Mary Berry Double Chocolate Chip Cookies

Sometimes, you just need a cookie. Not a delicate biscuit. Not a fancy patisserie nibble. A proper, thick, chocolatey, gooey-on-the-inside, slightly-crispy-on-the-edges cookie. And if you’re going to do it, do it like Mary Berry — with twice the chocolate and no apologies.

These double chocolate chip cookies are dangerously easy to make. I’ve whipped up a batch after a bad day, during a thunderstorm, before friends came round (and after they left too). They’re rich, soft but not cakey, and pack that perfect bittersweet punch that makes you close your eyes when you bite in. Bonus: the dough comes together in under 15 minutes, and if you’ve got kids — or let’s be honest, just a spoon — the raw stuff is just as dangerous.

Why You’ll Love It

• Two types of chocolate in one bite. Enough said.
• No chill time. You mix, you bake, you eat. Instant gratification.
• Crispy edges, soft centres. Cookie perfection if you ask me.
• Great for sharing… or not. Makes a dozen, but I’ve never seen them last 48 hours.
• Easy enough for beginners. If you can stir, you can do this.
• Customisable. Add nuts, switch chips, throw in a dash of espresso — it’s your show.

Ingredients

• 1 cup all-purpose flour (120g)
• ⅓ cup natural unsweetened cocoa powder (33g)
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened (113g)
• ½ cup light brown sugar (110g)
• ⅓ cup granulated sugar (66g)
• 1 large egg
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips or chopped dark chocolate (180g)

How to Make It

Prep your tray and preheat:

Line two baking sheets with parchment and heat your oven to 375°F (190°C). It’s always annoying when the dough’s ready but the oven isn’t.

Sift the dry bits:

In a medium bowl, sift together the flour, cocoa, baking soda, and salt. If the cocoa’s lumpy, give it a little shake with the sieve — no one wants weird chocolate clumps.

Cream it like you mean it:

In a big mixing bowl, beat the softened butter with both sugars until fluffy and pale — about 3 minutes. A stand mixer’s ideal, but elbow grease works too. Your biceps will thank you.

Bring on the wet stuff:

Add the egg and vanilla, and beat until combined. Scrape the bowl down — don’t leave any buttery bits unmixed at the bottom (been there).

Make it chocolate:

Pour in the dry mix and stir just until blended. No over-mixing! Fold in the chocolate chips or chunks — and maybe sneak a few straight from the bowl.

Scoop and space:

Spoon heaped tablespoons of dough onto your prepared trays, leaving about 2 inches between each. They’ll spread, and you want lovely round cookies — not a single giant one. Unless you do, in which case… go for it.

Bake and don’t overdo it:

Pop them in the oven for 10 minutes. The edges should look set, but the centres will still be soft. That’s what gives them that melt-in-the-middle magic.

Cool just a little:

Let them sit on the trays for 5 minutes to firm up, then move to a wire rack. Or, eat one warm and gooey while standing in the kitchen, which I highly recommend.

Common Mistakes and How to Dodge Them

Why are my cookies flat and sad?
Your butter may have been too soft or warm. Try chilling the dough for 10 minutes next time before baking.

They’re dry and cakey!
Too much flour or overbaking. Use a light hand when measuring and watch the oven like a hawk.

Why do mine spread too much?
Could be your oven’s too hot. Try lowering the temp a touch or using a second baking sheet for insulation.

Help! They’re too gooey to move!
Let them cool for five minutes on the tray. They’ll firm up, I promise.

Storage and Reheating

• Room Temp: Store in an airtight container for up to 5 days. They get softer as they sit.
• Freezer: Freeze baked cookies or raw dough balls. For dough, freeze on a tray first, then bag them. Bake from frozen — just add 1–2 minutes.
• Microwave: Zap a cookie for 10 seconds for that fresh-out-the-oven vibe.
• Oven: Reheat at 160°C for 5 minutes if you want a crisp edge again.

Frequently Asked Questions

Can I use dark chocolate instead of semisweet?
Absolutely. Dark chocolate chunks make them richer. Milk chocolate works too, but they’ll be sweeter.

Can I skip the cocoa powder?
Not for these cookies — it’s what makes them double chocolate! If you leave it out, you’ve got regular choc chip, which is fine… but not what we’re here for.

Do I need to chill the dough?
Nope. You can if you want a thicker cookie, but honestly, straight into the oven works beautifully.

Can I add nuts?
Yes! Walnuts or pecans are great. About ½ cup chopped stirred in with the chocolate.

Nutrition Facts (Per Cookie)

• Calories: 131 kcal
• Fat: 7g
• Saturated Fat: 4g
• Carbs: 16g
• Sugar: 10g
• Protein: 2g
• Sodium: 77mg

Try More Mary Berry Recipes:

• Mary Berry Coconut And Lime Cake
• Mary Berry Plum And Almond Cake
• Mary Berry Chocolate Orange Muffins