Double Chocolate Chip Cookies

Taken from Paul Hollywoods book The Weekend Baker They sound nice and whilst the baked cookie recipe is excellent I certainly would like to try other cookie recipes to find the best one.


  • 150g softened unsalted butter
  • 150g caster sugar
  • 100g light soft brown sugar
  • 1 large egg
  • 250g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 45g cocoa powder
  • 100g dark chocolate chips
  • 50g milk chocolate chips


  1. In a large bowl, cream the butter and both sugars together with an electric whisk until smooth and fluffy. Add the egg & mix together well.
  2. In a separate bowl, mix the flour, baking powder and cocoa and add to the butter mixture mixing well to form a stiff dough. It will look like there’s too much flour at first but whisk slowly and a stiff dough will eventually form, when t does add the chocolate chips.
  3. Tip the dough onto a large piece of clingfilm and roll into a cylinder shape (27cm x 6cm wide). Place in the fridge for at least 2 hours.
  4. Line two baking trays with parchment paper and preheat your oven to 160C/gas mark 3.
  5. Unwrap the dough and cut into 16 equal slices and place on the prepared trays, leaving room to spread.
  6. Bake for 12 – 15 minutes – the cookies will rise and spread, being soft when you first remove them from the oven, so leave on the tray for a few moments to firm before cooling completely on a wire rack.

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