Double-Chocolate Cookies
Slice and bake double chocolate cookies with heaps of dark cocoa powder and white chocolate chunks.
Recipe type: Dessert
Serves: 20 cookies
  • 150g unsalted butter, room temperature
  • 250g brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg, lightly beaten
  • 1½ cups (225g) plain flour
  • ½ teaspoon baking powder
  • ½ cup (50g) Dutch-processed cocoa powder
  • 200g white chocolate, coarsely chopped
  1. Sift together flour, baking powder and cocoa powder in a bowl. Set aside.
  2. Place butter and sugar in the bowl of an electric mixer and beat until thick and pale, about 4 minutes. Add vanilla extract and egg, then continue to beat until just combined. Fold in the flour mixture (I used my KitchenAid on low speed to fold in the flour mixture just until the dough started sticking together), then stir through the white chocolate chunks.
  3. Form the dough into a 7cm-wide log, then enclose in plastic wrap. Place in the refrigerator to chill for at least 30 minutes (I left mine in for a bit over an hour because the dough wasn’t very firm after just 30 minutes).
  4. Preheat the oven to 180C and line a baking tray with baking paper.
  5. Unwrap the dough and slice into 1.5cm-thick rounds, using a serrated knife. Place slices on the tray, 4cm apart, and bake for 10-15 minutes until firm. Remove from the oven and cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe by sweetest kitchen at