Name: Double Chocolate Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 150 g Dark chocolate (melted); 175 g Light brown soft sugar; 75 g Butter (softened); 1 Egg (large); 1 tsp Vanilla extract; 100 g Self raising flour (see notes); 25 g Cocoa powder; 150 g White chocolate chips

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When it comes to cookies, these Double Chocolate Cookies are my absolute favourites! I've made them so many times I've lost count, as this recipe is so easy and the cookies are SO tasty. They are also a big family favourite in my house, and my friends and colleagues love them too. The cookie dough is made with melted dark chocolate for extra chocolatey richness, and they are sprinkled with white chocolate chips. This is one cookie recipe you are bound to make again and again!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
You can swap out the white chocolate chips for dark chocolate chips or milk chocolate chips if you prefer.
If you can't get hold of light brown soft sugar, you can use caster sugar instead.
For the best flavour, use a vanilla extract and not an essence.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Double Chocolate Cookies

To make the cookie dough, mix together light brown sugar and softened butter. Then add the egg and vanilla extract and mix well.

Add self raising flour and cocoa powder and mix it in. Then add melted dark chocolate. Finally stir in the white chocolate chips. Then chill the mixture for 15 minutes in the fridge.

Roll the cookie dough out into balls and flatten them down with your hands, then place them onto a lined baking tray with space in between them. Bake them for 8-12 minutes, I find 10 minutes is the perfect time in my oven.

Can this recipe be made with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cookie recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp Xanthan Gum for better texture.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread instead of butter for the cookies. You will also need to use dairy free dark and white chocolates.

Can you add anything else to the cookies?

The great thing about this recipe is it's so flexible. You can add milk or dark chocolate chips instead, or even nuts or dried fruit. You could also try M&Ms or Smarties!

How should the cookies be stored and can they be frozen?

You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

Do you need any electric mixer to make this recipe?

No, while an electric mixer is helpful in making these cookies, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.

More tips for making the Double Chocolate Cookies:

Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.
For perfectly round cookies, as soon as they come out of the oven get a round cookie cutter that is larger than the cookies and put it around each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting".

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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