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Double Chocolate Cookies

Double Chocolate Cookies

Rich dark chocolate cookies with white chocolate chips, very fudgey and very indulgent!
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 15
Calories 227kcal
Author thebakingexplorer


  • 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


  • Pre-heat your oven to 160C Fan/180C/350F/Gas 4, and line a couple of baking trays (or however many you own) with baking paper
  • 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
  • In a bowl mix together the light brown sugar and butter
  • Add the egg and vanilla extract and mix well
  • Add the self raising flour and cocoa powder and mix in
  • Then pour in the melted dark chocolate and mix well
  • Add the chocolate chips. then cover the bowl and chill the mixture for 15 minutes in the fridge
  • 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 the lined baking trays. Leave space in between them as they will expand when baking
  • 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
  • Leave them on the tray for at least 5 minutes to harden, then move to a cooling rack
  • Store in an airtight container and eat within 3 days, they can also be frozen


  • 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.
  • If you want to make this recipe with plain or all purpose flour, you will need to add 1 tsp baking powder.


Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 152mg | Fiber: 2g | Sugar: 20g | Vitamin A: 145IU | Calcium: 43mg | Iron: 2mg