Double chocolate chip cookies
These easy double chocolate chip cookies are such a tasty, simple and fun bake. Kids and beginner bakers will love making and eating these delicious chocolatey cookies.
This easy double chocolate chip cookie recipe, is such a fun, simple and tasty bake. The cookies are soft and chewy and really really chocolatey. But best of all, they’re super easy for kids or beginner bakers to make.
Cookies are a great bake for kids and these double chocolate chip cookies are no exception. There’s no need to roll or cut anything out, they only use a few ingredients, and they only take 10 minutes in the oven so you don’t need a lot of patience waiting for them to be ready.
How can kids help makes these double chocolate chip cookies?
This is such an easy cookies recipe for kids my kids are able to do it all themselves. As with all baking, kids can help measure and mix the ingredients for the cookie dough. There’s not too many ingredients and it all gets mixed together in the same mixing bowl which makes it nice and simple to do.
Your kids can also enjoy forming the cookies. Unlike with iced biscuits you don’t have to roll or cut out the cookies, simply get your kids to dollop the cookie dough on the baking tray (making sure they’re all roughly the same size). It’s all nice and easy.
The only messy part which you might need to watch out for is adding the cocoa. It has a tendency to go everywhere so you might need to keep a cloth for wiping up the mess to hand.
How do you stop your cookies flattening when the bake?
There are normally two reasons why your cookies have come out the oven too flat. You should also always put your cookies into the fridge to chill for 20 minutes or so before you bake them. This should stop your cookies from spreading too much in the oven.
The other reason for flat cookies is that there’s too much butter/too little flour. Try adjusting your ratio or butter to flour if you don’t like how your cookies have turned out.
How long do double chocolate chip cookies keep?
In our house, these cookies disappear in a day or two, but they will keep in an air tight container for 3-5 days. You can also freeze cookies, either before they’re baked or after. Wrap them in cling film/ glad wrap and pop them in a freezer bag. In the freezer they’ll keep for a few months. Make sure you leave them out to defrost fully before you serve them.
What can I use instead of self raising flour?
If you don’t have any self raising flour swap it for an equal amount of plain or all purpose flour and add a teaspoon of baking powder.
What other cookies can we make?
Chocolate chip cookies
Rainbow M&M cookies
Strawberry cookies
Raspberry and white chocolate cookies
Chocolate marshmallow cookies
Nutella stuffed cookies
Rolo cookies
Brownie cookies
White chocolate chip cookies
Smartie cookies
Chocolate dodgers
Caramel stuffed cookies
Fudge cookies
Biscoff stuffed cookies
Bourbon biscuits
Triple chocolate cookies
Marble cookies
Or check out all our easy cookie recipes in one place.
Useful equipment
You might need the following baking tools/gadgets to make these double chocolate chip cookies
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
Baking tray
Wire rack
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Time: 30 minutes + 10 minutes baking
Serves: 16 cookies approx
Ingredients
100g (1/4 cup) butter, softened
150g (3/4 cup) brown sugar
1 egg,
1/2 teaspoon vanilla extract
175g (1 1/2 cups) self raising flour*
20g (¼ cup) cocoa powder
100g (1/2 cup) chocolate chips (milk or white)
How to make easy double chocolate chip cookies
Preheat the oven to 180C /170C Fan / 330F and line two or three baking trays with baking or parchment paper.
Cream the butter and sugar together
Get your kids to measure the butter and sugar and add them to a free-standing mixer or a large mixing bowl. If your butter isn’t soft (it needs to be so it will mix), cut it into a few pieces then pop it in the microwave for 10 seconds or so to soften it (not long enough to melt it).
Cream the butter and sugar together using the k-paddle attachment of your mixer or a hand held mixer (or even wooden spoons) until the sugar and butter are light and fluffy.
