Double Chocolate Chip Cookies

    25 min

    These cookies are perfect for kids and the kid in you. They are dotted with both plain and white chocolate and will become a firm favourite in your house. Enjoy with a big mug of tea or coffee.

    95 people made this

    Makes: 30 cookies

    • 225g buttery margarine spread
    • 150g caster sugar
    • 175g dark brown soft sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 280g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 170g plain chocolate chips
    • 170g white chocolate chips

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, cream the margarine, caster sugar and dark brown soft sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, bicarbonate of soda and salt, stir into the creamed mixture. Finally stir in the chocolate chips, if the batter is too stiff, you may need to use your hands.
    3. Drop batter by heaping spoonfuls onto unprepared baking tray. Bake for 7 to 10 minutes in the preheated oven or when lightly brown. Allow cookies to cool for a few minutes on the baking tray before removing to cool on wire racks.

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    Reviews & ratings
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    Reviews in English (80)


    Very easy recipe to follow.. They didn't look as nice and cookie looking as the picture!! Have given 4 stars because for me they were FAR too sweet but my friends and family ate them all so they can't have been all bad!  -  30 Dec 2012


    The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good recipe. I altered it a bit... here are my changes: 3/4 Butter, 1/2 White sugar, 3/4 lightly packed brown sugar, 1 Tbsp Vanilla and 2-1/2 Cups flour. I baked the cookies in a 350 oven for about 9-11 minutes.. depending on the size. REMEMBER.. if your cookies are flattening.. they need more flour. Whenever I make cookies.. I make 4 on a pan for the first bake time.. that way I can adjust the recipe if needed! Enjoy and thanks for the recipe! Lala  -  16 Jan 2006  (Review from Allrecipes US | Canada)


    These cookies are fantastic... when made right. For other cookie novices out there, here's what I learned! 1) Oxided butter tastes bad. If it's badly yellowed on the outside, don't use it or your dough will taste bad. 2)The best tasting white chocolate chips contain cocoa butter and are really hard to find. 3)Cheap blenders overheat easily and metal silverware spoons bend easily. 4)You don't need to flatten the dough valls to get them to bake evenly -- if you roll the dough into balls or drop as rounded shapes, the cookies come out puffier and flatten less. 5)Undercooked cookies are as bad as overcooked cookies. Wait until you see the tops just starting to brown before taking the sheet out of the oven (9.5 minutes for me!). 6)Air bake, non-stick cookie sheets are worth the money - convenient and no burnt cookie bottoms.  -  09 Dec 2005  (Review from Allrecipes US | Canada)