Double Chocolate Chip Cookies


These are so easy to make and really scrummy. There is a spell of chilling the cookie dough, so although the ‘hands on’ making is relatively quick, there is an hour of down time in the middle.  Great if there are a few other jobs that need doing too.

This recipe makes about 16 cookies, however that does all depend on how large you like them!

You will need:

  • 150g Plain flour
  • 60g Coco powder
  • ½ tsp Bicarbonate of Soda
  • 60g Dark brown sugar
  • 60g Caster sugar
  • 120g Butter
  • ½ tsp Vanilla essence
  • 1 egg
  • 60g Dark chocolate (chopped or chocolate chips)
  • 60g White chocolate (chopped or chocolate chips)


  • Prepare two baking sheets by lining with greased – grease proof paper.
  • Place all the ingredients except the egg and chocolate into a bowl and mix to bread crumb stage.  I find the dough hook attachment on my mixer is fantastic for this, but an electric hand mixer or your hands work just as well.
  • Add the egg and the chopped chocolate and blend well until a ball of cookie dough has formed and the chocolate chips are well distributed.
  • Roll the dough into a fat sausage shape about 5cm diameter, wrap in cling film and refrigerate for 1hour.
  • Preheat the oven to 160 degrees.
  • Unroll the cookie dough from the cling film and cut into 1cm slices. Reform any that have misshapen during the cutting when the knife get caught on a chunk of chocolate.
  • Arrange on the baking sheets, giving each cookie space to spread slightly and cook for 10-15mins. (always check after 10mins).
  • Allow to cool on the tray for 5mins then remove to a cooling rack.
  • Perfect with a glass of milk, on their own or with ice cream as a quick pudding.

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