Double Decker Cookies
Soft, chewy Double Decker cookies packed with chocolate chips.
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Servings: 12 cookies
Calories: 339kcal
Ingredients
- 150 g Softened butter (⅔ cup) cut into cubes
- 140 g Caster sugar (∼¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Egg
- 225 g Self-raising flour (∼1+¾ cups)
- 25 g Cocoa Powder (¼ cup)
- 4 Double Decker bars (∼150g/5oz) chopped into small chunks
- 70 g Milk chocolate chips (∼2.5oz)
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a large tray or two with baking paper.
- To a large bowl, add the butter, caster sugar and soft brown sugar. Mix with an electric whisk or stand mixer to create a thick paste.
- Add the egg and mix again until smooth.
- Next, add all of the flour and the cocoa powder. Mix it in with a wooden spoon and once it's starting to stick together, use your hands to press it into a ball of dough.
- Gently knead the chopped Double Decker bars and the chocolate chips into the cookie dough.
- Divide the dough into 12 pieces and roll each one into a ball. Gently press them down to create discs that are around 1-inch thick.
- Pop them onto your tray(s), leaving an inch or two of space in between each one to allow for spreading.
- Bake the cookies, one tray at a time, for 11 minutes exactly. They will look a little underbaked at first but will firm up as they cool. Do not keep baking them or they'll end up hard and crispy!
- Leave them on the tray until completely cool, then enjoy.
Video
Notes
- If the dough is too sticky, add more flour. If it’s too dry, add a splash of milk to help it stick together.
- Cookies can be stored in an airtight container for up to 5 days.
- If you're using a non-stick cookie sheet, baking time will be 1 minute less.
Nutrition
Serving: 1cookie | Calories: 339kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 5mg | Fiber: 2g | Sugar: 30g