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 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:
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!
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Mom’s Double Chocolate Cookies
- 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
- 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.
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These photos were taken by Ashleigh Scott Creative.