Double Dark Chocolate Chip Cookies

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recipe by The Kitchen Paper

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

This recipe yields soft, dark chocolate cookies that will disappear in a hurry! Use large chunks of dark chocolate for a different texture, and make sure not to over-bake these — they’re best soft!

Inspired by:

recipe updated 8 Oct 2019


  • Plain flour icon
    Plain flour
    1.5 cups (194g)
  • Salt icon
    about ¼ teaspoon (1g)
  • Cocoa powder icon
    Cocoa powder
    about ¾ cup (59g)
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 tsp (5g)
  • Granulated sugar icon
    Granulated sugar
    about ¼ cup (67g)
  • Unsalted butter icon
    Unsalted butter
    about ½ cup (115g)
  • Light brown sugar icon
    Light brown sugar
    about ½ cup (97g)
  • Egg icon
    1 (50g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Milk icon
    1 tbsp (15ml)
  • Dark chocolate chips icon
    Dark chocolate chips
    1 cup (170g)


  • kCook icon Stand Mixer
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Stand mixer bowl

Step preview

  1. Add plain flour, salt, cocoa powder and bicarbonate of soda to a clean large mixing bowl
  2. Mix together then set aside
  3. Add granulated sugar, unsalted butter and light brown sugar to a clean stand mixer bowl
  4. Whisk together until light and fluffy
  5. Add egg to the stand mixer bowl
  6. Whisk continuously
  7. Add vanilla extract and milk to the stand mixer bowl
  8. Whisk until combined
  9. Transfer content of large mixing bowl to stand mixer bowl
  10. Mix together until dough forms
  11. Fold dark chocolate chips into the stand mixer bowl
  12. Chill in fridge - 30 min
  13. Pre-heat oven - 175°C
  14. Prepare a clean baking sheet with parchment paper
  15. Scoop content of stand mixer bowl onto baking sheet into balls
  16. Flatten
  17. Bake until browned at edges - 10 min, 175°C
  18. Transfer onto cooling rack
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