TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES: 30 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 cups milk chocolate chips
  • Additional sugar, optional

Nutritional Facts

2 each: 279 calories, 12g fat (7g saturated fat), 34mg cholesterol, 213mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 4g protein.


  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in corn syrup and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips.
  2. Roll into 1-1/2-in. balls; roll in sugar if desired. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until cracks look dry. Cool for 2 minutes before removing to wire racks. Yield: 5 dozen.
Originally published as Double Chocolate Treats in Best of Country Cookies 1999, p56

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Blazingbangs User ID: 407010 100308
Reviewed Dec. 19, 2011

"Have made multiple times; my kids call these Chocolate Bombs as they explode with chocolate flavor. One modification, we use semi-sweet choc. chips and do not roll them in sugar. Awesome recipe. Thanks so much for sharing!"

RenaeR User ID: 4266811 203736
Reviewed May. 21, 2010

"The Best Chocolate Cookie Recipe ever... my whole family liked them very much, but especially notable was a comment from my little brother who is not very fond of chocolate desserts saying that they were keepers. I loved these, too. Cannot be improved apon!"

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