Double Chocolate Cookies

Ingredients

• 113 g (½ cup; 1 stick)unsalted butter, at room temperature
• 100 g (½ cup)granulated sugar
• 100 g (½ cup, packed)light brown sugar
• 76 g (1 large egg and 1 large egg yolk)egg and egg yolk, at room temperature
• 12 g (1 tbsp)vanilla extract or vanilla bean paste
• 125 g (1 cup)plain flour
• 50 g (½ cup)dark or Dutch-process cocoa powder
• 8 g (1 tbsp)cornflour
• 6 g (1 tsp)bicarbonate of soda
• 3 g (½ tsp)fine salt
• 220 g (1¼ cups)milk or dark chocolate chips

Instructions

1. 1

   Prepare the trays

   Heat the oven to 175°C (350°F). Line two large baking trays with silicone mats or baking parchment and set them aside.

2. 2

   Cream the butter

   In a large bowl or stand-mixer bowl, beat the butter, granulated sugar and packed light brown sugar on medium-high speed for a couple of minutes, using a hand mixer or paddle attachment. Stop when the mixture looks fluffy and lighter in colour.

3. 3

   Add egg and vanilla

   Add the egg, egg yolk and vanilla, then mix at medium speed until combined.

4. 4

   Whisk dry ingredients

   In a separate bowl, whisk together the flour, cocoa powder, cornflour, bicarbonate of soda and fine salt.

5. 5

   Combine the mixtures

   Add the flour mixture to the butter mixture in two additions, mixing on low just until incorporated. Scrape down the sides of the bowl with a rubber spatula between additions.

6. 6

   Fold in chocolate

   Use a rubber spatula to fold in the chocolate chips.

7. 7

   Shape the cookies

   Scoop the dough into balls of about 1½ tbsp each; the batch should make about 24. Arrange them on the prepared trays, leaving about 5 cm (2 inches) between cookies.

8. 8

   Bake and cool

   Bake one tray at a time on the oven’s middle rack for 11–12 minutes; baking time can vary with cookie size. Leave the cookies on the tray for about 15 minutes, then transfer them to a wire rack to finish cooling. Sprinkle flaky sea salt over the cookies while they are warm.

9. 9

   Store leftovers

   Keep leftover cookies in an airtight container at room temperature for up to a week.

What are double chocolate cookies?

These are American-style drop cookies made with cocoa in the dough as well as chocolate chips. The cocoa gives them a deep chocolate flavour, while the chips add pockets of melted chocolate.

This version uses a mix of granulated and brown sugar, plus an extra egg yolk, for a soft, chewy centre. A short bake helps keep the texture tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 2g protein, 17g carbs, 6g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate chips contribute much of the fat. The egg, yolk and chocolate provide some protein. Pair a cookie with fruit or yoghurt if you want a more balanced snack.

Choosing the chocolate

Cocoa: Dark or Dutch-process cocoa gives the dough its chocolate base. Dutch-process cocoa tends to taste smoother and less sharp.

Chips: Milk chocolate makes the cookies sweeter, while dark chocolate gives a more intense contrast to the dough. Either works in the stated quantity.

Creaming the butter and sugar

Room-temperature butter should yield slightly when pressed but still feel cool, so it can beat evenly with the sugars. Creaming for a couple of minutes incorporates air and lightens the mixture.

Add the egg, yolk and vanilla only after the butter and sugars look fluffy. Mixing until just combined helps avoid overworking the dough.

Mixing without toughening

Dry ingredients: Whisk them separately first so the cocoa and raising agent are distributed throughout the flour.

Dough: Add the dry mixture in two batches on low speed, stopping as soon as no floury patches remain. Fold in the chips by hand to avoid overmixing.

Spacing and doneness

Leave about 5 cm between dough balls because the cookies spread as they bake. Baking one tray at a time on the middle rack follows the recipe’s timing and gives the cookies room to bake evenly.

Start checking at 11 minutes, as smaller dough balls may bake sooner. The cookies continue to set while they rest on the hot tray for about 15 minutes.

Serving the cookies

A sprinkle of flaky sea salt over the warm cookies adds a savoury contrast to the chocolate. Let them cool on a wire rack before stacking so they do not steam against one another.

Serve them on their own, or pair one with a glass of milk, tea or coffee. They also make an easy dessert alongside fresh berries.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing for a smoother dough.
• Measure the flour and cocoa carefully so the dough does not become dry.
• Scrape down the bowl between additions so the ingredients mix evenly.
• Stop mixing the flour in as soon as it is incorporated.
• Keep the dough balls about 5 cm apart on the trays.
• Add the flaky sea salt while the cookies are still warm so it adheres.

Variations

• Dark chocolate: Use dark chocolate chips for a less sweet, more intense result.
• Milk chocolate: Choose milk chocolate chips for a sweeter contrast with the cocoa dough.
• Vanilla paste: Use vanilla bean paste instead of extract for visible vanilla flecks.
• Salt finish: Leave off the flaky sea salt for a simpler chocolate flavour.
• Smaller cookies: Scoop smaller dough balls and begin checking them earlier, as they may bake faster.

Common mistakes to avoid

• Butter too soft: Use butter that is at room temperature but not greasy or melted.
• Over-creaming: Stop once the butter and sugars look fluffy and lighter in colour.
• Overmixing the flour: Mix on low only until the dry ingredients disappear.
• Crowded trays: Leave about 5 cm between dough balls so the cookies have room to spread.
• Overbaking: Check at 11 minutes and allow the cookies to finish setting on the tray.
• Moving them too soon: Let the cookies rest on the baking tray for about 15 minutes before transferring them.

How to store

Keep the cooled cookies in an airtight container at room temperature for up to a week. The recipe does not specify a reheating method.

Frequently asked questions