Mom It Down: Chocolate Chocolate and White Chip Cookies

These cookies are pretty awesome if I must say so myself. I have been making them for quite some time. They are super easy—even more so if you cut a few corners. If you have the ingredients on hand and are in need of a chocolate fix, these are perfect. You’ll be taking your first bite within 20 minutes or less.


I think I first grabbed this recipe off of All Recipes and modified it a bit to suit my needs. So, I won’t take credit for it. I will take some of the credit when it comes to cutting down on the prep time down involved. (Not that that’s necessarily something to be proud of. heh) Every time I make them, I find another way to shorten the time involved without messing up the end result. This time, it involved the butter. 

What you will need

  • Mixer 
  • Cookie sheet


  • 2 eggs
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips

Mom it down!

Preheat your oven to 350.

In your mixer, cream together butter, sugars, vanilla and eggs.

(PLEASE NOTE! It’s best if the butter is good and soft. As you can tell from the picture below, I was trying to cut as many corners as possible. My butter was left out for maybe 10 minutes before I started mixing, hence the lumpiness.)


Add the flour, baking soda, salt, and cocoa powder (ie. everything else except for the chips). Mix that up until it’s creamy. The batter will be rather thick. That’s normal.

Then add your chips.


It’s probably best you stir the chips in by hand, but I’ll be honest with you, I usually don’t. I add in my chips, and let the mixer do a few, slow rotations and then stop. I don’t want the blade to chop them up and I don’t want to break my mixer either. If you’re going to use the mixer to mix in your chips, do so with caution and definitely make sure it’s on its slowest speed. 

Spoon balls of the dough onto an ungreased cookie sheet. You’re done! 

Bake for 10 – 12 minutes. (If you’re like my husband and you like them a little burnt, you can leave them in even longer.)


Overcoming Obstacles

For me, it’s all about lessening the amount of time it takes me to do something. So, I stopped sifting (or even mixing) my dry ingredients together before adding them to the mixture. This equals less prep time and one less bowl to clean. However, if you want to do it the right way, sift the dry ingredients before adding them into the creamy mixture.

As I mentioned above, it’s best if your butter is really, really soft to avoid any lumps. But I should mention that they’re pretty awesome—corners cut, lumpy mixture and all. It’s hard to mess up chocolate!


I have added coffee extract. I have used only chocolate chips. I have done peanut butter chips. (YUM!) I haven’t tried macadamia nuts, but I reckon that would be amazing. I may try that next.

Also, kids love them down to the very last crumb. 


Have fun with it. And, as usual, let me know if you have any suggestions!

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  1. Ever try with some sort of egg substitute? Our dearest is allergic to eggs… (and dairy). I have butter & choc chips I can use that meet her allergic needs, but not sure how the egg replacer I have would work… hmmm…. they sound delicious!


  2. Kelly: When Toby Joe was vegan, I used egg substitute ALL the time and had great results. (It was the powder form. Came in a box. I will dig up the name if you’re not sure what I’m talking about.) While I haven’t used it for this particular recipe, I can’t see there’d be any problem whatsoever.

    I used to make cookies using egg substitute as well as muffins and you could never tell the difference!

    As a matter of fact, I bet these could be made entirely vegan. Grab some of that canola spread (I think that’s the vegan butter we buy) and some egg replacement and it’s vegan! (Although, I think the white chips may have some milk powder in them. Not sure. But just leave them out and get carob chips or dark chocolate sans milk.)


  3. I make these all the time. It’s not the same recipe, but I LOVE them. If I’m having a crappy day, I make a batch of these cookies and stand in front of my stove and munch on them as they come out of the oven. It helps.


  4. I’m definitely going to try these! Off the topic (sort of), but do you have a great cupcake recipe? I’ve been trying 3 different recipes and no success – then again, I do live at high altitude so I bet it has something to do with that. Still, if you have a great recipe, please, can you include it in ‘mom it down’?


  5. I was thinking of doing cupcakes next week. You just made it a definite. I am not sure if they are that great. I’ll have to ask my friend, Missy. I made her the recipe I use for her bday this year.

    Cupcakes are probably my favorite thing on earth.


  6. I like to freeze cookie dough balls on the cookie sheet. After they’re frozen, I drop the individual balls into a plastic bag and store it in the freezer. Then, whenever I need a fresh-baked cookie, I open the freezer, place a few frozen cookie balls on a baking sheet, and bake for 10 minutes. Yum!


  7. Tara! What a great idea! Especially since I can’t eat all these myself. Well, I can, but shouldn’t. :]


  8. Thanks for this recipe! I made them this afternoon after what had to be the longest day EVER–trapped indoors b/c of rain with two little stir crazy boys. These were so delicious and a definite mood lifter!


  9. michele-

    i <3 your kitchen and what you cook in it.

    the egg substitute you may be thinking of is probably ‘ener-g egg replacer’ ?

    i have the vegan cupcakes take over the world book. it is ungodly delcious.


  10. That is my problem, too — if the cookies are there, I will eat them all!

    I wish I could take credit for the idea, but I learned it from a friend. She starts all of her holiday baking way early and keeps several kinds of dough in the freezer. Then, whenever she goes to a party, she’s 10 minutes away from a cookie platter.


  11. I have a box of that Egg Replacer I think – I’ve only used it in cornbread so far (worked great in that) – might have to do some baking! :)


  12. I just made these. There are not adequate words to describe how wonderful my house smells and how YUMMY these cookies are!!

    Marshall doesn’t come home until tomorrow afternoon. There may not be any left by the time he gets here…. :-)

    Thanks so much for sharing these recipes!


  13. Sounds and looks delicious! Another way to cut down on time for the sake of ‘Mom It Down’ is to use parchment paper on the cookie sheet – it cuts the clean up time by a lot! I like to cook, bake, etc but don’t like the clean-up process – can you tell? :-)


  14. Cindy! Good point. And thanks for the suggestion! I couldn’t agree more.


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