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Mom’s Double Chocolate Cookies

written by Ashley Fehr

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4.75 from 8 votes
Prep Time 15 mins
Total Time 23 mins
Servings 36 cookies

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Published on February 29, 2016 / Last updated on June 4, 2020

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

double chocolate cookie broken in half with lots of chocolate chips around

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).

white plate with three double chocolate chip cookies on it

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!”

one double chocolate chip cookie up close on white background

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.

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Mom’s Double Chocolate Cookies

written by Ashley Fehr

4.75 from 8 votes
The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!
Review
Print
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Cuisine American
Course Dessert
Servings 36 cookies
Calories 175cal

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

  • 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. Add vanilla and eggs and beat until combined.
  • 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.
  • 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 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

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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

  3. 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?

    Reply

    • 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!

      Reply

    • 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 ?

      Reply

  6. 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

  7. 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

  8. 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

  9. 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

        Reply

  11. Chalen says

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

    Reply

  14. 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

  18. 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

  21. 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

  22. 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

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