Double-Chocolate Chip Cookies

Ingredients

• 110 g (½ cup)packed brown sugar
• 57 g (¼ cup)butter or margarine, softened
• 2.5 ml (½ teaspoon)vanilla
• 1egg white
• 63 g (½ cup)all-purpose flour
• 15 g (3 tablespoons)unsweetened baking cocoa
• 2.5 g (½ teaspoon)baking soda
• A dashsalt
• 85 g (½ cup)semisweet chocolate chips

Instructions

1. 1

   Mix the wet ingredients

   Heat the oven to 190°C (375°F). In a large bowl, beat the brown sugar and softened butter or margarine with an electric mixer on medium speed until light and fluffy, or mix them with a spoon. Beat in the vanilla and egg white.

2. 2

   Add dry ingredients

   Stir in the flour, cocoa, baking soda and salt, then stir in the chocolate chips. Drop the dough by teaspoonfuls onto an ungreased baking sheet, spacing them about 5 cm (2 inches) apart.

3. 3

   Bake and cool

   Bake for 8 to 9 minutes, until the cookies are set; do not overbake. Leave them on the baking sheet for 1 minute, then transfer them to a wire rack to cool.

What are double-chocolate chip cookies?

These are small drop cookies with cocoa in the dough and semisweet chocolate chips mixed through it. They belong to the familiar American-style chocolate-chip cookie tradition, with cocoa adding a second layer of chocolate flavour.

This version keeps the method simple: cream the sugar and softened fat, mix in the dry ingredients, then bake the spoonfuls briefly. The short bake helps the cookies set without drying them out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 0g protein, 9g carbs, 3g fat.

The flour and brown sugar provide most of the carbohydrates, while butter or margarine and chocolate chips contribute much of the fat. The egg white and flour add a little protein, though the supplied nutrition listing reports 0 g per serving. Pair a cookie with fruit or yoghurt if you want a more filling snack.

The ingredients that shape the dough

Brown sugar: its moisture and molasses notes give the cookies a softer texture and a rounded sweetness.

Cocoa and chips: unsweetened cocoa makes the dough chocolate-flavoured, while semisweet chips provide distinct pockets of chocolate.

Egg white: it binds the dough without adding the yolk, so take care to mix it in evenly.

Mixing without overworking

Cream the softened butter or margarine with the brown sugar until the mixture looks lighter and fluffy. If mixing by hand, use a sturdy spoon and work until the ingredients are well combined.

Once the flour and cocoa go in, stir only until no dry patches remain. Fold in the chips at the end so they stay distributed through the dough.

Spacing and shaping

Use teaspoonfuls of dough and leave about 5 cm between them, as the recipe directs. Keeping the portions similar helps them bake at the same rate.

Place the dough on an ungreased baking sheet. If the tray is small, bake in batches rather than crowding the cookies together.

When the cookies are done

Start checking at 8 minutes. The cookies should look set, but they do not need to become deeply firm in the oven; they continue to settle during the brief rest on the baking sheet.

Leave them on the tray for 1 minute before moving them to a wire rack. This short pause helps them release without keeping them on the hot sheet for too long.

Serving and keeping

Serve the cookies once cool, with tea, coffee or a glass of milk. Their small size also makes them easy to portion alongside fruit for a simple snack.

The recipe notes that these lower-fat cookies are best eaten within a day or two of baking. Store them in an airtight container and allow them to cool completely first.

Recipe notes & tips

• Soften the butter or margarine before mixing so it creams more easily with the brown sugar.
• Measure the flour without packing it into the measuring cup, then level it off.
• Use a teaspoon to keep the cookie portions similar in size.
• Check the first tray at 8 minutes, since the cookies can overbake quickly.
• Let the cookies rest on the baking sheet for exactly 1 minute before transferring them.

Variations

• Chocolate chunks: replace the chips with chopped semisweet chocolate.
• Nutty version: fold in a small handful of finely chopped nuts with the chips.
• Mint note: add a little peppermint extract in place of some of the vanilla.
• Extra cocoa: use a slightly darker unsweetened cocoa for a more pronounced cocoa flavour.
• Mixed chips: use a mixture of semisweet and milk chocolate chips.

Common mistakes to avoid

• Overbeating after adding flour: the cookies can turn firm, so stir only until the dry ingredients disappear.
• Crowding the baking sheet: the cookies may run together, so keep them about 5 cm apart.
• Using cold butter: it will not cream smoothly with the sugar, so soften it first.
• Overbaking: the cookies can dry out, so remove them once set rather than waiting for dark edges.
• Moving them too soon: they may break while soft, so leave them on the tray for 1 minute.

How to store

Cool the cookies completely, then store them in an airtight container at room temperature and eat within 1 to 2 days for best quality. If they soften, warm them briefly in a low oven before serving.

Frequently asked questions