These delicious double chocolate cookies are the perfect combination of crispy and chewy. Almost like a brownie.
My go-to recipe for cookies is my Chocolate Chunk Cookies because they turn out perfectly every time. So, I decided to tweak them with a bit of cocoa to make these epic Double Chocolate Cookies. They are so good!
The addition of the cocoa powder makes the cookies slightly firmer and fudgier than the original version. These are like a cross between a cookie and a brownie. Need I say more?
How to make Double Chocolate Cookies:
Preheat the oven to 170°C fan bake. Melt the butter in the microwave then add in the sugars, egg and vanilla. Whisk until smooth. Sift dry ingredients in then fold everything together until combined.
Pour in ¾ cup of chocolate drops and mix well. Roll the dough into balls and place on a lined baking tray.
Push down to 1cm thickness then bake for 8-10 minutes until crispy on the outside and soft in the centre.
Add remaining chocolate drops while the cookies are still hot. Remove to a wire rack to cool. Serve warm with a glass of milk or store in an airtight container for up to 1 week.
If you love a bit of double chocolate, check out my recipes for Chocolate Weetbix Slice, Baked Chocolate Tart and No-Bake Milk Chocolate Slice.
Common questions about Double chocolate cookies:
Can I freeze these cookies? Absolutely. Place the uncooked cookie dough balls in a ziplock bag and keep in the freezer for up to three months. When you want to cook them, allow them to defrost then place on a baking tray and cook as normal.
Can I use other types of chocolate? For sure. Milk, dark or white chocolate in either drops, chips or chopped chocolate would all be delicious in these cookies
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Double Chocolate Cookies
Soft and chewy chocolate cookies filled with chocolate drops.
- 150g butter
- ½ cup brown sugar (100g)
- ½ cup white sugar (110g)
- 1 egg
- 1 tsp vanilla essence
- 1 ¾ cups plain flour
- ½ cup cocoa powder (50g)
- ¼ tsp salt
- 1 tsp baking soda
- 1 Tbsp cornflour
- 1 cup milk chocolate drops (180g)
- Preheat the oven to 170°C fan bake.
- In a large glass bowl, melt butter in the microwave for 30 to 50 seconds.
- Whisk the melted butter, adding in the brown sugar, white sugar, egg and vanilla. Whisk everything together until smooth with no lumps.
- Sift flour, cocoa, salt, baking soda and cornflour over the bowl then fold everything together until combined.
- Pour in ¾ cup of chocolate drops and mix well. Save the rest for after they are cooked.
- Roll the dough into balls about 2 tablespoons (40-50g) each and place on a lined baking tray. Push down to about 1 cm thickness
- Bake the cookies for 8-10 minutes until turning crispy on the outside but still very soft in the centre. Add extra chocolate drops on top while they are still hot.
- Remove from the tray after a few minutes to a wire rack to cool. Serve warm with a glass of milk. Yum!
- Store in an airtight container for up to 1 week.
- Freeze any extra balls of cookie dough in a snap lock bag or airtight container for up to 3 months.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 152mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
What’s the cool silver ball gadget you use to get the mixture out? Great to keep them all the same size by doing that too I would assume?
It's an ice cream scoop! Yes exactly, great to keep the cookie size consistent 🙂
Would you be able to give me the size of this ice cream scoop - I bought one but it turned out far too big - sure makes life easier though.
Hi Fay, my scoop is 4cm in diameter. I bought it from Chef’s Complements here in Taupō but they are widely available including at Spotlight.