Double chocolate chip cookies
Waitrose and Partners

Double chocolate chip cookies

These chocolate cookies are packed with gooey white chocolate chunks and have just a hint of vanilla from the added vanilla extract. 

4 out of 5 stars(1) Rate this recipe
  • Makes20
  • CourseSnack
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluschilling and cooling

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  • 120g Unsalted Lurpak Butter, softened
  • 120g caster sugar
  • 120g light brown soft sugar
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 220g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp cocoa powder
  • 200g Green & Black’s Organic White Chocolate, roughly chopped


  1. In a mixing bowl, beat together the butter and sugars until fluffy and slightly lighter in colour (8-10 minutes). Add the egg and vanilla; beat until combined. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cocoa with a generous pinch of salt. Fold this into the butter mixture with the white chocolate; mix until combined into a stiff dough. Cover the bowl and chill for at least 30 minutes (ideally 1 hour).

  2. Preheat the oven to 200˚C, gas mark 6. Line 2 trays with baking parchment. Take half the dough out of the fridge. Scoop slightly heaped tablespoons and roll into balls. Sit on the tray and flatten a little; bake one tray at a time for 10 minutes until cracks start to form. Cool on the tray until slightly firmed up; transfer to a wire rack. Repeat with the remaining cookie dough and serve either warm or cooled.


Typical values per item when made using specific products in recipe


842kJ/ 201kcals



Saturated Fat












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4 out of 5 stars1 rating