Mom’s Double Chocolate Cookies

Prep Time 15 minutes
Total Time 23 minutes
Servings 24 cookies

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

double chocolate cookies on a wire cooling rack.

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.

stack of double chocolate cookies with milk in the background.

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:

ingredients needed for mom's 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!
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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

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.

one double chocolate cookie on parchment with a bite missing.

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

4.80 from 34 votes
The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Cuisine American
Course Dessert
Servings 24 cookies
Calories 175cal


  • 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.

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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These photos were taken by Ashleigh Scott Creative.

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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Reader Interactions


  1. Natalia says

    Amazing cookies, but don’t premake the dough and put it in the fridge overnight….. they flatten like pancakes and don’t cook right. But they still taste AMAZING. The first time I made them I didn’t refrigerate the dough and they came put PERFECT. Definitely my new favorite cookie recipe.

  2. 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

  3. 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 Jenny! Yes! I’ve used all different types of chocolate chips and it always turns out tasty!

  4. 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?

  5. Ainsley Schlegel says

    These are the best cookies I’ve ever had and they made my day. Thank you for sharing this perfect recipe!!!!

  6. BEN KREUZ(11 years old) says

    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!

  7. 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!!

    • 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!

  8. Alison says

    Finally the double chocolate chip cookie recipe I’ve been looking for!! This recipe is ON POINT, they turned out beautifully. Bravo!!

  9. 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.

  10. AD says

    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 ?

  11. 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 ?

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