Choc Chip Cookie Cheesecake

Choc Chip Cookie Cheesecake

If you love cookies and you also love cheesecake then you are in for a treat with this Choc Chip Cookie Cheesecake! Instead of the standard biscuit base, this cheesecake has a chocolate chip cookie base. It’s a vanilla cheesecake mix that’s filled with chocolate chips, then topped with whipped cream, more chocolate chips and mini cookies. It isn’t completely no bake as you do have to bake the cookie base, but the cheesecake mix is no bake like a lot of my other cheesecakes so I’ve made sure it’s still very straightforward to make and enjoy!

Jump straight to the recipe!

To make the base I creamed the butter and sugar together, then mixed in the vanilla and milk, then I added the flour and chocolate chips.

I spread it out into the tin, and baked for 20 minutes. Then I left it to cool completely.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. Then I folded in the chocolate chips.

I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day I removed it from the tin.

I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. To decorate, I placed the mini cookies on top of the cream and added more chocolate chips in the middle.

Choc Chip Cookie Cheesecake

And the Choc Chip Cookie Cheesecake was ready! It really is absolute cookie heaven!

Choc Chip Cookie Cheesecake

The cookie base was SO good and it really makes the Choc Chip Cookie Cheesecake special. If you love cookies and cheesecake, then this is the dessert for you!

 

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Zoale and Three Cats and a Girl.

5 from 8 votes
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Choc Chip Cookie Cheesecake

Servings 12

Ingredients

For the cookie base

  • 120 g Butter or baking spread
  • 170 g Light brown sugar
  • 1 tsp Vanilla extract
  • 30 ml Milk
  • 150 g Plain flour
  • 1/4 tsp Salt
  • 75 g Milk Chocolate Chips

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream
  • 100 g Milk Chocolate Chips

For the decoration

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Mini Chop Chip Cookies
  • 25 g Milk Chocolate Chips

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4

  2. To make the cookie base, mix the butter and light brown sugar together until smooth with no lumps

  3. Mix in the milk and vanilla

  4. Mix in the plain flour and chocolate chips

  5. Spread the mixture evenly into a 23cm springform tin

  6. Bake for 20 minutes, then leave to cool completely

  7. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps

  8. Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chocolate chips

  9. Smooth the mixture into the tin on top of the cookie base, then put it in the fridge overnight, or for at least 4 hours, to set

  10. Remove from the tin and put on your serving plate. You may need to use a palette knife to loosen the cookie base from the tin. Smooth the sides with a butter knife to create a neater finish

  11. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  12. Place the mini cookies on top of the cream, then add the chocolate chips in the middle

  13. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Choc Chip Cookie Cheesecake

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Carrot Cake Cookies

Carrot Cake Cookies

There is something about January that always make me think of carrot cake. Maybe it’s because then I feel like I’m getting some vegetables along with my cake! This year I’ve turned carrot cake into Carrot Cake Cookies. They are packed with carrot, pecans and spices, and are so much quicker and easier to make than a full cake. All that carrot cake flavour in a yummy cookie! I don’t like walnuts so I always use pecans but of course you can swap them out (or remove them entirely) depending on what you prefer. I’ve also decorated the Carrot Cake Cookies with a drizzle of white chocolate and some fondant carrots!

Jump straight to the recipe!

I started by creaming the butter and light brown sugar together, then I added the orange zest.

Next I added the egg, carrots and vanilla extract, and stirred them together.

Then I mixed in the plain flour, all of the spices and baking powder, and folded in the pecans.

I spooned the mixture onto lined baking trays in little blobs.

The cookies baked for 14 minutes until they were golden brown.

Carrot Cake Cookies

You don’t have to decorate the Carrot Cake Cookies, but I couldn’t resist drizzling them with some melted white chocolate and adding a fondant carrot shape in the centre!

Carrot Cake Cookies

The Carrot Cake Cookies are lovely and soft in the centre, and full of flavour. I really enjoyed eating these cookies!

   

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Jo’s Kitchen Larder and Fiesta Fridays hosted by A Pug In The Kitchen and Kat’s 9 Lives.

