Double Chocolate Chip Cookies

Ingredients

• 115 g (½ cup)butter, at room temperature
• 100 g (½ cup)light brown sugar
• 100 g (½ cup)granulated sugar
• 1 largeegg
• 2 teaspoonsvanilla extract
• 155 g (1¼ cups), spooned and levelled, not scoopedplain flour
• 40 g (½ cup)Dutch-processed cocoa powder
• 1 teaspoonbaking powder
• 1 teaspoonespresso powder
• ¼ teaspoonsalt
• 85 g (½ cup)bittersweet chocolate chips
• 85 g (½ cup)milk chocolate chips

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Beat butter and sugars

   Put both sugars and the room-temperature butter in a mixing bowl. Beat for about 1–2 minutes, using a hand mixer or a stand mixer with a paddle attachment, until combined.

3. 3

   Add egg and vanilla

   Add the egg and vanilla extract, then beat for 1–2 minutes or until evenly combined.

4. 4

   Mix dry ingredients

   In a medium bowl, stir together the flour, baking powder, cocoa powder, espresso powder and salt. Add this mixture to the mixing bowl and mix on low until it is only partly combined; some flour should remain visible.

5. 5

   Fold in chocolate

   Add both types of chocolate chips, or roughly chopped chocolate, to the dough. Mix on low until the chocolate is distributed and no streaks of flour remain.

6. 6

   Portion the dough

   Use a 3-tablespoon scoop to place portions of dough on a baking sheet lined with baking parchment, leaving at least 5 cm (2 inches) between them.

7. 7

   Bake the cookies

   Bake for 12 minutes. The cookies will still be soft; leave them on the baking sheet to finish baking as they cool, then move them to a cooling rack.

8. 8

   Serve

   Enjoy the cookies once they have cooled to your liking.

What are double chocolate chip cookies?

They are American-style drop cookies made with cocoa in the dough as well as chocolate chips. This version uses two kinds of chips, giving the cocoa-rich base pockets of both milk and bittersweet chocolate.

The method keeps the dough simple: cream the butter and sugars, mix in the dry ingredients, then bake scoops until set around the edges and soft in the middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugars provide most of the carbohydrates, while the butter and chocolate chips contribute much of the fat; the egg and chocolate provide some protein. Balance a cookie with fruit or serve it after a meal that includes a protein-rich food.

Why use two kinds of chocolate?

Bittersweet chips: these bring a deeper chocolate note to the cocoa dough.

Milk chocolate chips: these add sweeter, creamier bites. Distributing both evenly means each cookie gets a mix of flavours.

Getting the dough right

Measure the flour by spooning it into the measuring cup and levelling it, rather than scooping directly; this follows the recipe and helps avoid packing in extra flour.

Room-temperature butter: it should be soft enough to beat smoothly with the sugars, but not melted. Beat until the mixture is combined, then add the egg and vanilla.

Mixing cocoa dough

Dry ingredients: stir the flour, baking powder, cocoa, espresso powder and salt together before adding them to the wet mixture. This helps spread the raising agent and seasonings through the dough.

Stop mixing briefly when the flour is only partly incorporated, then add the chips. Finish on low speed, stopping when there are no visible flour streaks.

When are they done?

The recipe’s bake time is 12 minutes at 180°C. At that point the cookies are meant to remain soft, so do not wait for them to feel firm in the oven.

Leave them on the hot baking sheet to finish baking as they cool, then transfer them to a rack. Allowing space between the scoops helps the cookies bake without crowding one another.

Serving and timing

The stated total time is 27 minutes, including preparation and baking. Line the baking sheet and gather the ingredients before mixing so the dough can be portioned promptly.

Serve the cookies on their own or with a glass of milk, tea or coffee. For a dessert plate, pair one with fruit or a small scoop of ice cream.

Recipe notes & tips

• Let the butter soften at room temperature so it beats evenly with the sugars.
• Spoon and level the flour rather than scooping it straight from the bag.
• Use a medium bowl to combine the dry ingredients before adding them to the wet mixture.
• Mix on low speed when adding the flour and stop as soon as no flour streaks remain.
• Leave at least 5 cm between dough portions on the baking sheet.
• Keep the cookies on the baking sheet after baking so they can finish setting.

Variations

• Chopped chocolate: swap the chips for roughly chopped chocolate, as the method allows.
• More bittersweet: use a greater share of bittersweet chips for a less sweet chocolate flavour.
• More milk chocolate: increase the proportion of milk chocolate chips for sweeter pockets.
• Espresso note: retain the espresso powder to complement the cocoa flavour.
• Smaller cookies: portion the dough into smaller scoops and check them earlier, as baking time may change.

Common mistakes to avoid

• Packed flour: spoon it into the measuring cup and level it rather than scooping.
• Overmixed dough: stop once the flour is incorporated and no streaks remain.
• Melted butter: use butter softened at room temperature, not liquid butter.
• Crowded baking sheet: leave at least 5 cm between the scoops.
• Overbaking: take the cookies out after 12 minutes while they are still soft.
• Moving them too soon: let them finish baking on the sheet before transferring to a rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within 3–4 days for the best texture. Warm briefly in the oven if you would like to soften them before serving.

Frequently asked questions