Name: Double Chocolate Cookies (So Good)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 185 g Plain Flour; 1 tsp Baking Powder; 1 tsp Bicarbonate Of Soda; 40 g Cocoa Powder; 85 g Brown Sugar; 85 g Caster Sugar; 125 g Unsalted Butter; 1 Large Egg; 1 tsp Vanilla Extract; ½ tsp Salt; 200 g White Chocolate ((Broken Into Small Chunks))

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Fudgy Double Chocolate Cookies

Decadent double chocolate cookies with white chocolate chunks, a recipe for complete and utter indulgence. Here’s how I make it…

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These double chocolate cookies are my latest obsession! They are rich and chocolatey, the type that makes you close your eyes after every single bite. So be warned, they are incredibly addictive…

Honestly, I can’t stop at one. It’s packed with chocolatey goodness, starting with a cocoa cookie base and added chunks of melt-in-the-mouth white chocolate. The taste is AMAZING, and they look so good too!

But that’s not all, these cookies have a soft fudge-like texture that’s also slightly chewy too. It’s really decadence on a plate, and I think you’re going to love it.

Recipe Ingredients

Below are the ingredients I used to make these cookies:

Dry & Solid Ingredients: I use unsalted butter, plain flour, salt, cocoa powder, baking powder, bicarbonate of soda, caster sugar and light brown sugar.
Liquids: I used vanilla extract and a large egg.
Chocolate: I quite like using Sainsburys Belgium white chocolate (usually found in the baking section). If you don’t want to use white chocolate, you can use alternatives like milk or dark chocolate.

How To Make Double Chocolate Cookies

Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:

butter and sugar mixture together — Butter and sugar mixture together.

cookie mixture — Butter and sugar mixture together.

I start by whisking butter, light brown sugar and caster sugar together until the mixture is pale. I add an egg and vanilla extract then mix again until combined.

Next, I add all remaining ingredients (apart from the chocolate) into the mixing bowl and whisk until a dough has formed. Then I add broken chunks of white chocolate and mix again.

I use a tablespoon to scoop a heaped amount of dough and roll it into balls. Each ball is placed on my lined baking tray, evenly spaced out, then I bake them in the oven for 8 minutes.

My Top Tips

If you don’t want the cookies to spread out like the ones in my pictures, you can chill the dough either before rolling them into balls or after, this will create more chunky cookies as opposed to flat ones.

If I want to turn these double chocolate cookies into triple chocolate cookies, I simply add another mix of chocolate like milk or dark chocolate. Just use 100g of each rather than 200g of one type of chocolate.

Baking the cookies for 8 minutes creates a soft and fudgy texture that’s slightly chewy. If you prefer chewier cookies, then bake them for a further 2 minutes.

How To Store

Keep cookies in an airtight container at room temperature for up to 3 to 5 days. If I have any spare dough, I like to freeze it for up to 3 months.

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