5 from 11 votes
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Carrot Cake Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Light brown sugar
  • 1 Orange zest only
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 50 g Carrot grated
  • 200 g Wholemeal plain flour
  • 1 tsp Baking powder
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 50 g Pecans chopped finely

For decoration (optional)

  • 75 g White chocolate
  • 16 Fondant carrots

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Cream the butter and light brown sugar together in a large bowl using a spoon, then mix in the orange zest

  3. Add the egg and vanilla extract, and mix them in

  4. Then mix in the grated carrot

  5. Mix in the plain flour, baking powder and all three spices

  6. Then mix in the pecans

  7. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate over them, then add the fondant carrots. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon

  10. Leave the chocolate to set before tucking in

  11. Store in an airtight container and eat within 3 days. They also be frozen

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

I am not a huge fan of walnuts so I always use pecans for anything carrot cake related, but if you prefer walnuts then you can use them instead.

You can find more of my Cookie recipes by clicking here!

Carrot Cake Cookies

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Mint Chocolate Candy Cane Cookies

Mint Chocolate Candy Cane Cookies

Chocolate and mint are a well loved combination, and these Mint Chocolate Candy Cane Cookies take the flavours to a festive place by adding crushed candy canes. I’ve made the cookies extra chocolatey with chocolate chips in the cookie dough, and then I’ve dipped half of the cookie in dark chocolate. I went for dark chocolate because I love the way it contrasts against the white, red and green of the candy canes, but you can use milk chocolate instead if you prefer. They’re also a really easy cookie recipe to make and don’t take much effort, even the decoration is simple too. These Mint Chocolate Candy Cane Cookies would make great gifts for family and friends at Christmas time!

Jump straight to the recipe!

I started by mixing the butter and caster sugar together, then I added egg and peppermint extract.

Next I mixed in cocoa powder, plain flour and baking powder. I also added some chocolate chips!

I used a spoon to scoop little blobs of the mixture onto lined baking trays.

They baked for 12-14 minutes, I left them to cool completely.

To decorate I melted the dark chocolate and dipped half of the cookies into it, then I sprinkled crushed candy cane onto the wet chocolate so it stuck.

Mint Chocolate Candy Cane Cookies

The Mint Chocolate Candy Cane Cookies were extremely popular with my colleagues – they all disappeared in 30 minutes! I loved the mint chocolate flavour and the crunchy texture of the candy canes with the soft baked cookie dough – divine!

  

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Casa Costello and Mummy Mishaps, and Fiesta Fridays hosted by Turks Who Eat and Food For The Soul.

5 from 5 votes
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Candy Cane Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Caster sugar
  • 1 Egg large
  • 1 tsp Peppermint extract
  • 160 g Plain flour
  • 40 g Cocoa powder
  • 1 tsp Baking powder
  • 60 g Chocolate chips

For decoration

  • 175 g Dark chocolate melted
  • 3 Candy canes crushed

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Mix the butter and caster sugar together with a spoon in a large bowl until smooth and fluffy

  3. Add the egg and peppermint extract, and mix them in

  4. Mix in the plain flour, cocoa powder and baking powder

  5. Fold in the chocolate chips

  6. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  7. Bake the cookies for 12-14 minutes, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  8. Once the cookies are fully cool, lay out a piece of baking paper on the worktop. Dip half of each cookie into the melted dark chocolate and place on the baking paper

  9. Sprinkle some crushed candy cane on the chocolate while it is still wet so it sticks, then leave the chocolate to set

  10. Store in an airtight container and eat within 3 days. They also be frozen

You can find more of my Cookie recipes by clicking here! Or click here for more Christmas recipes!

Mint Chocolate Candy Cane Cookies

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Lemon & Blueberry Cookies

Lemon & Blueberry Cookies

As much as I love cookies, sometime they can be a bit samey as they’re all usually chocolate based (not that there’s anything wrong with that!). I really wanted to create a recipe for some fresh and summery cookies with a lighter fruity flavour, and so these Lemon & Blueberry Cookies were born! They are flavoured with tangy lemon zest, there’s some oats in the mix for texture, and sweet fresh blueberries are dotted across each cookie. I’ve also drizzled them with a lemon juice icing for extra zing!

Jump straight to the recipe!

I started by creaming the butter and golden caster sugar together, then I added the egg, lemon zest and vanilla extract, and stirred them together.

Next I mixed in the plain flour, oats and baking powder.

I spooned the mixture onto lined baking trays, then I added the blueberries. I pushed them into the batter and covered them. Either 3 or 4 blueberries will work fine as I tried both. You don’t want too many because the cookie will fall apart.

They baked for 14 minutes until they were golden brown.

I made an icing by mixing together some of the lemon juice and icing sugar, I drizzled it over the fully cooled cookies.

Lemon & Blueberry Cookies

The Lemon & Blueberry Cookies were such a hit with their fresh lemony flavour. And they looked so pretty too with the bursting blueberries and icing drizzle!

