Double Chocolate Chip Cookies

5 from 1 reviews

Fudgy and slightly crunchy Double Chocolate Chip Cookies which uses both real chocolate and cocoa, plus chocolate chips for a totally chocolate affair! Recipe adapted from Nigella Express by Nigella Lawson



  1. Preheat the oven to 325°F (170°C).
  2. Line a baking tray with greaseproof paper.
  3. Melt the 4oz (125 g) dark chocolate either in the microwave or in a bain-marie (a heatproof dish over a pan of simmering water). Set the chocolate aside to cool slightly.
  4. Measure the plain flour, cocoa, bicarbonate of soda and salt into a bowl.
  5. Cream the butter with the light brown sugar and caster sugar, either with a wooden spoon or with a stand mixer.
  6. Add the melted chocolate and mix together, followed by the vanilla extract and egg.
  7. Add the dry ingredients and mix until everything is well incorporated.
  8. Finally, stir in the dark chocolate chips.
  9. Use either your hands or an ice-cream scoop to form rounds of dough a bit bigger than the size of a golf ball. I use an ice-cream scoop with produces about 18 cookies from this recipe.
  10. Place the rounds of dough on the lined baking tray but do not flatten them.
  11. Bake the cookies for about 15-18 minutes, making sure that you do not overbake them because they will taste bitter.
  12. Leave the cookies to cool slightly on the baking tray for about 5 minutes before transferring them to a wire rack to cool.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.