Double Chocolate Cookies. Super Chunky, Super Tasty!

Double Chocolate Cookies | Vagabond BakingIf you have a surplus of chocolate or a chocolate cookie desire, these are the cookies for you. They are my favourite type of cookie, crispy around the edges and wonderfully soft and chewy inside.

The chunky chocolate stays oozy for a good while after they come out of the oven, just heavenly.

Since my absolute success with the magnificent sultana and oat cookies a few weeks ago I have been experimenting with other flavours, trying to achieve a good cookie ‘base’.

I’ve been watching a bit of food TV over the last week, what with the weather and all. I could watch it for hours! I noted Canadian pastry chef Anna Olson use a couple of teaspoons of cornflour in her recipe for choc chip cookies the other day. Apparently it helps make the cookies soft, so I added some to my next batch and they turned out perfect.

So hats of to Anna, maybe it was the secret ingredient I’ve been looking for!

I had some help baking this batch, my {almost} seven year old niece Robyn. She donned an apron and learnt the finer points of baking cookies.

Double Chocolate Cookies | Vagabond Baking

Double Chocolate Cookies

Oven 180 C / gas 4 / 350 F

A baking sheet lined with parchment

  • 175 g {1 + 1/2 stick} soft, unsalted butter
  • 175 g {9/10th cup} light muscovado sugar, or light brown sugar
  • 75 g {1/3 cup} granulated sugar
  • 1 free-range egg
  • 1 tsp vanilla extract
  • 1 tbsp golden syrup {optional but adds a little something!}
  • 250 g {2 cups} plain flour
  • 2 tsp cornflour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 125 g {4 ounces} milk chocolate {I used Cadbury’s Dairy Milk}
  • 100 g {3 + 1/2 ounces} white chocolate

Firstly, chop the chocolates into chunky pieces, set aside.

Beat the butter in a mixing bowl until smooth then add the sugars and cream them together with a wooden spoon until well combined.

Add the egg, the vanilla extract and the golden syrup and beat in.

Combine the flour with the cornflour, the bicarb and the salt then sift into the batter. Stir in.

Add the chopped up chocolate and stir to distribute it well into the batter.

Use a scoop to drop spoonfuls onto the baking sheet. Leave a couple of inches between each one as they will spread when they cook. I needed to work in two batches as I only have one baking sheet.

Bake for 10 to 12 minutes, less if your cookies are smaller. The cookies should have spread and be browning around the edges.

Remove from the oven and let the cookies cool on the baking sheet for about ten minutes to firm up before transferring to a wire rack to cool further. Repeat with the rest of the batter, you can reuse the parchment.

I just adore how these cookies wrinkle and flatten as they cool, increasing the chew-factor. If you would prefer thicker cookie, refrigerate the batter for an hour or so before baking. This way it won’t cook so fast. Ah, the science of baking!


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Double Chocolate Cookies // crispy around the edges and wonderfully soft and chewy inside


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6 Responses

  1. Oh yum, those look like perfect chocolate chip cookies!

  2. nikyvanloo says:

    Yum! I love these x

  3. mmmarzipan says:

    Yum- my favourite type of cookies too! And your recipe looks AMAZING! I hope you guys win the bucket list trip! Will check out the video xx