Lemon & Blueberry Cookies

I only tried this recipe with fresh blueberries, but I am confident that dried blueberries would work equally well, and you could add more of them to each cookie too. My favourite are the fresh ones though!

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Put On Your Cake Pants and Along the Grapevine.


5 from 7 votes
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Lemon & Blueberry Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 2 Lemons zest only
  • 50 g Oats
  • 150 g Plain flour
  • 1 tsp Baking powder
  • Blueberries

For icing (optional)

  • 2-3 tbsp Lemon juice
  • 150 g Icing sugar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or silicone spoon

  3. Add the egg, lemon zest and vanilla extract, and whisk them in

  4. Mix in the oats, plain flour and baking powder with a spoon

  5. Spoon blobs of the mixture onto your lined baking trays, then add 3 or 4 blueberries per cookie. Push them into the batter and cover them with batter. Leave space between the cookies as they will spread

  6. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  7. Make the icing by mixing the lemon juice and icing sugar together into a thick paste. Add the lemon juice a little at a time as you may not need it all. Once the cookies are fully cool drizzle it all over them

  8. The cookies are best served on the same day. They are still good for 2 days after, but they do go softer and more fragile because of the moisture from the blueberries

You can find more of my Cookie recipes by clicking here!

Lemon & Blueberry Cookies

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Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy Eton Mess Cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these Eton Mess Cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

Jump straight to the recipe!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

Then I mixed in the plain flour and baking powder, and folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. The reason I decided to do it this way as I didn’t want the meringues to break. I used Meringue Drops from Iced Jems, and I’ve also seen them in Waitrose.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

Eton Mess Cookies

These Eton Mess Cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Eton Mess Cookies

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using a spoon

  4. Add the egg and vanilla extract, and mix them in

  5. Mix in the plain flour and baking powder

  6. Fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread. Then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon

  10. Once the chocolate has set, dig in!

  11. Store in an airtight container and eat within 3 days. They also be frozen

You can find more of my Cookie recipes by clicking here!

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Ice Cream Cookie Sandwiches

Ice Cream Cookie Sandwiches

As I am a huge fan of ice cream, finding new ways to enjoy eating it is high on my list of favourite activities. As is discovering new exciting flavours of ice cream. A few days ago I had a jaffa cake flavour one that was very delicious, and now I’ve been lucky enough to try Häagen-Dazs’ new flavour – Mango & Raspberry. I am already a huge fan of their Salted Caramel flavour (which I highly recommend!) and so I was really looking forward to seeing what the new flavour would be like. I also decided that rather than just eat it alone, I’d sandwich it between two rich chocolate cookies to make Ice Cream Cookie Sandwiches.

Jump straight to the recipe!

 

 

 

 

 

 

 

The ice cream is a creamy mango flavour, swirled through with raspberry. To make the cookies I followed a Double Chocolate Cookies recipe I’ve made before, but added dark chocolate chips instead of white chocolate, and I doubled the recipe to allow for sandwiching!

I creamed together light brown sugar and butter. Then I added eggs and vanilla extract and whisked in.

I melted dark chocolate in a glass bowl over gently simmering water.

Then I added self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mixed well.

I then added a packet of dark chocolate chips and folded them in. I chilled the mixture for 30 minutes in the fridge.

Using my hands I made small balls out of the mixture and flattened them before placing them on a lined baking tray.

I baked them for 12 minutes. I let them cool for 10 minutes on the tray before moving them to a cooling rack.

Once the cookies are fully cool, I loaded one up with Häagen-Dazs Mango & Raspberry ice cream and sandwiched another on top. I also added some fresh raspberries. Wow these were certainly decadent!

You have no choice but to dig right in! The fruity mango & raspberry ice cream is the perfect filling between the dark chocolate cookies. These Ice Cream Cookie Sandwiches are a indulgent dessert to end a meal, or a sweet summertime snack. Not that you need hot weather to eat ice cream, I certainly don’t!

        

I am linking up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

NB. Häagen-Dazs sent me a voucher to purchase the ice cream. All opinions are my own.

