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Double choc chip cookie recipe

Double choc chip cookie recipe

These cookies were inspired by Gemma Stafford's Crazy Cookie Dough recipe, although with a few tweaks of our own (although do check out the original recipe as there are loads of ways you can adapt it!) We wanted something that was sweet but with the richness of a really good cocoa.


225g butter, melted and cooled to room temperature
355g plain flour
210g light brown sugar
175g granulated sugar
100g chocolate chips (we used white chocolate)
2 medium eggs
1 teaspoon of vanilla bean paste (we used this one, but you could use vanilla extract as well!)
1 teaspoon baking powder
1 teaspoon salt
1 and a half tablespoons of Van Houten Cocao ('proper' cocoa will work better here, as it gives a better flavour)


1. Mix the flour, baking powder and salt together.
2. Mix the butter and sugar together. Once these have mixed, add the eggs slowly, one at a time.
3. Combine the above ingredients and add the vanilla bean paste, making sure to scrape the bottom and side of your bowl as you go. Add the cocoa and the chocolate chips, making sure you're mixing really well.
4. Chill the dough for about an hour. 
5. Preheat the oven to 185 degrees and make the dough into balls. Place on baking parchment and bake for around 12 minutes, or until the edges have begun to look crispy. 
6. Gemma recommends the 'pan bang'- lightly banging the tray onto a surface once out of the oven in order to create little cracks on the cookies. Then allow them to cool for about five minutes before transferring to a wire rack. 
7.Once cooled, store in an airtight container.
Enjoy! We found we had about 30 cookies (baked in two batches) using this recipe- you can freeze the dough for up to six weeks if you wanted to make future cookies. 

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