Mary Berry Chocolate Cookies

The first time I made these Mary Berry Chocolate Cookies, it was one of those drizzly British afternoons where the sky can’t decide if it wants to rain or just sulk. I was about fourteen, loafing about in my mum’s kitchen, and I remember the exact smell that hit the air when the tray came out of the oven: warm chocolate, buttery edges, and just a whisper of caramelised sugar. I pinched one while it was still molten—burnt my mouth, of course. Worth it.

These cookies are the kind you make when you need comfort. They’ve got that classic Mary Berry touch: simple, no-fuss, and incredibly satisfying. With a slightly crisp edge and a soft, chewy centre, they’re ideal for tea time, bake sales, or honestly, when life just needs a bit of chocolate therapy.

Let’s get into the good stuff.

Ingredients List

• 175g Soft Margarine — Keeps the cookies tender and easy to mix straight from the fridge.
• 225g Caster Sugar — Lends sweetness and helps achieve that golden edge.
• 2 Eggs — For richness and binding.
• 350g Self-Raising Flour — No faffing with baking powder. Straightforward.
• 100g Chocolate Chips — I like dark chocolate, but milk or white work a treat too.

Optional twist: Add a handful of chopped walnuts or hazelnuts if you like a bit of crunch.

How To Make It (Instructions)

1. Preheat your oven to 180°C / 160°C Fan / 350°F / Gas 4. Line two baking trays with parchment paper.
2. Cream together the margarine and sugar in a large bowl until pale and fluffy. You can use a wooden spoon or an electric mixer — whatever your arms are up for.
3. Crack in the eggs, one at a time, mixing well after each. Don’t panic if it looks a bit split — the flour sorts that out.
4. Stir in the self-raising flour gradually until you’ve got a soft dough. It’ll be a bit sticky — that’s perfect.
5. Fold in the chocolate chips. Try not to eat half the dough. I fail every time.
6. Spoon generous blobs of dough (roughly tablespoon size) onto your trays, leaving space for spreading. Flatten slightly with the back of a spoon.
7. Bake for 15–20 minutes, until golden at the edges but still soft in the centre. They firm up as they cool.
8. Cool on a wire rack — or do what I do and sneak one warm with a mug of builder’s tea.

Common Mistakes

Why are my cookies too hard?
You probably baked them too long. Take them out when the centres still look a little soft — they’ll finish setting outside the oven.

Why are they spreading too much?
That’s usually from overly warm dough. Pop the tray in the fridge for 10 minutes before baking if your kitchen’s warm.

Can I use butter instead of margarine?
Yes, but it’ll change the texture a bit. Butter gives a richer flavour, but margarine keeps them softer.

Why are my cookies dry?
You might’ve added too much flour or overmixed. Mix just until combined — no more.

(True story: I once doubled the flour by accident when distracted by my neighbour’s cat. Still edible. Just… very dense.)

Storage and Reheating Tips

Room Temp: Store in an airtight tin for up to 5 days. Pop a slice of white bread in there to keep them moist — old baker’s trick.

Freezer: Freeze baked cookies in layers with parchment in between. They’ll keep for 2 months. Defrost at room temp.

Reheating Options:

• Oven: 5 mins at 180°C for that “freshly baked” effect.
• Microwave: 10–15 seconds with a damp paper towel if you want gooey insides.
• Toaster Oven: Brilliant for one or two — just don’t walk away and forget them (I’ve burnt more than one).

What To Serve With It

• A mug of strong coffee or tea. They soak up milky brews beautifully.
• Vanilla ice cream. Slap two cookies around a scoop and call it dessert.
• A drizzle of melted chocolate or caramel. Especially if you’re trying to impress someone.

FAQ Section

Can I make these gluten-free?
Yes — swap the self-raising flour for a good gluten-free blend and add ½ tsp baking powder. Texture will be slightly more delicate but still tasty.

Can I freeze the dough instead of the cookies?
Absolutely. Roll into balls, freeze, then bake from frozen — just add 2 extra minutes.

Can I add cocoa powder for more chocolate flavour?
You can, but reduce the flour slightly to balance it. About 25g cocoa + 25g less flour works well.

Can I use brown sugar instead of caster?
Yes! Brown sugar will give you a richer, chewier cookie. I actually prefer it, if I’m hones

Try More Recipes:

• Mary Berry Coconut Pyramids
• Mary Berry Double Chocolate Chip Muffins
• Mary Berry Blueberry Loaf Cake