Irresistibly Gooey Double Chocolate Chip Cookies Recipe

Crafting the perfect double chocolate chip cookies demands creativity and a dash of culinary magic.

Chocolate lovers understand the irresistible allure of these decadent treats.

Every baker dreams of creating a recipe that makes taste buds dance with joy.

Soft, rich, and packed with intense cocoa flavor, these cookies promise pure indulgence.

Carefully selected ingredients blend seamlessly to create a mouthwatering experience.

Crisp edges and gooey centers await you in this delightful baking adventure.

Prepare to fall in love with the most irresistible sweet sensation that will have everyone begging for seconds.

Why Mary Berry Double Chocolate Chip Cookies Are A Treat

• Satisfy Chocolate Cravings: Indulge in a decadent treat that combines rich cocoa with extra chocolate chips, creating an irresistible dessert for serious chocolate lovers.
• Quick Kitchen Adventure: Prepare these delightful cookies with simple ingredients and minimal steps, making it perfect for bakers of all skill levels, from beginners to seasoned pros.
• Crowd-Pleasing Dessert: Impress family and friends with homemade cookies that offer a perfect balance of soft texture and intense chocolate flavor, ideal for gatherings, parties, or casual snacking.
• Versatile Treat: Enjoy these cookies warm from the oven, packed in lunchboxes, shared at potlucks, or served as a comforting sweet treat any time of day.

All Ingredients For Mary Berry Double Chocolate Chip Cookies

• All-Purpose Flour: A key ingredient that provides structure and texture to the cookies.
• Cocoa Powder: Gives the cookies a rich chocolate flavor and deep color.
• Baking Soda: Helps the cookies rise and spread evenly during baking.
• Salt: Enhances the overall flavor and balances the sweetness.

• Butter: Adds richness and helps create a soft, tender cookie texture.
• Granulated Sugar, Brown Sugar: Provide sweetness and contribute to the cookie's moisture and caramel-like flavor.
• Egg: Binds the ingredients together and adds structure to the cookie.
• Vanilla Extract: Adds depth and enhances the chocolate flavor.

• Chocolate Chips: Provide bursts of chocolate throughout the cookie for extra indulgence.

How To Make Mary Berry Double Chocolate Chip Cookies

Step 1: Prepare Baking Workspace

Grab two baking sheets and line them with parchment paper. Preheat your oven to a toasty 375°F (190°C) so it’s ready for cookie magic.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt

Whisk these ingredients until they’re perfectly combined and airy.

Step 3: Whip Up Butter Mixture

In a large mixing bowl, cream together softened butter with both white and brown sugars. Beat until the mixture becomes light, fluffy, and looks like a cloud of sweetness.

Step 4: Incorporate Wet Ingredients

Add in a fresh egg and splash of vanilla extract. Mix thoroughly until the ingredients are completely blended and create a smooth, rich base.

Step 5: Combine Dry and Wet Mixtures

Gradually add the dry ingredient blend into the wet mixture. Stir gently until just combined – be careful not to overmix, which can make cookies tough.

Step 6: Add Chocolate Excitement

Fold in a generous handful of chocolate chips, ensuring they’re evenly distributed throughout the cookie dough. Use a mix of dark and milk chocolate for extra decadence.

Step 7: Shape and Bake Cookies

Scoop rounded tablespoons of dough onto prepared baking sheets. Leave some space between each cookie to allow for spreading. Bake in the preheated oven for exactly 10 minutes.

Step 8: Cool and Enjoy

Remove cookies from the oven and let them rest on the baking sheet for a few minutes. Transfer to a wire rack to cool completely. The cookies will firm up as they cool, creating a perfect crisp-chewy texture.

Helpful Tips For Mary Berry Double Chocolate Chip Cookies

• Prevent Dry Cookies: Avoid overmixing the dough to keep cookies soft and tender.
• Chocolate Chip Distribution: Gently fold chocolate chips to ensure even spread throughout the cookie.
• Temperature Matters: Use room temperature butter and egg for smoother, more consistent dough.
• Chill for Better Shape: Refrigerate dough for 30 minutes before baking to prevent excessive spreading.
• Storage Secret: Store cooled cookies in an airtight container to maintain moisture and freshness.

