Double Chocolate Chip Cookies



This is a classic recipe which I made a little more chocolatey! It was one that I wanted to try because I know they can be hard to get right. In the past I’ve found that if left for a minute too long in the oven they can go too hard. Also, too much bicarbonate of soda and they become too cakey. This is also a recipe that you can use to make any cookie you want. My key tip is make sure they are soft in the middle when you take them out because once they cool they become the right texture. This recipe makes about 30 depending on how big you want them.


150g Softened butter

80g Light brown muscovado sugar

80g Granulated sugar

2tsp Vanilla extract

1 Large egg

175g Plain flour

50g Cocoa powder

1/2tsp Bicarbonate of Soda

1/4tsp Salt

200g Plain chocolate cut into chunks


Preheat the oven to 180Degrees Celsius and line two or three baking trays with grease proof paper.

Cream the butter and the sugars together until light and mixed in. Beat in the vanilla extract and the egg. Don’t worry at this point, it will look wrong but now you sieve the flour and the cocoa powder in. Add the salt and the bicarbonate of soda at this point too. Mix well and then add the chocolate chunks. Make sure the chocolate is evenly mixed into the cookie dough.

Using two teaspoons, put little mounds onto the baking tray. I usually put nine to a tray as they spread quite far. make sure the mounds are around a teaspoonful, they will be a good size even though they look small at the moment. Put the first tray in the oven for about 9mins then prepare the next tray.

Get a bit of a production line going so that when one batch comes out of the oven the next is ready to go in. You’ll only have to do it a couple of times and this way each cookie has enough space to spread and not meet another.

Let the cookies cool on the tray for a few minutes then put them on a wire rack to cool.

Have a few with a nice cold glass of milk! 🙂


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