Lucy M. These cookies are rich, fudgy, and packed with double the chocolate. They’re soft in the middle, slightly chewy, and perfect when you’re craving something extra chocolaty.
I still remember the first time I made Double Chocolate Cookies. I had a bar of dark chocolate and some leftover condensed milk, and I thought—why not mix them together? What came out of the oven was pure magic. These cookies are a dream for any chocolate lover. The mix of melted dark chocolate and creamy white chocolate chips makes every bite soft, sweet, and gooey. If you love chocolate, you’re going to love these cookies.
Ingredients
- 200g dark chocolate (roughly chopped into pieces)
- 60g salted butter (about ¼ cup)
- 400g full-fat condensed milk (1 standard can)
- 230g all-purpose flour (a little over 1¾ cups)
- 2½ tsp baking powder
- ½ tsp salt
- 120g white chocolate chips (about ⅔ cup)
Instructions
Step 1:
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper so the cookies don’t stick.
Step 2:
Melt the dark chocolate and butter together in a heatproof bowl. I usually do this in the microwave in 30-second bursts, stirring each time, until it’s smooth and glossy. Let it cool down for a few minutes.
Step 3:
Pour in the condensed milk and stir until everything is combined. It should look thick and chocolatey already.
Step 4:
In a separate bowl, mix the flour, baking powder, and salt. Then slowly add this dry mix to the chocolate mixture. Stir it in bit by bit. It might take a little muscle!
Step 5:
Add the white chocolate chips and fold them in. The dough will be thick and sticky—that’s a good sign.
Step 6:
Scoop out small balls of dough and place them on your baking tray. Leave some space in between because they will spread a little.
Step 7:
Bake for 10–12 minutes. The cookies should look set at the edges but soft in the middle. Don’t worry—they’ll firm up as they cool.
Step 8:
Let them cool on the tray for 5 minutes, then move them to a wire rack. Or eat one warm if you can’t wait. I always do!
Double Chocolate Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper so the cookies don’t stick.
- Melt the dark chocolate and butter together in a heatproof bowl. I usually do this in the microwave in 30-second bursts, stirring each time, until it’s smooth and glossy. Let it cool down for a few minutes.
- Pour in the condensed milk and stir until everything is combined. It should look thick and chocolatey already.
- In a separate bowl, mix the flour, baking powder, and salt. Then slowly add this dry mix to the chocolate mixture. Stir it in bit by bit. It might take a little muscle!
- Add the white chocolate chips and fold them in. The dough will be thick and sticky—that’s a good sign.
- Scoop out small balls of dough and place them on your baking tray. Leave some space in between because they will spread a little.
- Bake for 10–12 minutes. The cookies should look set at the edges but soft in the middle. Don’t worry—they’ll firm up as they cool.
- Let them cool on the tray for 5 minutes, then move them to a wire rack. Or eat one warm if you can’t wait. I always do!
Notes
Add-In Ideas to Make Them Your Own
One of the things I love most about Double Chocolate Cookies is how easy they are to customize. You can toss in all sorts of fun extras to make them suit your taste. Try adding chopped walnuts or pecans for a crunchy bite. Want a richer flavor? Stir in a teaspoon of espresso powder—it brings out the chocolate even more. Sometimes I mix in caramel chunks or swirl in a spoonful of peanut butter before baking. If you like a salty-sweet combo, sprinkle a little sea salt on top just before they go into the oven. Play around with your favorites—there’s no wrong way to enjoy a cookie!Add-In Ideas to Make Them Your Own
One of the things I love most about Double Chocolate Cookies is how easy they are to customize. You can toss in all sorts of fun extras to make them suit your taste. Try adding chopped walnuts or pecans for a crunchy bite. Want a richer flavor? Stir in a teaspoon of espresso powder—it brings out the chocolate even more. Sometimes I mix in caramel chunks or swirl in a spoonful of peanut butter before baking. If you like a salty-sweet combo, sprinkle a little sea salt on top just before they go into the oven. Play around with your favorites—there’s no wrong way to enjoy a cookie!
In the mood for something lighter and more classic? Check out my recipe for Mary Berry’s shortbread fork biscuits—buttery, crumbly, and perfect with tea!
Nutritional Value (per cookie, approx.)
- Calories: 180 kcal
- Fat: 8g
- Sugar: 14g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
Conclusion
These Double Chocolate Cookies are one of my favorite weekend treats. They come together fast, and the flavor is always amazing. You don’t need fancy tools—just simple ingredients and a love for chocolate. The mix of dark and white chocolate gives every bite something special. Bake a batch and share them with someone, or keep them all for yourself (no judgment here!).
