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Mom’s Double Chocolate Cookies

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The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling! 

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).

The perfect double chocolate cookies -- rich, chocolately, chewy and never fluffy! Plus no chilling!

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!”

The perfect double chocolate cookies -- rich, chocolately, chewy and never fluffy! Plus no chilling!

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

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 36 cookies
Calories: 175 kcal
Author: Ashley Fehr
The perfect double chocolate cookies -- rich, chocolately, chewy and never fluffy! Plus no chilling!
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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

  1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional).
  2. With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
  3. 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.
  4. 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 Facts
Mom's Double Chocolate Cookies
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 24mg 8%
Sodium 150mg 6%
Potassium 40mg 1%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 17g
Protein 1g 2%
Vitamin A 3.9%
Vitamin C 0.1%
Calcium 1.8%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mom’s Double Chocolate Cookies
Prep time:
Cook time:
Total time:
Serves: 36 cookies
The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!
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
  1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper (optional).
  2. With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
  3. 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.
  4. 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.

 

More chocolate cookies you’ll love!

Nutella Stuffed Double Chocolate Cookies from Live Well Bake Often

Double Mint Chocolate Cookies from Life Love and Sugar

Double Chocolate Snowball Cookies from Crazy for Crust

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Comments

  1. 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?

    Reply

    • 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!

      Reply

    • 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 😩

      Reply

  4. I followed your recipe but instead on 2 cups white sugar, I did 1 cup white, 1 cup brown sugar. they come out lovely. I also did variations like chocolate mint with crushed candy cane on top, peanut butter chips and marshmallows, and rice crispies with a marshmallows hidden inside.

    Reply

  5. I made these tonight and used Andes Candies mini pieces instead of chocolate chips!! They turned out so good! Will definitely make this recipe again

    Reply

  6. Delicious! My 11 year old and I made these tonight and they are flying off the cooling rack. Everyone just loves them. Thank you!!

    Reply

  7. Yum, these look so delicious….wish I had some right now, but I am going to make them …..and soon too……

    Reply

  12. Ashley, these DO look like the perfect Double Chocolate Cookies!!! love that you adapted your mom’s recipe. . I think we all find it kinda hard to follow a recipe exactly these days. . we always want to put our own spin on it, right?! love these!

    Reply

  16. These look flipping amazing! Love that there’s no chilling necessary. Sometimes when I need a cookie, I need a cookie right away! can’t wait to give these a try 🙂

    Reply

  19. Hi Ashley! I have had cookies on the brain lately and these are the next cookie for me! Double chocolate Yes please! My only issue will be not eating all of them! 🙂

    Reply

  20. You can call these perfect all day long, girlfriend, because they look it! LOVING how soft and chewy these double chocolaty beauties look! Cookie heaven up in here! All I need is a glass of milk… and to somehow lose my allergy to cocoa… but you feel me. I’m devouring these with my eyes on repeat! Totally making these for the hubster!! Pinned! Cheers, Ashley!

    Reply

    • Oh man, I feel your pain! (almost!) I can’t imagine being allergic to cocoa, but I’m sure you have no problem coming up with cocoa-less treats that are just as decadent! Thanks Cheyanne!

      Reply

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