Ice Cream Cookie Sandwiches

Ingredients

  • 350 g Light brown sugar
  • 150 g Butter
  • 2 Eggs large
  • 2 tsp Vanilla extract
  • 300 g Dark chocolate
  • 200 g Self raising flour
  • 50 g Cocoa powder
  • 1 packet of Dark chocolate chips
  • 1 tub of Mango & Raspberry Häagen-Dazs
  • Fresh raspberries

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas 4

  2. Cream together the light brown sugar and butter
  3. Add the eggs and vanilla extract, and whisk in
  4. Melt the dark chocolate in a glass bowl over gently simmering water, make sure the water does not touch the bowl
  5. Add the self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mix well
  6. Then add the dark chocolate chips and fold them in. Chill the mixture for 30 minutes
  7. Using your hands make small balls out of the mixture and flattened them before placing them on a lined baking tray
  8. Bake them in batches for 12 minutes. Let them cool for 10 minutes on the tray before moving them to a cooling rack

  9. Once the cookies are fully cool, load one up with the ice cream and sandwich another on top, serve with fresh raspberries

You can find more of my Biscuit & Cookie recipes by clicking here!

Golden Oat Raisin & Almond Cookies

Golden Oat Raisin & Almond Cookies
Healthy baking is all the rage right now, The Great British Bake Off even did a ‘free from’ themed episode this year which included dairy, gluten and refined sugar free challenges. We’re all more aware of what we’re eating and we’re being told we need to cut down on certain foods. I’ve always maintained that moderation is important, so it nice to add a healthy element to baked goods where I can. These Golden Oat Raisin & Almond Cookies are packed with wholegrain goodness plus oats, almonds and raisins. A tasty treat with hidden health benefits!

Jump straight to the recipe!

I was sent two bags of Marriage’s The Master Millers Golden Wholegrain Flour to bake with and I decided to make these cookies with the plain flour. Using wholegrain flour in your baking is an easy way to get more fibre in your diet. Marriage’s Golden Wholegrain Flour contains twice the amount of fibre than regular white flour. Current guidelines recommend that we should be eating 18g of fibre per day, and research has shown that only 5% of people in the UK manage to meet this target, so we need all the help we can get!

I toasted almonds in the oven on a lined baking tray for 5 mins.

Then I chopped them up into pieces.

I creamed together butter with soft brown sugar. Then I whisked in vanilla, egg and golden syrup.

I mixed in oats, baking powder and Marriage’s The Master Millers Golden Wholegrain Plain Flour.

Then I added the chopped almonds along with raisins.

I used my hands to shape pieces of the mixture into balls which I then flattened down. I put them onto a lined baking tray leaving room for them to spread.

The cookies baked for about 15 minutes until they were lovely and golden.

I sent the Golden Oat Raisin & Almond Cookies with my boyfriend to take into work with him as I not only have my own colleagues requesting bakes, I also have his colleagues asking for them too! It’s great to have a wide audience of willing volunteers to eat my bakes. The Golden Oat Raisin & Almond Cookies went down really well and I grabbed one when they were still warm, which really is one of the best parts of baking. They were so yummy, I would call these a hearty and comforting bake that makes you feel very homely – if that makes sense!


Golden Oat Raisin & Almond Cookies

Ingredients

  • 100 g Almonds
  • 100 g Butter
  • 200 g Soft brown sugar
  • 1 Egg large
  • 1 tsp Vanilla Extract
  • 1 tbsp Golden Syrup
  • 125 g Oats
  • 125 g Golden Wholegrain Plain Flour
  • 1 tsp Baking Powder
  • 100 g Raisins

Instructions

  1. Toast the almonds in the oven on a lined baking tray for 5 mins at 190C/375F/Gas Mark 5. Then chop them up into pieces
  2. Cream together the butter and sugar. Then whisk in the vanilla, egg and golden syrup
  3. Mix in the oats, baking powder and flour
  4. Then add the chopped almonds along with the raisins
  5. Use your hands to shape pieces of the mixture into balls. Flatten them down and put them onto a lined baking tray, leaving room for them to spread. Bake the cookies on 180C/350F/Gas Mark 4 for about 15 minutes until they are lovely and golden.

You can find more of my Biscuit & Cookie recipes by clicking here!

Nutella Stuffed Cookies

Welcome to the simplest, most delicious and overall best cookie recipe ever! If you love Nutella (who doesn’t?!) then you are in for a treat. Delicious soft nutty chocolate cookies with pure Nutella running through the middle. So damn good!

The reason this recipe is so simple is because it only has three ingredients, as pictured above. You don’t need to add sugar or fat because Nutella has those elements within in. I was slightly skeptical as I have never made such a simple recipe before, but there was a jar of Nutella involved so I knew something tasty would happen!

First I mixed together 1 egg and 280g of Nutella, you can use any other hazelnut chocolate spread. I made it with both and didn’t notice any major difference. I’ve also noticed a few flavour versions in the supermarket, like chocolate orange spread for example, so it might be interesting to try using one of those.

