Gooey and indulgent bakery style double chocolate cookies, perfect paired with a glass of milk or a doubly decadent mug of cocoa…
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Whether we’re talking brownies, cookies or cakes, there’s one way that I like my chocolate bakes – gooey! That’s why I spent hours developing the Terry’s Chocolate Orange Brownies recipe that really kick-started Knead to Dough into success in 2016. And it’s also why I perfected a base recipe for these Caramel Mars Bar Cookies, another favourite here with my readers, so that I could create gooey chocolate cookies every time.
This recipe makes about 15 large cookies. They are gooey and chewy bakery-style cookies, just the way I love them, but if you prefer them crispier just add a minute or two to the baking time.
90g brown sugar
90g caster sugar
1 egg, beaten
30g cocoa powder
170g self raising flour
1/2 teaspoon baking powder
200g of chocolate chips – I used all white chocolate, but you can use whatever mix you like of white, milk, dark or even flavoured
1. Line 2 baking trays with baking paper and preheat your fan oven to 180’C.
2. Cream together the butter and two sugars until light and fluffy, then beat in the egg.
3. Add the cocoa powder, self raising flour and baking powder. Mix until evenly combined and there are no streaks of unconsolidated flour left.
4. Fold in your chocolate chips until evenly spread through the cookie dough.
5. Scoop out equal sized balls of dough using two teaspoons, a cookie scoop or an ice cream scoop to get them equal sized. Bake at 180’C for 10-12 minutes until the Bakery Style Double Chocolate Cookies have spread and look a little crinkly on top. Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to finish cooling.
I enjoyed these cookies still a little warm from the oven with a cup of tea on the sofa. And then I enjoyed some more after work. And then I even sneaked one in while I was making breakfast this morning – they are that irresistible!
If you’ve been wanting to start your own baking blog or simply to create your own recipes like I do, you can find out my secrets for sweet success in my free Recipe Development Cheat Sheet within my resource library for bakers. Simply click the image to sign up and get your copy!
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