For times when you want a fast chocolate treat, these double chocolate chip cookies work really well. Ready in around 20 minutes, and they’re easy and relatively cheap to make. Especially compared to buying them!
These remind me (just like my chocolate chip cookie recipe) of Ben’s Cookies which I always get asked to bring back if I’m in Oxford. No need to now as we can make our own from store cupboard ingredients. The only issue is that they get eaten so fast.
You can also get the kids involved. They’re great for when they’ve got friends around or for bake sales as they’re easy to increase the volumes for. These will make around 10-12 large cookies. But to make them smaller, just use a teaspoon, baking them for the lower amount of time keeping an eye on them to avoid them going overdone.
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What equipment do you need
To make these cookies, you don’t need much baking equipment.
How to make double chocolate chip cookies
To make them, it’s as simple as beating together the butter and sugar. Adding the vanilla and egg. Then adding the dry ingredients and combining well.
I’m talking less than 10 minutes to prepare even if mixing by hand which I always do.
They’re easy enough to let older children bake them alone, and younger kids can join in too.
How to store these cookies
You can store the cookies in an airtight container for around 3 days at room temperature, or up to a week in the fridge. If you want to ration yourself or your family, you can also freeze them. Just stack with parchment paper between them, wrap them up well in cling film or foil, and in an airtight container, then freeze. Just defrost them at room temperature and eat when ready.
I think these cookies are great for a treat, or why not make smaller ones to add to lunchboxes, for picnics, or for elevenses with a glass of milk or cup of coffee.
Find the full ingredients below, or try my chocolate chip cookies as an alternative.
Double chocolate chip cookies
- 165 g plain flour
- 150 g chocolate chips or chunks
- 140 g unsalted butter softened
- 100 g caster sugar
- 100 g light brown sugar
- 30 g cocoa powder unsweetened
- 1 egg
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Pre-heat the oven to 180C / 170C fan.
Line 2 baking sheets with parchment paper or use a reusable baking mat
Cream together the butter and both sugars until light and slightly fluffy
Add the egg and vanilla extra, mixing it again
Add in the dry ingredients – flour, cocoa powder, bicarbonate of soda and salt. Beat until well combined then stir in the chocolate chips. The batter will be quite stodgy
Using a dessertspoon or cookie scoop, put cookie dough mounds onto the baking sheets, leaving a couple of inches between them to allow for spreading.
Bake for 10 to 12 minutes, or until the cookies have spread. The outsides will be drier and set, the insides will still be a little gooey.
Let the cookies cook on the baking sheets for 5 minutes, then transfer to a wire rack using a fish slice to cool completely (or eat when slightly warm).