Mary Berry Double Chocolate Chip Cookies Recipe

If you love rich chocolate cookies with a soft center and plenty of chocolate chips, this Mary Berry Double Chocolate Chip Cookies Recipe is a must-try. These cookies are made with cocoa powder and chocolate chips, creating a deep chocolate flavor in every bite. They have crisp edges, a chewy middle, and a bakery-style texture that is hard to resist. This easy recipe is beginner-friendly and takes about 30 minutes from start to finish.

Ingredients

For the Cookie Dough

125g unsalted butter, softened
150g light brown sugar
1 large egg
1 teaspoon vanilla extract
175g self-raising flour
35g cocoa powder
¼ teaspoon salt
150g milk chocolate chips
50g dark chocolate chips

For Baking

Baking parchment or lightly greased baking trays

How to Make Mary Berry Double Chocolate Chip Cookies Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two large baking trays with baking parchment and place a shelf in the middle of the oven.
Cream the butter and sugar: Place the softened butter and light brown sugar into a mixing bowl. Beat until pale, creamy, and fluffy.
Add the egg: Beat in the egg and vanilla extract until smooth and fully incorporated.
Mix the dry ingredients: Sift the self-raising flour, cocoa powder, and salt into the bowl. Mix gently until a soft chocolate cookie dough forms.
Fold in the chocolate chips: Stir in the milk chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
Shape the cookies: Spoon walnut-sized portions of dough onto the prepared trays, leaving enough space between each cookie for spreading.
Bake the cookies: Bake for 10 to 12 minutes until the edges are set and the centers still look slightly soft.
Cool before serving: Leave the cookies on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips for the Best Double Chocolate Chip Cookies

How do I keep the cookies soft and chewy?

Remove them from the oven when the centers still look slightly underbaked. They will continue to set as they cool.

Why did my cookies spread too much?

The butter may have been too warm. Chill the dough for 20 minutes before baking if your kitchen is warm.

Can I add more chocolate chips?

Yes. Adding an extra 50g of chocolate chips makes the cookies even more indulgent.

How can I make bakery-style cookies?

Press a few extra chocolate chips onto the tops of the dough balls before baking.

Can I use dark chocolate only?

Absolutely. Dark chocolate chips create a richer and less sweet cookie.

Serving Suggestions

Serve warm with a glass of cold milk.
Pair with coffee or hot chocolate.
Use as the base for ice cream sandwiches.
Enjoy with whipped cream and fresh berries.
Pack into lunchboxes or picnic baskets.

Storage

Room Temperature

Store the cookies in an airtight container for up to 5 days. Place a piece of bread in the container to help keep them soft.

Refrigerator

Store in a sealed container for up to 1 week. Allow them to come to room temperature before serving.

Freezing

Freeze baked cookies for up to 3 months. You can also freeze portions of cookie dough and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Nutrition

Calories: 185 kcal
Carbohydrates: 24g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Sodium: 95mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared up to 48 hours in advance and stored in the refrigerator before baking.

Can I freeze the cookie dough?

Yes, shape the dough into portions and freeze for up to 3 months. Bake directly from frozen with a few extra minutes of baking time.

Why are my cookies hard instead of chewy?

Overbaking is the most common cause. Remove the cookies when the centers are still slightly soft.

Can I use white chocolate chips instead?

Yes, white chocolate chips work beautifully and create a delicious contrast with the rich chocolate dough.