Then I added 150g plain flour and mixed until all of the white of the flour was gone and a smooth dough formed.

I scooped out a piece of dough, rolled it between my palms, then flattened it. I put it on a lined baking tray, and added a dollop of Nutella in the middle.

I made another disc of cookie dough and placed it on top, pressing down the edges with my fingertips. The mixture makes about 9 cookies, depending on the size.

I baked the cookies on 180C/350F/Gas Mark 4 for 8-10 minutes. I stuck around the 8 minute mark, definitely don’t bake them longer than 10, I did my first batch for too long and they went far too crispy and hard. I prefer my cookies more doughy in the middle, and the hidden Nutella really adds to this.

Let them cool and then bite right in! I made 3 batches of these cookies in a week because they are so damn good! They also freeze really well so you can stock up. Thank to MBakes for passing on this recipe to me!

Double Chocolate Cookies

My recent foray in sharing my baking with the world has brought me lots of attention from my friends and family. I have always baked, for many years now, but with my blog more people are seeing my kitchen creations on a regular basis. Usually my housemates and work colleagues are my main baking beneficiaries, but now everyone wants a slice! So last week I asked my friend if he wanted to grab some dinner, and he said yes, and can I bake him some cookies? Seen as I am such a nice friend I said yes immediately. Any excuse to bake!

Jump straight to the recipe!

I’ve made these cookies so many times as this recipe is so easy and the cookies are SO tasty. First you melt dark chocolate in a glass bowl over a pan of shallow water.

In a bowl mix together light brown sugar and butter.

Add egg and vanilla extract and mix well.

Add self raising flour and cocoa powder to the mixture and fold in.

Then add the melted dark chocolate and mix well. This can be a bit tricky as the glass bowl is hot, so be careful, I dropped the entire bowl into the cookie mixture first time I made these, but it all turned out ok!

Finally add your chocolate chips. I used white chocolate chips. You can also add nuts, I didn’t use any this time as I knew my friend’s son might eat them, but last time I made these I added chopped almonds. You could also try macadamia nuts, or walnuts. Cover the bowl and chill the mixture for 30 minutes in the fridge.

Roll out into balls and flatten down with your hands. About 6 fit on a baking tray, lined with baking paper. The cookies will expand and grow as they bake, so leave space in between them. About an inch is enough. Bake for 12 minutes on 180C/350F/Gas 4. I find 12 minutes produces perfect cookies for me, it will depend on your oven, and how crisp or soft you like them, but I recommend this timing.

Leave them on the tray for a few minutes, then move to a cooling rack.

They are really good warm so dig in! The great thing about this recipe is it’s so flexible. You can use other kinds of chocolate in the dough, add your choice of nuts or even dried fruit. You could also try M&Ms or Smarties! Decide what you like and make it work for you!

I made these again a few days later for a family get together and my nana liked them so much she kept encouraging everyone to eat the Fudge and Raisin Oat Cookies I had also made so she could have more Double Choc ones for herself! My stepmum also asked for the recipe and subsequently passed it onto my stepsister who’s son loves the cookies. They are also one of my boyfriend’s favourite bakes of mine, and my colleagues love them too. These cookies have to be tried! And maybe if you are a friend of mine, ask nicely and I might make you some too 😉

Double Chocolate Cookies

Ingredients

  • 150 g Dark chocolate
  • 175 g Light brown sugar
  • 75 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • White chocolate chips

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas 4, and line a couple of baking tray with baking paper

  2. Melt the dark chocolate in a glass bowl over a pan of shallow water on a very low heat. Make sure the water does not touch the bowl. Or you can melt it in the microwave, start with a 30 second blast then continue with 10 second blasts, stirring in between, until it's fully melted

  3. In a mixing bowl cream together the light brown sugar and butter

  4. Add the egg and vanilla extract and mix well

  5. Add the self raising flour and cocoa powder to the mixture and mix in

  6. Then pour in the melted dark chocolate and mix well

  7. Add the chocolate chips. then cover the bowl and chill the mixture for 30 minutes in the fridge

  8. Scoop the mixture out with a spoon or your hands and roll each piece into a ball and flatten it down a little with your hands. Place onto baking trays lined with baking paper. Leave a couple of inches of space in between them as they will expand when baking

  9. Bake for 8-12 minutes. The timing will depend on your oven, so aim for 10 minutes, then adjust as needed. They will come out of the oven very soft and will seem unbaked, but then will harden up as they cool

  10. Leave them on the tray for at least 5 minutes to harden, then move to a cooling rack

You can find more of my Biscuit recipes by clicking here!