Double Chocolate Chip Cookies

Makes 10 cookies

110g unsalted butter, at room temperature

140g caster sugar

1 large egg

½ tsp vanilla extract

140g plain flour

½ tsp bicarbonate of soda

½ tsp fine sea salt

20g cocoa powder 

150g 63% dark cooking chocolate buttons, half broken into smaller pieces


  1. Cream together butter and sugar until light and fluffy either by hand or with an electric mixer
  2. Add egg and vanilla to creamed butter and combine
  3. Whisk flour, bicarb, cocoa powder and salt together in a bowl
  4. Fold flour mixture into dough
  5. Fold chocolate pieces through dough
  6. Divide dough in to 10 balls using spoons and place on a plate to chill.
  7. Chill cookie dough for at least 1 hour (ideally 2+ or at this point you can freeze the dough and cook from frozen)
  8. When you’re ready to bake, preheat oven to 180ºC/160ºC FAN 
  9. Line 2 baking trays with baking parchment
  10. Place chilled dough balls on prepared baking trays leaving lots of space for cookies to spread
  11. Bake cookies for 10-12 minutes until crispy on the edges
  12. Leave to cool, sprinkling sea salt flakes on top if desired 

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Recipe by Sarah Fassnidge. Check out her site and see her work on Instagram @sssnidge