Double chocolate cookies are a classic favourite for chocolate lovers everywhere, and with these no chill cHocolate cookies, you can have fresh cookies anytime, in under 30 minutes! This means no waiting around for the dough to set in the refrigerator – just mix, scoop, and bake.

The combination of cocoa powder as well as milk and white chocolate chips creates a perfect balance of intense chocolate flavour in every bite.

Ingredients 

280g + 1 tbsp plain flour

1 tsp bicarbonate of soda 

½ tsp salt

15g cocoa powder

170g butter, melted and slightly cooled

150g brown sugar

100g caster sugar

1 large egg + egg yolk

2 tsp vanilla extract

100g milk chocolate chips

90g Milkybar white chocolate
 

Method

Step 1

Preheat the oven to 175°C 

Prepare 3 large baking trays, with grease-proof paper or silicone mats 

Step 2

Melt the butter and leave to cool for a few minutes

Step 3

In a separate bowel, combine the flour, salt, bicarb and cocoa powder and set aside

Step 4

In a free standing mixer, beat together the cooled butter and sugars until well combined 

Step 5

Add the egg, and the egg yolk to the sugar mix and continue to beat

Step 6

Add the vanilla extract and beat to combine 

Step 7

Add the flour and beat on a slow setting, until the floor is just incorporated - don’t over mix

Step 8

Chop the white chocolate 

Add the chocolate chips and chopped white chocolate and beat until the chocolate chips are evenly mixed into the batter 

Step 9

Scoop the batter using an ice cream scoop, I use a medium size scoop and can get 18/19 scoops from this recipe. You want to make sure you leave enough room between each ball on the tray as they will spread whilst baking, I usually place 6 on a tray 

Step 10

Bake for 11 minutes, it’s important to remember that cookies will continue to bake once removed from the oven, so don’t be tempted to leave them in until they’re firm

Let them cool on the trays for 5 minutes after removing from oven, and then transfer to a wire rack to cool completely 

Enjoy x