Whip up a batch of these Double Chocolate Chip Cookies for the ultimate chocolate fix. They're soft and fudgy and super simple to make.
Chocolate chip cookies are a classic favourite, but have you ever tried Double Chocolate Chip Cookies? These cookies are made with dark chocolate, cocoa powder and white chocolate chips.
The great thing about these cookies is that they are perfect for any occasion. Whether you want a quick treat for afternoon tea or something to bring to a party, these cookies will hit the spot!
Why You'll Love This Recipe
- Anything with double the chocolate is okay with us.
- The recipe makes a big batch of 20 cookies.
- Easy to make with simple ingredients.
- Perfect for morning or afternoon tea.
Note: The recipe card below shows the full quantities.
Dark chocolate - also known as plain or semi-sweet chocolate. Use dark chocolate melts, especially for cooking or a broken chocolate bar.
Unsalted butter - softened at room temperature. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
Brown sugar - adds a lovely rich caramel flavour and creates a chewy cookie.
Caster sugar - is also known as superfine sugar.
Egg - use a medium to large egg at room temperature.
Plain flour - also known as all-purpose flour.
Cocoa powder - use good-quality cocoa powder. Either Dutch-processed for a deep, smooth flavour or unsweetened cocoa powder if that's what you have available.
Baking powder - also known as baking soda.
Bicarbonate of soda - is a leavening agent used in baked goods.
White chocolate chips - use the baking chips found in the cake aisle at the supermarket.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Melt the chocolate in the microwave for short bursts until runny, stirring halfway through.
2. Cream the butter and sugar together until fluffy.
3. Add the egg and mix to combine.
4. Add the melted chocolate and stir well with a spoon.
5. Sift the dry ingredients into a bowl.
6. Add the dry ingredients to the batter mix and fold until combined.
7. Add the white chocolate chips and mix until evenly combined.
8. Divide the mixture into walnut size balls and place them on the baking tray. Add a couple of extra white chocolate chips to the top of each ball. Refrigerate for 1 hour, then bake in the oven until set.
Ensure the cookies cool on the tray; otherwise, they will fall apart.
You can use dark chocolate or milk chocolate chips instead of white chocolate.
FAQs & Expert Tips
They will last for 3 days in an airtight container.
Yes, you can freeze them once they have been baked.
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Double Chocolate Chip Cookies
- Electric whisk
- 50 g dark chocolate, chopped into peices
- 150 g unsalted butter, softened at room temperature
- 150 g brown sugar
- 50 g caster sugar
- 1 egg, room temperature
- 200 g plain flour
- 25 g cocoa powder, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 150 g white chocolate chips
- Melt the dark chocolate in the microwave in short bursts until runny, stirring halfway through. Set aside to cool slightly.
- Cream the butter and both sugars together with an electric whisk until fluffy.
- Add the egg and whisk until combined.
- Add the melted dark chocolate and stir with a spoon to combine.
- Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a separate bowl and mix to combine. Fold it into the chocolate batter until no lumps are visible. Then stir in most of the chocolate chips, reserving a few for the top of each cookie.
- Divide the dough into walnut-sized balls, then place on a baking tray lined with baking paper. Press the extra chocolate chips into the top. Refrigerate for 1 hour before baking.
- Heat the oven to 160°C fan/180°C/350°F and bake the cookies for 12-15 mins. They are ready when the edges start to harden. Cool completely on the baking tray before eating.