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Double Chocolate Cookies

Fancy a mid-week treat? These delicious cookies are really quick to bake!

16 Portions

Easy 20 Minutes

Ingredients

Ingredients

For the recipe Double Chocolate Cookies

For the Cookies:

100 g Unsalted Butter (3 ½ oz) softened
75 g Dark Muscovado Sugar (3 oz)
Egg Yolk
115 g Plain Flour (4 oz)
15 Dr. Oetker Fine Dark Cocoa Powder (15g or ½ oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
100 g Dr. Oetker White Chocolate Chips

Preparation

Preparation

1

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line 2 baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy. Beat in the egg yolk.

2

Sift the flour, cocoa powder and Baking Powder on top and add the Chocolate Chips. Mix together to form a firm dough.

3

Form into 16 walnut-sized balls and space apart on the prepared baking trays; press down gently to flatten the tops. Bake in the oven for about 12 minutes until just firm. Leave to cool for 5 minutes then transfer to a wire rack. Even more delicious served warm!

1 serving = 27g

Nutritional Information For the recipe Double Chocolate Cookies

Per serving Per 100g/ ml
Energy 879kJ
211kcal
1782kJ
428kcal
Fat 12g 25g
Carbohydrate 16g 32g
Protein 6g 12g