Mary Berry Double Chocolate Chip Cookies

Mary Berry’s Double Chocolate Chip Cookies are rich, chewy, and packed with deep chocolate flavor. With a crisp edge and a soft, gooey center, these cookies are loaded with dark and milk chocolate chips, making them the perfect indulgent treat. Whether you enjoy them warm with a glass of milk or as a sweet snack, these cookies are sure to satisfy any chocolate craving.

What Are Mary Berry Double Chocolate Chip Cookies?

Mary Berry’s Double Chocolate Chip Cookies are chewy and decadent chocolate cookies made with cocoa powder and chocolate chips, giving them an intense chocolatey taste. These cookies have a crispy outer layer with a soft and gooey middle, making them an irresistible treat for chocolate lovers.

Other Popular Recipes

• Mary Berry 3-Ingredient Fork Cookies
• Mary Berry Orange Drizzle Cake
• Mary Berry Plum and Almond Cake
• Mary Berry Chocolate Orange Muffins

Why You Should Try This Recipe

• Rich and chocolatey: Made with cocoa powder and chocolate chips for double the flavor.
• Chewy and soft texture: Crisp on the outside and gooey inside.
• Quick and easy to make: Ready in under 30 minutes with simple ingredients.
• Perfect for all occasions: Ideal for snacks, dessert, or gifting.
• Customizable: Swap chocolate chips, add nuts, or experiment with flavors.

Ingredients Needed for Mary Berry Double Chocolate Chip Cookies

For the Cookies:

• 150g unsalted butter (softened)
• 150g light brown sugar
• 100g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 175g self-raising flour
• 30g cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 200g chocolate chips (dark and milk mixed)

Kitchen Equipment Needed

• Mixing bowls
• Electric whisk or hand whisk
• Spatula
• Baking trays
• Parchment paper
• Wire rack for cooling

Instructions to Make Mary Berry Double Chocolate Chip Cookies

Step 1: Preheat the Oven

• Preheat your oven to 180°C (160°C fan) or 350°F.
• Line two baking trays with parchment paper.

Step 2: Cream the Butter and Sugars

• In a mixing bowl, beat the softened butter, light brown sugar, and caster sugar together until light and fluffy.

Step 3: Add the Wet Ingredients

• Mix in the egg and vanilla extract, beating until fully incorporated.

Step 4: Combine the Dry Ingredients

• Sift together the self-raising flour, cocoa powder, baking powder, and salt in a separate bowl.
• Gradually fold the dry ingredients into the butter mixture until well combined.

Step 5: Add the Chocolate Chips

• Stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 6: Shape the Cookies

• Scoop out small portions of dough (about 1½ tbsp each) and place them on the prepared baking trays, leaving space between each for spreading.

Step 7: Bake the Cookies

• Bake for 10-12 minutes, or until the edges are firm but the centers remain slightly soft.

Step 8: Cool and Serve

• Allow the cookies to cool on the baking trays for 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy warm or store for later!

What to Serve With Mary Berry Double Chocolate Chip Cookies

• A glass of milk: A classic pairing that enhances the chocolate flavor.
• Vanilla ice cream: Serve warm cookies with a scoop of ice cream for a decadent dessert.
• Coffee or hot chocolate: Complements the rich cocoa taste.
• Drizzle of melted chocolate: For an extra indulgent treat.
• Nut butter spread: Try with peanut butter or hazelnut spread.

Pro Tips for Making the Best Double Chocolate Chip Cookies

• Use room temperature butter: Ensures even mixing and a smooth dough.
• Don’t overbake: The cookies will firm up as they cool, so remove them when slightly soft in the center.
• Chill the dough (optional): Chilling for 30 minutes enhances flavor and prevents excessive spreading.
• Mix different chocolates: Use a combination of dark, milk, or white chocolate chips.
• Space cookies well apart: Allows them to spread evenly without merging.

What Are Variations of Mary Berry Double Chocolate Chip Cookies?

• White chocolate chip version: Swap milk chocolate chips for white chocolate.
• Nutty chocolate cookies: Add chopped hazelnuts or pecans for crunch.
• Salted chocolate cookies: Sprinkle a pinch of sea salt on top before baking.
• Mocha cookies: Add 1 tsp instant coffee powder for a coffee-flavored twist.
• Vegan alternative: Use plant-based butter, flaxseed egg, and dairy-free chocolate.

How Do I Store Mary Berry Double Chocolate Chip Cookies?

• At room temperature: Store in an airtight container for up to 5 days.
• In the fridge: Keeps fresh for up to 1 week, but allow to come to room temperature before eating.
• Freeze for later: Store baked cookies in a freezer-safe bag for up to 3 months.

How Can I Reheat Chocolate Chip Cookies Without Making Them Hard?

• Microwave method: Heat for 10-15 seconds for a soft and gooey texture.
• Oven method: Warm at 150°C (300°F) for 5 minutes for a freshly baked feel.
• Air fryer method: Heat at 160°C (320°F) for 3 minutes.

How Can I Make This Recipe Healthier?

• Reduce sugar: Use 80g brown sugar instead of 150g.
• Swap butter for coconut oil: A dairy-free alternative with a lighter texture.
• Use whole wheat flour: Add fiber while keeping the cookies soft.
• Dark chocolate chips only: Higher cocoa content reduces added sugar.

Nutrition Value (Per Cookie)

• Calories: 220
• Carbohydrates: 28g
• Protein: 3g
• Fat: 11g
• Fiber: 2g

FAQs

Why Are My Double Chocolate Chip Cookies Too Hard?

Overbaking can make cookies hard. Remove them from the oven when the edges are firm but the center is still slightly soft. They will continue to firm up as they cool. Also, use brown sugar for a chewier texture, as it retains more moisture than white sugar.

How Do I Make My Cookies Chewier Instead of Crispy?

For chewier cookies, slightly underbake them and allow them to cool on the baking tray for a few minutes before transferring to a wire rack. Adding an extra egg yolk and using more brown sugar than white sugar can also help keep them soft and chewy.

Can I Use Cocoa Powder Instead of Chocolate Chips?

Yes, but for the best double chocolate flavor, it’s recommended to use both cocoa powder and chocolate chips. If you only use cocoa powder, the cookies will be chocolate-flavored but may lack the gooey texture that melted chocolate chips provide.

Can I Freeze the Cookie Dough for Later?

Yes, cookie dough can be frozen for up to 3 months. Scoop the dough into balls, place them on a tray, and freeze until solid. Transfer to a freezer bag and bake from frozen, adding an extra 1-2 minutes to the baking time.

Final Words

Mary Berry’s Double Chocolate Chip Cookies are a rich, chewy, and chocolate-packed treat that’s easy to make and perfect for any occasion.

Try it today and enjoy homemade chocolatey goodness!

Print