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Double chocolate cookies

Double chocolate cookies

Everyone loves a chocolate cookie. These have a hint of vanilla and are filled with chunks of gooey white chocolate for twice as much fun.

4 out of 5 stars(3) Rate this recipe
  • Makes20
  • CourseSnack
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluschilling + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 120g unsalted butter, softened
  • 120g Billington's Golden Caster Sugar
  • 120g Billington's Light Brown Soft Sugar or Dark Brown Soft Sugar
  • 1 British blacktail Free Range Large Egg, beaten
  • 1 tsp vanilla extract
  • 220g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tbsp cocoa powder
  • 200g white chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped


  1. In a mixing bowl, beat together the butter and sugars for about 5 minutes with an electric hand mixer or stand mixer until fluffy and slightly lighter in colour. 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 along 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 200ºC, gas mark 6. Line 2 trays with baking parchment. Take ½ of the dough out of the fridge. Scoop slightly heaped tablespoons and roll into balls. Put 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.

  3. Put the dark chocolate in a heatproof bowl and melt it in the microwave or over a pan of simmering water. Use a teaspoon to drizzle each cookie with melted chocolate; serve warm or cooled.

Cook’s tip

Either light or dark brown soft sugar will give a delicious result here: use light brown for a rounded, classic cookie flavour or if you prefer a richer, more intense taste, try the darker sugar instead, as we did here.


Typical values per item when made using specific products in recipe


948kJ/ 227kcals



Saturated Fat












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