Squidgy double-choc cookies recipe

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2 hr


45 min

Nutrition per portion

Calories 231 kCal 12%
Fat 12g 17%
  -  Saturates 7g 35%

Squidgy double-choc cookies from Essentials magazine are at their best still warm from the oven and are a taste of chocolate heaven


  • 50g dark chocolate, broken into pieces
  • 50g golden syrup 
  • 200g butter, at room temperature
  • 225g light soft brown sugar 
  • 1tsp vanilla extract
  • 2 medium free-range eggs
  • 325g plain flour
  • 3⁄4tsp bicarbonate of soda
  • 1tsp baking powder 
  • 200g mixed chocolates (white, milk and dark) chopped into 1.5cm chunks


  • Heat oven to gas mark 4/180°C.

  • Melt dark chocolate and syrup together in a bowl over a pan of barely simmering water. Leave to cool slightly.

  • In a large bowl, beat the butter and sugar until pale.

  • Add the melted chocolate mix, vanilla and eggs, and whisk. Sift in flour, bicarbonate of soda and baking powder and mix thoroughly. Fold in half the chocolate chunks. Chill for 2-3 hours or longer to firm up.

  • Scoop the mixture into balls with a spoon and press out on lined baking trays (leave about 4cms between each). Bake for 10-12 mins, then remove from the oven and press the remaining chocolate chunks gently into each cookie.

  • Return to the oven for 2 mins. Cool on trays for a few mins, before transferring to a cooling rack.

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