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 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
Chari D. says
These cookies are DARN DELICIOUS!! I made them almost exact to recipe only cutting back on the white sugar by about 1/4 C.
I used a 1 1/2” cookie scoop, baked 8 mins., cooled on sheet for about 2 mins. then put on rack to finish cooling. Tasted a cookie once they cooled and it was decadently gooey, not flat at all, and perfect!!!!
Ashley Fehr says
I’m so glad you liked them!
Adrienne says
Such a great chocolatey cookie! Super easy to make and they have a great chewy texture.
Ashley Fehr says
I’m so glad you liked them!
pamela boeker says
I have heard that if useing dutch processed cocao, it reacts differently and changes the rise, so perhaps this is why some peoples cookies dont turn out ?? IT IS A GOOD RECIPE.
Ashley Fehr says
Thank you Pamela!
Jea says
Hi, first I want to say they are delicious..but, mine did go flat after
taking them out of the oven.. measured flour and beat butter ,egg,
sugar, vanilla a little more. than 3 minutes.
Would it help if I put batter in the fridge for a few minutes?
Jean
Ashley Fehr says
Hi Jea! These are not super thick cookies — would you say they are flatter than the photos? I take mine out when they are still glossy in the center, and the goal as they cool is that they will flatten somewhat. If they are too flat, you can try baking them a little longer or refrigerating the dough for a couple of hours
Azeyl says
They are delicious!
The Recipe Rebel says
Thank you Azey!
Jill Guest says
Loved it they look so good right now I had to make some they look amazing and come out perfectly have yet to try them as dinner is soon but definitely have high hopes for taste as they look fantastic
Jill Guest says
K so the 7 year old my man and I shared one and ohhh so good. The 7 year old says they are too good to wait for dinner lol would highly recommend
Natalie Dulka says
Very disappointed because my cookies came out flat and greasy! I’m bringing these to a bake sale to raise funds for cancer research and this is a big letdown.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Natalie. Which method did you use when measuring the flour, weighing it or the scoop and fluff method? Also did you make to to cream the butter and sugar together for a full 3 minutes or more? Both will make a difference in how the cookies turn out.
Sara says
Worst cookie I’ve ever had in my life! They turn into flat flaky discs. Hoping my son doesn’t get made fun of for these are his birthday treats for tomorrow!!! So disappointing
Catherine says
Haven’t tried but wonder why you didn’t use grams for cocoa powder since you did for other ingredients.
I weigh since it is more accurate than cups.
The Recipe Rebel says
Hi Catherine, it’s going to be around 60 grams of cocoa powder. Enjoy!
Kerryn says
i thought i had the best chocolate chip cookie recipe in the world. they were phenomenal, decided i needed to try using cocoa powder to level up on my baking skills so i found this recipe… oh my god. best decision ever. i will never go back to normal chocolate chip cookies. these are THE BEST cookies ive ever eaten. the whole family agrees, its been a couple weeks since i found this and ive made at least 10 separate batches. INCREDIBLE!
Laura says
I’m making these now (kind of). I switched out half of the sugar for brown sugar (I like the flavor and texture it gives cookies). And used a bunch of other mix ins on top of chocolate chips, because these are a birthday present for a friend who asked for “chewy chocolate supreme” cookies. I’m excited to see how they turn out. They smell amazing. This recipe was a life saver though.
The Recipe Rebel says
Glad you enjoyed it Laura, thank you!
Tiffany Carres says
I’m not sure what the baker before me did to make her cookies flat but I followed the recipe and they came out perfect. Will use this again!
Theresa Duke says
I followed recipe and these were flatter than a pancake. I was so disappointed. I was hoping for thick chewy cookies. Terrible recipe in my opinion. I should have known the ratio of sugar was way too much.