Tasty Variations Of Mary Berry Double Chocolate Chip Cookies

• Gluten-Free Chocolate Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Chocolate Chip Dream: Swap butter with coconut oil, use flax egg instead of regular egg, and choose dairy-free chocolate chips.
• Low-Sugar Chocolate Treat: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining rich chocolate flavor.
• Protein-Packed Chocolate Cookies: Add a scoop of chocolate protein powder to boost nutritional value and create a post-workout snack.

Great Pairings With Mary Berry Double Chocolate Chip Cookies

• Pair with Chilled Milk: Indulge in the classic combination of rich double chocolate chip cookies and a cold glass of milk. The creamy, smooth milk perfectly cuts through the intense chocolate flavor, creating a delightful contrast.
• Match with Espresso: Elevate your cookie experience with a bold shot of espresso. The strong, robust coffee intensifies the chocolate notes, bringing out deeper, more complex flavors in the cookies.
• Complement with Vanilla Ice Cream: Create a decadent dessert by serving warm double chocolate chip cookies alongside a scoop of creamy vanilla ice cream. The cold, smooth ice cream melts slightly against the warm cookies, creating a heavenly texture and temperature contrast.
• Enjoy with Red Wine: For an adult twist, pair these cookies with a glass of fruity red wine like Merlot.

Storing Mary Berry Double Chocolate Chip Cookies The Right Way

• Store cooled cookies in an airtight container, layered with parchment paper, for up to 5 days in the refrigerator.
• Place cookies in a freezer-safe container or zip-lock bag, separating layers with wax paper. Freeze for up to 3 months.
• Keep cookies in a sealed container at room temperature for 2-3 days, ensuring they stay crisp and fresh.
• Warm cookies in microwave for 10-15 seconds or in oven at 300F for 3-5 minutes to restore original soft texture and melty chocolate chips.

FAQs On Mary Berry Double Chocolate Chip Cookies

• What makes these cookies extra chocolatey?

The recipe uses both cocoa powder and chocolate chips, creating a rich double chocolate flavor that intensifies the chocolate taste throughout the cookie.

• Can I use different types of chocolate chips?

Absolutely! You can swap milk, dark, or white chocolate chips depending on your preference. Just ensure they’re similar in quantity to the original recipe.

• How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking. This helps the butter firm up and prevents excessive spreading, keeping your cookies thick and soft.

• Are these cookies good for people who love intense chocolate flavor?

Yes, these cookies are perfect for serious chocolate lovers. The combination of cocoa powder and chocolate chips creates a deep, indulgent chocolate experience in every bite.

Double Chocolate Chip Cookies Recipe

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4.6 from 25 reviews

• Total Time: 20 mins
• Yield: 24 1x

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Description

Double chocolate chip cookies bring pure indulgence to dessert lovers seeking rich, gooey satisfaction. Chocolate lovers will savor each velvety bite, experiencing ultimate comfort with these irresistible homemade treats perfect for sharing.

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Ingredients

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Main Ingredients:

• 1 cup (120g) all-purpose flour
• 1/3 cup (33g) cocoa powder
• 1 cup (180g) semisweet chocolate chips
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (110g) light brown sugar
• 1/3 cup (66g) granulated sugar
• 1 large egg

Leavening and Seasoning:

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Flavoring:

• 2 teaspoons vanilla extract

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Instructions

1. Prepare baking workspace by positioning oven rack in middle position and heating to 375F (190C). Cover two baking sheets with parchment paper.
2. Combine dry ingredients through a fine-mesh sifter, ensuring cocoa powder and flour are lump-free and evenly mixed.
3. Using an electric mixer, blend butter and sugars at medium speed until texture becomes light, airy, and pale, approximately 3-4 minutes.
4. Incorporate egg and vanilla extract into butter mixture, mixing until completely integrated and smooth.
5. Gradually add sifted dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing to maintain cookie tenderness.
6. Gently fold chocolate chips throughout dough, distributing evenly with minimal stirring.
7. Portion dough into uniform rounds using cookie scoop, spacing them 2 inches apart on prepared baking sheets.
8. Bake in preheated oven for 10 minutes, watching for slightly crisp edges and soft center. Remove and let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

• Chill the dough for at least 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
• Swap regular chocolate chips with dark, milk, or white chocolate for flavor variations that match your preference.
• Use gluten-free flour blend as a direct substitute to make these cookies suitable for those with wheat sensitivities.
• Slightly underbake the cookies for a gooey center that remains soft and rich after cooling completely.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 210 kcal
• Sugar: 15 g
• Sodium: 90 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 25 mg