October 15, 2008

Double Chocolate Cookies



These cookies are really good as they taste like brownies and have the similar squidgy texture. In its raw state the texture is just like the cookie dough you get in Ben & Jerry's ice cream - yum! Might try crumbling it up into some homemade ice cream.

However they are pretty bad for you at just under 200 calories each, however you could reduce the amount of sugar and leave out the milk chocolate pieces but where's the fun in that?!

  • Makes: about 20 cookies
  • Oven temperature: Gas mark 3/325°F/170°C
  • Cook time: 12-18 mins
  • You will need: a baking sheet lined with baking parchment or greased tin foil


  • 150g/5oz dark chocolate broken into chunks
  • 50g/2oz butter
  • 150g/5oz demerara sugar*
  • 1 egg beaten
  • 25g/4oz Plain flour
  • 25g/1 oz cocoa
  • 1 tsp bicarbonate of soda
  • 50g/2oz milk chocolate chopped finely (I used a crumbled up flake)


  1. Put the dark chocolate in a heatproof bowl and sit the bowl over a pan of simmering water until the chocolate has melted, taking care not to let the bowl touch the water. Stir until smooth and put aside to cool slightly (Or nuke in the microwave for about 60 seconds on half power)
  2. In a mixer beat the butter and sugar until creamy (you can do this by hand but the mixture is quite stiff so you can burn a few calories mixing before devouring these cookies!)
  3. Add the egg with a little bit of the flour to prevent it from curdling.
  4. Beat in the rest of the flour, cocoa and bicarbonate of soda, then add the cooled chocolate.
  5. Stir until well combined and then add the milk chocolate pieces.
  6. Put the mixture in the fridge to rest for 20 mins. You can preheat the oven to Gas mark 3/325°F/170°C whilst you're waiting.
  7. Using a teaspoon form the mixture into balls about the size of a walnut, then lightly press onto the baking sheet, leaving space for them to spread a little.
  8. Bake in batches for about 12 minutes for softer cookies and up to 18 minutes for firmer ones (I normally go for 15 minutes), until they've spread and slightly risen They will crack along the top which is supposed to happen.
  9. Leave to cool for 5 mins on the baking sheets before transferring to a wire rack.


  • You can really use any kind of brown sugar, but I wouldn't substitute brown for white sugar as you won't get the lovely caramel flavour that you get from brown unrefined sugar. In the past I have used a mixture of demerara and muscovado as I didn't have enough of one kind. I have also used all soft brown sugar and the results are pretty much the same.
  • When they come out of the oven (even after 18 minutes) they will still feel very soft. Don’t worry, they will harden up as they cool down.
  • You can freeze the raw dough after you’ve made them into balls and flattened slightly. Just bag them and tag them. Cook from frozen at the same temperature, you’ll probably need to cook for around 18 minutes.

I made these in America and used the cup measurement method so here's the quantities:

  • Approx 1 cup dark chocolate broken into chunks (but as most chocolate bars are sold in 100g, just use 1 and 1/2 bars)
  • 1/2 stick or 3.5 tablespoons butter
  • 3/4 cup demerara sugar*
  • 1 egg beaten
  • 1 cup All purpose/Plain flour
  • 1 Tablespoon cocoa
  • 1 teaspoon bicarbonate of soda
  • Instead of the chopped milk chocolate I added a handful of Nestle Butterscotch chips (photo shows result of original recipe)


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