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Mom’s Double Chocolate Cookies

written by Ashley Fehr

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4.82 from 37 votes
Prep Time 15 minutes
Total Time 23 minutes
Servings 24 cookies

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Last updated on December 8, 2024

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

moms double chocolate cookies on a black cooling rack.

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.

close up image of double chocolate chip cookies on a baking sheet.

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

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Ingredients needed for Double Chocolate Cookies:

ingredients needed for moms 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.

  1. Cream together butter and sugar — this can take about 3-4 minutes.
  2. Add eggs and vanilla — beat just until combined.
  3. Add dry ingredients — your dough should hold together but not be overly sticky.
  4. Stir in chocolate chips and bake
butter and sugar in mixing bowl.
Cream butter and sugar.
eggs added to mixing bowl.
Add eggs and vanilla.
dry ingredients added to mixing bowl.
Add dry ingredients.
chocolate chips added to mixing bowl.
Stir in chocolate chips.

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.

close up image of broken chocolate cookie on sheet pan.

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!

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Mom’s Double Chocolate Cookies

written by Ashley Fehr

4.82 from 37 votes
The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!
square image of moms chocolate chip cookies on a black cooling rack.
Review
Print
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Cuisine American
Course Dessert
Servings 24 cookies
Calories 175cal

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
US Customary – Metric

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

Calories: 175cal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 150mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.8mg
Keywords double chocolate cookies

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Belinda Keays says

    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

  2. Rachael says

    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

  3. Suzanne says

    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

  4. Kentuckylady717 says

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

    Reply

      • Norma says

        Hey Ashley
        What also makes a great taste is to use Almonds to the mix–my friends have told me it ends up tasting like a candy bar–I crush them up and add them to the mix–and if I have any left I spread them on top–or to add marshmallow cream to the mix–it makes it lighter and fluffy

  6. Chalen says

    Ashley,
    Can you substitute margarine for these yummy looking morsels or will that ruin them?

    Reply

  9. Alice @ Hip Foodie Mom says

    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

  13. Michelle says

    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

  16. Dorothy Dunton says

    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

  17. Cheyanne @ No Spoon Necessary says

    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

    • Ashley Fehr says

      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
4.82 from 37 votes (17 ratings without comment)

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