This one takes me back. These double chocolate cookies come straight from my mom’s kitchen—and I swear, they’ve healed more broken hearts and bribed more teachers than I care to admit. They’re rich, chewy, and outrageously chocolatey, with just enough crisp around the edges to make you reach for a second (or third). Baked with cocoa and studded with chocolate chips, these are not your average ‘meh’ cookies. No dry crumbles. No “where’s the chocolate?” questions. Just gooey centers and chocolate in every bite. And yes, they freeze like champs—assuming you don’t eat the whole batch first. We make them when friends visit, when it rains, or when life just feels…a bit much. There’s a little mischief in each cookie and a lot of comfort. It’s like mom packed her sass and her love into every bite. The smell alone should be bottled and sold as therapy. So preheat the oven and try not to lick the spoon too much—we’ve got cookies to bake.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mom’s Double Chocolate Cookies Recipe
- 3) Ingredients for Mom’s Double Chocolate Cookies
- 4) How to Make Mom’s Double Chocolate Cookies
- 5) Tips for Making Mom’s Double Chocolate Cookies
- 6) Making Mom’s Double Chocolate Cookies Ahead of Time
- 7) Storing Leftover Mom’s Double Chocolate Cookies
- 8) Try these Cookies next!
- 9) Mom’s Double Chocolate Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- This cookie dough bakes up soft and gooey every time
- You only need one bowl and no chilling time
- They’re perfect for freezing and gifting (if you don’t eat them all first)
- These air fryer cookies easy recipes are a great beginner bake
2) Easy Mom’s Double Chocolate Cookies Recipe
I’ve made these more times than I can count, and they never let me down. This is the recipe I pull out when the day needs a little extra warmth. They’re rich. They’re soft in the middle with slightly crisp edges. And they deliver all the chocolate flavor you crave without turning your kitchen into a science lab.
If you’re looking for air fryer cookies easy recipes, this one plays nice. The dough holds up, the edges crisp fast, and the gooey center still sings. It’s also a life-saver on busy days when you want something homemade but can’t commit to a culinary marathon.
I like to mix the batter in one bowl and scoop it with reckless generosity. You’ll get about two dozen from the batch, but depending on the size of your spoon and your self-control, let’s just say…that number’s flexible. Toss in your favorite chips and prepare to watch them vanish faster than your willpower during a midnight craving.
3) Ingredients for Mom’s Double Chocolate Cookies
Butter Softened butter gives the dough that smooth texture and buttery depth that makes each bite melt just right on your tongue.
Granulated Sugar The white sugar adds structure and that gentle crisp bite on the edge. It’s the silent hero of cookie edges everywhere.
Brown Sugar This brings the chew. It’s the molasses in the brown sugar that locks in moisture and gives a subtle caramel flavor.
Eggs Two large ones help bind everything together. Think of them like the glue that holds your delicious chocolate empire upright.
Vanilla Extract A little vanilla balances the richness of the chocolate. It’s subtle, but without it, the whole flavor feels incomplete.
All-Purpose Flour This is your foundation. Just the right amount gives the cookie its bite without drying it out.
Cocoa Powder This makes it chocolate. Good cocoa means better cookies. Don’t skimp here.
Baking Soda A tiny amount creates that lift so your cookies puff instead of spreading flat across your pan.
Salt Just a pinch to bring all the flavors into focus. Skipping salt is like forgetting socks—technically optional, but always a bad idea.
Chocolate Chips The main event. Use semi-sweet or go wild with a mix. I toss in more than the recipe says and have no regrets.
4) How to Make Mom’s Double Chocolate Cookies
Step 1. Preheat your oven to 350°F. Or, if you’re using an air fryer, line it with parchment and whisper kind words to it.
Step 2. In a big bowl, cream the butter with both sugars until light and fluffy. You can use a mixer or a spoon if you’re feeling nostalgic (and strong).
Step 3. Crack in the eggs one at a time. Add the vanilla and mix well. Breathe in that vanilla-sugar aroma. It’s already smelling like home.
Step 4. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Slowly fold the dry mix into the wet until it comes together.
Step 5. Stir in the chocolate chips. Eat a few. Quality control is real.
Step 6. Scoop spoonfuls onto a lined baking tray about two inches apart. They will spread, and they deserve the space to shine.
Step 7. Bake 8 to 10 minutes until the edges look set but the center still feels a little soft.
Step 8. Cool on the pan for a few minutes before transferring to a rack—or eat one warm if you’re brave.
5) Tips for Making Mom’s Double Chocolate Cookies
Don’t overmix once the flour hits the bowl. That’s how you get tough cookies instead of tender ones. I learned the hard way during a 1 AM snack attack.
These dough balls freeze great. I scoop them onto a tray, freeze, then toss into a bag for later. That way, I can bake two at a time when the craving strikes. Or eight. Who’s counting?
If you want thicker cookies, chill the dough for 30 minutes before baking. It’s one of those little tweaks that makes a noticeable difference. Plus, it gives you time to preheat the oven and snack on chips.
6) Making Mom’s Double Chocolate Cookies Ahead of Time
This is one of those recipes that practically begs to be made ahead. The dough stays good in the fridge for up to three days. And I promise, it only gets better with time.
If I know I’ve got people coming over (or I’m heading to a potluck), I mix the dough the night before. It saves time, and the flavor deepens beautifully. It’s like letting the chocolate soak into itself. Magic.
Plus, chilled dough is easier to scoop. You’ll get cleaner, more uniform cookies without the sticky fingers. Unless you like sticky fingers, in which case—have at it.
7) Storing Leftover Mom’s Double Chocolate Cookies
I store mine in an airtight container at room temperature. They’ll stay soft for about four days. That is, if they survive past day two.
You can also freeze them. Just cool completely first. I wrap them in wax paper and stack them in a zip-top bag. A quick warm-up in the microwave brings them back to life like they were just baked.
One trick I swear by—add a slice of bread to the container. It keeps the cookies soft. The bread sacrifices itself so the cookies can live their best lives.
8) Try these Cookies next!
9) Mom’s Double Chocolate Cookies Recipe
Mom’s Double Chocolate Cookies – Air Fryer Cookies Easy Recipes
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (or line your air fryer with parchment if you’re feeling modern).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy—singing optional.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually stir the dry ingredients into the butter mixture. (Prepare for a mini arm workout here.)
- Fold in the chocolate chips. Try not to eat half the dough at this point. I dare you.
- Drop spoonfuls of dough onto a baking sheet about 2 inches apart.
- Bake for 8–10 minutes, just until the tops look set but the centers are still soft. Do not overbake. (Unless you like crunchy. Then go wild.)
- Cool on the pan for 5 minutes before transferring to a wire rack. Or just hover over the pan and eat them warm. We don’t judge.
10) Nutrition
Serving Size: 1 cookie | Calories: 185 | Sugar: 18g | Sodium: 90mg | Fat: 9g | Saturated Fat: 5g | Carbohydrates: 26g | Fiber: 1g | Protein: 2g | Cholesterol: 25mg
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