Double Chocolate Chip Cookies

At a glance

Prep

10m

Cook

20m

Serves

20

Start Recipe Jump to Method

Ingredients

Metric US

• • 120g unsalted butter
  • 120g caster sugar
  • 120g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 220g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp Cocoa powder
  • 200g milk chocolate, chopped or chips
  • salt, pinch

Instructions

Make the Dough

1. 1

   Beat the butter and sugars together until light and fluffy. This can be done by hand with a wooden spoon or using a stand mixer with the K-beater attachment. Add the egg and vanilla, and mix until fully combined.

2. 2

   In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and a generous pinch of salt. Fold the dry ingredients into the butter mixture along with the chocolate, mixing until it forms a stiff dough. Cover the bowl and chill for at least 30 minutes, ideally 1 hour.

Prepare the Oven & Trays

1. 1

   Preheat your oven to 200°C / 180°C / gas mark 6 and line two baking trays with parchment paper.

2. 2

   Divide the chilled dough into roughly golf-ball-sized portions and roll each portion into a ball. Place the dough balls on the lined baking tray, leaving plenty of space between them for the cookies to spread during baking. Keep the dough balls rounded rather than flattening them.

Bake

1. Bake one tray at a time for 10 minutes, or until small cracks start to appear on top.

Cool & Serve

1. Let the cookies cool on the tray until just firm, then transfer to a wire rack. Repeat with the remaining dough. Enjoy warm or cooled.

Tips

• Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them spreading too much.
• For thicker, fudgier cookies, chill the dough for around an hour or longer.
• Don't overbake the cookies. They should still look slightly soft in the centre when they come out of the oven and will firm up as they cool.
• Leave plenty of space between the dough portions on the baking tray as the cookies will spread during baking.
• Bake one tray at a time for the most consistent results.
• Chopped chocolate gives a mixture of larger melted pieces and smaller chocolate flecks throughout the cookies.
• Allow the cookies to cool on the tray until they are firm enough to handle before transferring them to a wire rack.

Substitutions

• Milk chocolate: Dark or white chocolate can be used instead, or use a mixture of chocolates.
• Caster sugar: Granulated sugar can be used, although the texture may be slightly different.
• Light brown sugar: Dark brown sugar can be used for a deeper caramel flavour and slightly chewier cookies.
• Vanilla extract: Vanilla bean paste can be used in the same quantity.
• Unsalted butter: Salted butter can be used; reduce or omit the additional pinch of salt.

Storage & Reheat

• Room temperature: Store completely cooled cookies in an airtight container for up to 5 days.
• Freezing baked cookies: Once completely cool, freeze in an airtight container or freezer bag for up to 3 months.
• Freezing cookie dough: Portion the dough into individual balls and freeze on a tray before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Keeping them soft: Store the cookies in an airtight container once completely cool. Avoid leaving them uncovered, as they will quickly lose their softness.

Serving Suggestions

• Enjoy warm while the chocolate is still soft and melted.
• Serve with a glass of cold milk.
• Serve with a scoop of vanilla ice cream for an indulgent dessert.
• Warm a cookie for a few seconds in the microwave before serving if you want to soften the chocolate again.
• Break into pieces and serve over ice cream or other desserts.

Equipment

• Large mixing bowl
• Wooden spoon or stand mixer with K-beater attachment
• Kitchen scales
• Baking trays
• Baking paper
• Wire cooling rack

Equipment Notes

• Mixer: The butter and sugars can be creamed by hand with a wooden spoon or more quickly using a stand mixer with the K-beater attachment.
• Kitchen scales: Weighing the ingredients accurately is important for getting the right balance of chewy centre and crisp edges. A cookie scoop can also help divide the dough into evenly sized portions.
• Baking trays: Use sturdy, flat baking trays with enough room to leave plenty of space between the dough balls. The cookies spread as they bake.
• Baking paper: Lining the trays makes it easier to remove the soft cookies and helps prevent sticking.
• Wire rack: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack, as they will be very soft when first removed from the oven.

FAQ

Why did my chocolate cookies spread too much? +

The dough may not have been chilled for long enough, or the butter may have been too warm. Chilling the dough helps the cookies hold their shape while baking.

Why are my cookies hard rather than fudgy? +

They have probably been baked for too long. The cookies should still look slightly soft in the centre when they come out of the oven. They will firm up as they cool.

Can I use dark chocolate instead of milk chocolate? +

Yes. Dark chocolate works particularly well with the cocoa in the dough and will give the cookies a less sweet, more intense chocolate flavour.

Can I make the cookie dough ahead of time? +

Yes. The dough can be covered and kept in the refrigerator for up to 2–3 days before baking. Allow it to soften slightly if it becomes too firm to portion.

Can I freeze chocolate cookie dough? +

Yes. Portion the dough into individual balls and freeze until solid, then transfer to a freezer bag or airtight container. The cookies can be baked directly from frozen with a little extra baking time.

How do I get thicker chocolate cookies? +

Chill the dough thoroughly before baking and avoid flattening the dough balls. A longer chill will help the cookies spread less in the oven.