Double Chocolate Cookies

I think this will be the last whole grain cookie recipe I'll be sharing. Then I'll be taking a break over Christmas. I'm already working on posts for January so come on back after the holidays!

You already know I'm a fan of anything chocolate. These were my favorite cookies to make as a girl. I liked them best with raisins and chocolate chips so that they tasted like chocolate covered raisins, something I also loved. But not all of my family agreed that raisins belonged in chocolate cookies.

I think these taste best with white flour, but I use all whole wheat flour and no one in my family complains and they get gobbled up just as fast. If you allow the dough to sit a few minutes (20-30) the bran in the whole wheat flour softens and the cookies have a better texture.

I also try not to over bake these cookies. It can be a challenge since they are dark from the first. But I aim for slightly under-baking. But the last time I made these, I forgot the last pan in the oven and charred them. I thought they would be inedible but my children loved them. They really tasted like Oreos!

Double Chocolate Cookies


2 cup butter, softened
1 1/2 cup brown sugar
3/4 cup sugar
Cream together.

4 eggs
Add and beat well.

4 cup flour (white, whole wheat, or mixture)
1 cup cocoa
2 tsp salt
2 tsp baking soda
Add and stir well.


2 cup chocolate chips
Mix in. Allow to sit for 30 minutes if using whole wheat flour. Bake at 350 degrees for 9 minutes.

Variation: Add raisins. Or substitute chocolate chips for white chips. Or substitute Andes mint pieces. Or nuts. Or Heath bar bits.