This easy double chocolate chip cookie recipe from Mary Berry is a quick and simple treat, perfect for satisfying your chocolate cravings. With a soft, chewy texture and rich chocolate flavor, you can easily make these using pantry staples like butter, sugar, and cocoa powder. Customize with chocolate chunks or chips for an extra indulgent bite!
Ingredients Needed
- 1 cup (120g) all-purpose flour / plain flour
- ⅓ cup (33g) unsweetened cocoa powder
- ½ tsp baking soda/bicarbonate of soda
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) light brown sugar
- ⅓ cup (66g) granulated sugar/caster sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup (180g) semisweet chocolate chips or dark chocolate chunks
How To Make Double Chocolate Chip Cookies
- Preheat the oven: Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Sift dry ingredients: In a bowl, sift together the flour, cocoa powder, baking soda (bicarbonate of soda), and salt.
- Beat butter and sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated (caster) sugar together on medium speed until very light and fluffy, about 3 minutes.
- Add egg and vanilla: Add the egg and vanilla extract, beating until well combined. Scrape down the sides of the bowl as needed.
- Combine mixtures: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the chocolate chips or chunks.
- Scoop dough: Use 1½ tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake cookies: Bake for 10 minutes, or until the edges are firm and the center appears dry. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Recipe Tips
- Use room temperature butter: Softened butter blends better with the sugars, giving your cookies a lighter texture.
- Chill the dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Don’t overbake: The cookies may look slightly underdone when you remove them, but they will firm up as they cool.
- Mix chocolate chips last: Stir in the chocolate chips by hand to evenly distribute them without overworking the dough.
How To Store Leftovers?
- Refrigerate: First, let the leftover cookies cool to room temperature. Store them in an airtight container in the fridge for up to 1 week to keep them fresh.
- Freeze: Let the cookies cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw at room temperature.
Nutrition Facts
Serving Size: 1 of 24 cookies
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3.7g
- Cholesterol: 11mg
- Sodium: 3mg
- Potassium: 61mg
- Total Carbohydrate: 16.4g
- Dietary Fiber: 1.1g
- Sugars: 10.7g
- Protein: 1.2g
Try More Mary Berry Recipes:
- Mary Berry Coconut Biscuits
- Mary Berry Lemon And Blueberry Cake
- Mary Berry White Bread Recipe
- Mary Berry Egg Custard Tart
Mary Berry Double Chocolate Chip Cookies
Description
This easy double chocolate chip cookie recipe from Mary Berry is a quick and simple treat, perfect for satisfying your chocolate cravings. With a soft, chewy texture and rich chocolate flavor, you can easily make these using pantry staples like butter, sugar, and cocoa powder. Customize with chocolate chunks or chips for an extra indulgent bite!
Ingredients
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Sift dry ingredients: In a bowl, sift together the flour, cocoa powder, baking soda (bicarbonate of soda), and salt.
- Beat butter and sugars: In a large bowl, beat the softened butter, light brown sugar, and granulated (caster) sugar together on medium speed until very light and fluffy, about 3 minutes.
- Add egg and vanilla: Add the egg and vanilla extract, beating until well combined. Scrape down the sides of the bowl as needed.
- Combine mixtures: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the chocolate chips or chunks.
- Scoop dough: Use 1½ tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake cookies: Bake for 10 minutes, or until the edges are firm and the center appears dry. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Use room temperature butter: Softened butter blends better with the sugars, giving your cookies a lighter texture.
- Chill the dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Don’t overbake: The cookies may look slightly underdone when you remove them, but they will firm up as they cool.
- Mix chocolate chips last: Stir in the chocolate chips by hand to evenly distribute them without overworking the dough.
Mary Berry Double Chocolate Chip Cookies