The best cookies are crisp around the edges, just the right side of squidgy towards the middle, and packed with chocolate chunks – just like these.
These double chocolate chip cookies tick all the boxes. Just like our classic chocolate chip cookies, they have big chunks of milk chocolate in. But in addition, these also contain milk and white chocolate chunks, plus we’ve infused the dough with chocolate too. And not just cocoa powder like most recipes – this is actual melted chocolate. The result is a seriously decadent chocolate-y biscuit. This recipe makes a batch of 24 biscuits. You can split the dough into two if you prefer, and freeze half to use at a later date.
It takes about three to four hours to prepare these delicious treats, but actually most of that time is chilling in the fridge. This is an important step if you want to get the right texture, so don't skip it. If you have time, start the day before and leave the biscuits to chill in the fridge overnight.
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- 50g dark chocolate, broken into pieces
- 50g golden syrup
- 200g butter, at room temperature
- 225g light soft brown sugar
- 1 tsp vanilla extract
- 2 medium free-range eggs
- 325g plain flour
- ¾ tsp bicarbonate of soda
- 1 tsp baking powder
- 200g mixed chocolates (white, milk and dark) chopped into 1.5cm chunks