The all-time BEST Double Choc Cookies! Perfect for lunch boxes or a cheeky late night treat.. this simple recipe will become your favourite in no time!
I can’t believe I haven’t posted this recipe before! It is my absolute favourite, go-to Double Choc Cookies recipe. It’s a Donna Hay recipe and I make it all the time… ALL THE TIME!!! Why oh why these haven’t been put on Bake Play Smile earlier is totally beyond me. Perhaps I’m losing my mind!
Anyway, fear not… here it is! The best ever Double Choc Cookies recipe. And yes occasionally I have gone a bit wild and made them into triple chocolate biscuits! These biscuits are melt-in-your-mouth, crazy good! They are perfect for when you need a chocolate fix… ahhh hello? If you are like me then you ALWAYS need a chocolate fix!
They are from the Donna Hay Modern Classics Book 2 (don’t mind the fact that my book is looking a little worse for wear… it’s been very used and abused over the years!). In my defence, any cookbook that has cookie dough and cake marks all over it has to be a good one!
These Double Choc Cookies make a big batch (28 big cookies to be exact) and last really well. They go nice and soft and chewy after a couple of days. Ohhhh yeah and they are pretty darn amazing slightly heated up and crumbled over ice-cream with a little drizzle of chocolate or caramel sauce… just saying!!
Anyway, we are heading off on a road trip up the NSW coast today so I’m thinking that these are going to be the perfect road-tripping food! Sugar hit anyone?
PS. Please like my new Facebook page… Pretty, pretty please with a cherry on top!!!!!
The Best Ever Double Chocolate Biscuit Recipe!
- 250 g butter softened
- 1 cup brown sugar
- 3/4 cup sugar
- 3 eggs
- 2 and 1/4 cups plain flour
- 1 teaspoon baking powder
- 1/2 cup cocoa
- 140 g dark choc bits milk or caramel work really well too!
- 140 g white choc bits
Preheat the oven to 150 degrees celsius (300 degrees fahrenheit).
Beat the butter and sugars in a bowl until light and creamy.
Add the eggs gradually and beat well.
Add the sifted flour, baking powder, cocoa and mix well.
Mix in the chocolate bits.
Shape 2 tablespoonfuls of the mixture into round balls and flatten slightly.
Place on trays lined with baking paper.
Leave enough room for the cookies to spread a little.
Bake for 20-25 minutes or until brown on the bottom.
Cool on wire racks.