Mary Berry’s Double Chocolate Chip Cookies are a decadent, cocoa-rich treat that combines a soft, fudgy center with a slight exterior crunch. Ideally the butter should be softened at room temperature for at least two hours to ensure it creams perfectly with the sugars for a consistent dough texture.
Mary Berry Double Chocolate Chip Cookies Recipe Ingredients
- 100g (4 oz) butter, softened
- 75g (3 oz) light muscovado sugar
- 50g (2 oz) caster sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 175g (6 oz) plain flour
- 25g (1 oz) cocoa powder
- 1/2 tsp baking powder
- 100g (4 oz) plain chocolate chips
- 50g (2 oz) white chocolate chips (optional, for contrast)
How To Make Mary Berry Double Chocolate Chip Cookies Recipe
- Preheat and Prep: Preheat your oven to 180°C (160°C fan/Gas 4). Line two large baking trays with non-stick baking parchment to prevent the cookies from sticking.
- Cream the Fats and Sugars: In a large bowl, beat the softened butter, muscovado sugar, and caster sugar together until the mixture is light, fluffy, and well combined.
- Add Liquid Ingredients: Gradually add the beaten egg and vanilla extract to the creamed mixture, beating well after each addition until smooth.
- Sift and Fold: Sift the plain flour, cocoa powder, and baking powder into the bowl. Using a large metal spoon, gently fold the dry ingredients into the wet mixture until just combined.
- Incorporate the Chips: Stir in the plain and white chocolate chips until they are evenly distributed throughout the dough.
- Shape the Cookies: Spoon rounded tablespoons of the mixture onto the prepared baking trays. Ensure you leave plenty of space between each (at least 5 cm), as these cookies will spread during baking.
- Bake: Place the trays in the center of the oven and bake for 10 to 12 minutes. The cookies should be set at the edges but still feel slightly soft in the middle.
- Cool: Leave the cookies to cool on the trays for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Recipe Tips
- Muscovado Sugar: Using light muscovado sugar instead of just plain white sugar is the secret to a chewy, toffee-like texture. Ensure there are no lumps in the sugar before adding it to the butter.
- Don’t Over-bake: These cookies will look slightly underdone when you take them out of the oven. This is intentional; they will continue to firm up as they cool, ensuring a fudgy rather than cakey center.
- Uniform Size: Use an ice cream scoop to portion the dough if you want perfectly uniform, round cookies that bake at the exact same rate.
- Sifting is Key: Always sift the cocoa powder, as it is prone to clumping. Lumps of cocoa powder in the dough can leave bitter spots in the finished cookie.
What To Serve With Mary Berry Double Chocolate Chip Cookies
Double chocolate chip cookie pairings are indulgent additions frequently served as a comforting snack or a delightful end to a family meal. Ideally the cookies should be served alongside a tall glass of cold whole milk to provide a refreshing, creamy contrast to the intense richness of the dark cocoa and melted chocolate chips.
- A hot cup of freshly brewed coffee or a creamy latte
- A scoop of vanilla bean ice cream to make an ice cream sandwich
- Mary Berry Lemon Cookies for a varied dessert platter
- A small glass of cold milk for the ultimate classic pairing
How To Store Mary Berry Double Chocolate Chip Cookies
- Room Temperature: Store the cooled cookies in an airtight container for up to 5 days. Keeping them in a cool, dry place ensures the chocolate chips don’t soften too much.
- Reheat: If you prefer a “just out of the oven” experience, pop a cookie in the microwave for 10 seconds to melt the chocolate chips slightly.
- Freeze: You can freeze the baked cookies for up to 3 months. Alternatively, freeze the unbaked dough balls and bake them directly from frozen, adding an extra 2 minutes to the cooking time.
Mary Berry Double Chocolate Chip Cookies Nutrition Facts
- Calories: 185 kcal (per cookie)
- Carbohydrates: 22g
- Protein: 2g
- Fat: 10g
- Fiber: 1g
- Sugar: 14g
Nutrition information is estimated per cookie based on 15 servings.
FAQs
Mary Berry typically uses plain flour with a small amount of baking powder for these to control the spread. If you use self-raising flour, omit the baking powder, but the cookies may be slightly puffier and more cake-like.
Yes, you can use milk, dark, or white chocolate chips, or a combination of all three. Dark chocolate provides the best balance against the sweetness of the sugars.
This usually happens if the butter was too melted or oily rather than just softened. If your kitchen is very warm, chill the dough balls for 15 minutes before putting them in the oven.
Try More Recipes:
- Mary Berry Florentine Cookies Recipe
- Mary Berry Lemon Cookies Recipe
- Mary Berry 3 Ingredient Cookies Recipe
Mary Berry Double Chocolate Chip Cookies Recipe
Description
Mary Berry Double Chocolate Chip Cookies Recipe Description: A rich, fudgy, and intensely chocolatey cookie featuring both cocoa powder and a generous amount of chocolate chips.
Ingredients
Instructions
- Cream butter and sugars until fluffy.
- Beat in the egg and vanilla extract.
- Fold in sifted flour, cocoa, and baking powder.
- Stir in the chocolate chips.
- Drop tablespoons of dough onto lined trays, spaced apart.
- Bake at 180°C for 10–12 minutes.
- Cool on the tray for 5 minutes before moving to a wire rack.
Notes
- This is a classic Mary Berry recipe often featured in her “Fast Cakes” and “Baking Bible” collections.
- For an extra touch of luxury, use high-quality chocolate chips with at least 50% cocoa solids.
- Make sure the oven is fully preheated for the best rise and spread.
