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 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).
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 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.
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 @thereciperebelThese photos were taken by Ashleigh Scott Creative.
Mike says
I’ve been making these cookies for a couple of years. They turn out perfect each time. The only change I make is adding an ounce of cannabis
Jo says
I made these cookies for the first time today and they were delicious. I didn’t have any issues with their shape not flattening….maybe because I made smaller balls and got about 38 cookies from the recipe.
The only changes I made was substituting one cup of white sugar for brown and baking for a few extra minutes.
The Recipe Rebel says
Hi Jo! So glad you enjoyed the recipe! Thank you for this kind review!
Jenny says
Would white chocolate chips taste good in this recipe?
The Recipe Rebel says
Hi Jenny! Yes! I’ve used all different types of chocolate chips and it always turns out tasty!
Becky Moss says
Have not tried yet, but cannot wait to!! My brother posted a picture of this with a picture and the recipe link, but it shows 2 different colored chips. Have you used white chocolate chips or peanut butter ones?
Ashley Fehr says
Yes you can use any kind you like!
Ainsley Schlegel says
These are the best cookies I’ve ever had and they made my day. Thank you for sharing this perfect recipe!!!!
Ashley Fehr says
Thanks Ainsley!
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!
Nicole says
Where have these cookies been all my life? Hats off to your mom, who clearly knows her way around an oven! The *only* thing I did wrong was halving the batch—I’d taken out a stick of butter to come to room temperate a few hours before I started baking (before I’d decided on the recipe, also), and didn’t want to wait until another one softened or muck around trying to soften it quickly. I will almost certainly be making another batch very, very soon!
Nicole says
I was remiss and forgot to rate the recipe in my other comment. These are definitely 5 stars!
Ashley Fehr says
Thanks Nicole! I’m so glad you loved them as much as we do!
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!
adriana bates says
These a the best cookiesI have ever made!!! Thanks for the recipe
Ashley Fehr says
Yay! They’re one of my favorites too!
Brittany says
Does this call for salted or unsalted butter?
Ashley Fehr says
I usually use unsalted and add salt so I have control
Nancy says
Hi there made these cookies but they were stubborn and would not melt out of their balls in the oven. I followed every direction perfectly. What could be the problem?
Ashley Fehr says
Hi Nancy! I’m sorry to hear that 🙁 Unfortunately I think there must be a mix up with one or more of the ingredients, as this is a recipe I’ve made (and my mom has made) hundreds of times, and I’ve never had that problem. I would give them another shot!
Emily says
I have just made these and came across the same problem and I followed your recipe to a T. I’m not sure what happened ?
Chantelle says
Me too 🙁 My cookies also did not fall as much as they should have.. I think next time I might try it with 2 cups of flour instead of 2 and 1/4.. Do you think that would help?
Ashley Fehr says
I would recommend pulling from the oven sooner, when they are slightly glossy in the center.
Charlene says
Hi! What kind of chocolate chips would you recommend if choosing between milk chocolate or semi sweet? I’m so excited to try these!!
Ashley Fehr says
It just depends what you prefer! Milk chocolate is sweeter.
Heather says
Can I make this recipe and freeze the dough in balls to make later?
Ashley Fehr says
It will probably work, but I haven’t ever actually tried it. I prefer to freeze the cookies after baking.
Fernando says
Hi Ashley.
May I sub granulated sugar for brown sugar?
Any suggestions?
Thanks and Happy Holidays!!!
Ashley Fehr says
Hi Fernando! You can certainly try! This is the way I have always made them so I can’t really advise.