Add the eggs and vanilla extract
Get your child to break the egg into a small bowl. We find it safer to crack the egg into a separate small bowl first because it’s easier to fish out any shell that goes in. If it does, simply fish it out with a larger piece of shell or a small spoon. It will stick to that better than it will your finger.
Add the vanilla extract. You might need to hold the spoon while your child pours in the vanilla or vice versa. Older children might be able to do it all themselves.
Mix the egg and vanilla in to your butter/sugar. Don’t worry if your mixture looks a bit sloppy at this point.
Add the remaining ingredients
Measure the flour and cocoa powder out then add them to your mixing bowl/free-standing mixer. Slowly mix it in until it all comes together in a nice cookie dough. If you need to, use a spatula to scrape the mixture down from the sides of the bowl so it is all well mixed in.
Finally, get your kids to add in the chocolate chips to your dough mixture. The easiest way is just to pour them straight in then mix them in with a spatula or wooden spoon until they are well spread through your cookie dough. The mixture is quite stiff and this may be too hard for younger children, you you might need to help them make sure the chocolate chips are evenly distributed.
Form the cookies
Using a spoon (or if you prefer, your hands) add (about 12) dollops of dough mixture to your baking trays. These cookies spread a lot while baking so leave as much space between each cookie as possible. Try to get your kids make the dollops of cookie dough roughly the same size so they bake evenly.
If you have more/less than 12 balls of cookie dough you might need to adjust the baking time.
Put your baking trays in the fridge to chill for 15 minutes.
Bake the double chocolate chip cookies
Bake the cookies in the oven for 10-12 minutes. They’re ready when they have flattened down slightly, and the top looks a bit crispy and not wet.
Leave them on the baking trays to cool slightly, then move them to a wire rack to cool completely.
Serve and enjoy.
Double chocolate chip cookies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Hand held mixer
- Measuring cups
- measuring spoons
- baking tray
- Wire rack
Ingredients
- 100 g (¼ cup) butter, softened
- 150 g (¾ cup) brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 175 g (1 ½) cups self raising flour*
- 20 g (¼ cup) cocoa powder
- 100 g (½cup) chocolate chips (milk or white)
Instructions
Preheat the oven to 180C /170C Fan / 330F and line two or three baking trays with baking or parchment paper.
Cream the butter and sugar together
- Measure the butter and sugar and add them to a free-standing mixer or a large mixing bowl. Cream the butter and sugar together using the k-paddle attachment of your mixer or a hand held mixer (or even wooden spoons) until the sugar and butter are light and fluffy.
Add the eggs and vanilla extract
- Break the egg into a small bowl, then add it to your mixing bowl. Add the vanilla extract.
- Mix the egg and vanilla in to your butter/sugar. Don't worry if your mixture looks a bit sloppy at this point.
Add the remaining ingredients
- Measure the flour and cocoa powder out then add them to your mixing bowl/free-standing mixer. Slowly mix it in until it all comes together in a nice cookie dough. If you need to, use a spatula to scrape the mixture down from the sides of the bowl so it is all well mixed in.
- Finally, add in the chocolate chips to your dough mixture then mix them in with a spatula or wooden spoon until they are well spread through your cookie dough. The mixture is quite stiff and this may be too hard for younger children, you you might need to help them make sure the chocolate chips are evenly distributed.
Form the cookies
- Using a spoon (or if you prefer, your hands) add (about 12) dollops of dough mixture to your baking trays. These cookies spread a lot while baking so leave as much space between each cookie as possible. Try to make your dollops of cookie dough roughly the same size so they bake evenly.
- If you have more/less than 12 balls of cookie dough you might need to adjust the baking time.
- Put your baking trays in the fridge to chill for 15 minutes.
Bake the chocolate chip cookies
- Bake the cookies in the oven for 10-12 minutes. They’re ready when they have flattened down slightly, and the top looks a bit crispy and not wet.
- Leave them on the baking trays to cool slightly, then move them to a wire rack to cool completely.
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