Double chocolate cookies

Name: Double chocolate cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20
Ingredients: 120 g unsalted butter, softened; 120 g Billington's Golden Caster Sugar; 120 g Billington's Light Brown Soft Sugar or Dark Brown Soft Sugar; 1 British blacktail Free Range Large Egg, beaten; 1 tsp vanilla extract; 220 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 2 tbsp cocoa powder; 200 g white chocolate, roughly chopped; 100 g dark chocolate, roughly chopped

Everyone loves a chocolate cookie. These have a hint of vanilla and are filled with chunks of gooey white chocolate for twice as much fun.

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Vegetarian

Makes20
CourseSnack
Prepare20 mins
Cook25 mins
Total time45 mins
Pluschilling + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

120g unsalted butter, softened
120g Billington's Golden Caster Sugar
120g Billington's Light Brown Soft Sugar or Dark Brown Soft Sugar
1 British blacktail Free Range Large Egg, beaten
1 tsp vanilla extract
220g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp cocoa powder
200g white chocolate, roughly chopped
100g dark chocolate, roughly chopped

In a mixing bowl, beat together the butter and sugars for about 5 minutes with an electric hand mixer or stand mixer until fluffy and slightly lighter in colour. Add the egg and vanilla; beat until combined. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cocoa with a generous pinch of salt. Fold this into the butter mixture along with the white chocolate; mix until combined into a stiff dough. Cover the bowl and chill for at least 30 minutes (ideally 1 hour).
Preheat the oven to 200ºC, gas mark 6. Line 2 trays with baking parchment. Take ½ of the dough out of the fridge. Scoop slightly heaped tablespoons and roll into balls. Put on the tray and flatten a little; bake one tray at a time for 10 minutes until cracks start to form. Cool on the tray until slightly firmed up; transfer to a wire rack. Repeat with the remaining cookie dough.
Put the dark chocolate in a heatproof bowl and melt it in the microwave or over a pan of simmering water. Use a teaspoon to drizzle each cookie with melted chocolate; serve warm or cooled.

Cook’s tip

Either light or dark brown soft sugar will give a delicious result here: use light brown for a rounded, classic cookie flavour or if you prefer a richer, more intense taste, try the darker sugar instead, as we did here.

Typical values per item when made using specific products in recipe