Double Chocolate Cookie Bites


Cookies are one of those American inventions that even the most staunchly British chap feels utterly compelled to bake from time to time. However, it’s nice to vary things a little; I’ve never baked the same cookie twice. These aren’t in any way similar to my cardamom cookies or my American-style chocolate chunk cookies. Instead, the consistency found within the bites is both soft and fluffy; almost cake like, but not quite. This trait makes these cookies, rather conversely, almost more British than American. It’s rather tricky to decide whether there’s something morally, or indeed culturally wrong with such a thing.

By far the best feature of my double chocolate cookie bites is the contrast between the light, creamy white chocolate and the dark, bitter cocoa. Indeed, ingredients which contrast, but don’t clash, often make some of the best culinary combinations. In this case, the two very different characteristics of each chocolate serve almost as a remedy for one another; no bite is too bitter, nor too sickly. These cookies work – to borrow the phrase of a small, greedy, fair-haired, fictional girl – ‘just right’. Though, let’s face it, the collective understanding of ‘The Story of the Three Bears’. More commonly referred to as ‘Goldilocks’, has about as much definite meaning as does the term ‘cookie’. How many of you knew that in the original version the character later dubbed ‘Goldilocks’ was actually a thieving old hag?

Double Chocolate Cookie Bites

Makes 12-14


• 225g plain flour

• 1 tsp baking powder

• A pinch of salt

• 2 tbsp cocoa powder

• 100g butter

• 80g granulated sugar

• 70g dark brown sugar

• 2 eggs

• 100g white chocolate, chunked

• A splash of milk if necessary


1. Let’s make this simple. Cream together the butter and sugars. Beat in the eggs, one at a time. Mix together the flour, baking powder, salt and cocoa powder. Tip the dry, along with the chocolate chips, into the wet and mix thoroughly. The mixture may need a small splash of milk to loosen it a little – flour tends to act differently from batch to batch. Leave the dough to rest in the fridge for an hour.

2. Preheat the oven to 190C. Divide the mixture and bake the cookies 5-6 at a time, this will ensure an even bake. Each batch should take roughly 10 minutes. They are done when they look cooked and are a little gooey in the middle. Leave to cool for a short while before eating, if you find it possible.

Cost: Cookies tend to be incredibly cheap to make and these are no exception. The entire batch should, if one uses a medium price chocolate, cost around £2.30. Trust me, this is necessary expenditure!

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81 comments on “Double Chocolate Cookie Bites

  1. countrywoodsmoke
    May 5, 2012 at 5:16 pm

    Those look fab! Love the seriously big chunks of white choc,

    • frugalfeeding
      May 6, 2012 at 10:34 am

      Thanks, Marcus. I like to deal with my chocolate in chunks, chips just aren’t the same.

  2. daisy
    May 5, 2012 at 5:27 pm

    Love the use of white chocolate, for contrast and taste. Your cookies look very inviting, especially with that glass of cold milk.


  3. thesinglegourmetandtraveller
    May 5, 2012 at 5:43 pm

    You make them sounds irresistible! Yum.

  4. mariekebal
    May 5, 2012 at 6:05 pm

    Those look delicious! I made your ‘World’s best brownies’ today and they turned out great. 🙂

    • frugalfeeding
      May 6, 2012 at 10:30 am

      Thanks! Oh fantastic, they were absolutely lovely. Glad you liked them.

  5. Linda
    May 5, 2012 at 7:18 pm

    They look fab!! Will be giving them a go tomorrow.!!

    • frugalfeeding
      May 6, 2012 at 10:15 pm

      Awesome! I hope you like them, Linda.

      • Linda
        May 6, 2012 at 10:30 pm

        Made them this evening…easy to make and gorgeous!!

  6. Baker Bettie
    May 5, 2012 at 7:29 pm

    These look so good Nick! I prefer chocolate cookies to be more cake-like. These look perfectly fluffy and great contrast with the white and bittersweet chocolate.

  7. Shira
    May 5, 2012 at 7:33 pm

    Looking delicious as usual!

  8. Choc Chip Uru
    May 5, 2012 at 8:51 pm

    These look more-ish and most chocolatey 😀

    Choc Chip Uru

  9. Anastasia
    May 5, 2012 at 9:30 pm

    Chocolate + chocolate = devolicious

  10. musingmar
    May 5, 2012 at 11:06 pm

    Morally or culturally wrong? Who cares? These look good enough to excuse a multitude of wrongs!

  11. TheSuburbanSoapbox
    May 6, 2012 at 12:20 am

    I’m going to make these for my new neighbors. (after I make all the conversions to the measurements!)

  12. ninaherbert
    May 6, 2012 at 1:00 am

    Love the look of these cookies, especially given with only a few tweeks I can make them vegan.
    Thank you for sharing the recipe for these tasty looking morsels.

    • frugalfeeding
      May 6, 2012 at 10:14 pm

      Oh yes. I was actually toying with making them vegan – but I couldn’t be bothered. Perhaps I shall do a vegan cake. I hope they work out well.

  13. Chocolate Chilli Mango®
    May 6, 2012 at 1:47 am

    ohhhhhhhhhhhhh these just scream “eat me now!” 🙂

  14. cookbooksandpattycakes
    May 6, 2012 at 5:26 am

    I love a good chunkie cookie, and whit choc chunks instantly make everything AMAZING – can’t wait to make these.

    • frugalfeeding
      May 6, 2012 at 10:14 pm

      Haha! I hope you like them. I adore larger chunks.

  15. jobakes
    May 6, 2012 at 9:53 am

    Mmm now you’re talking my language – chocolate! ;). Homemade cookies are leagues apart from even good shop bought ones aren’t they? I read a tip from Jo Wheatley (GBBO2 winner) that if you take the tray out of the oven half way through baking, slam it down then return to oven to complete cooking, you get that elusive and hugely desirable chew I love in a good cookie as opposed to “biscuits”. Must try that idea soon.

    • frugalfeeding
      May 6, 2012 at 10:22 am

      They really are. how could that possibly be true? It sounds like magic…

  16. NickkiT
    May 6, 2012 at 1:12 pm

    mmmm I love chocolate cookies 🙂 I’ve tried that tip about slamming the trays down halfway through baking – it does work!

  17. Aimee@clevermuffin
    May 6, 2012 at 2:10 pm

    Oh drool you use Lindt white chocolate on your cookies!! In Oz that’s not medium priced, it’s top shelf stuff. Sigh, I miss the UK. These look awesome 🙂 but I couldn’t/wouldn’t wait the hour for the dough to harden in the fridge. It’s my short fall.

    • frugalfeeding
      May 6, 2012 at 10:12 pm

      Well, on this occasion I did. It was on offer too. It;s not the top of the top, but it’s gorgeous. Come back! I’ve still got some uncooked dough left over.

  18. Hayley (Oat Couture)
    May 6, 2012 at 3:04 pm

    Well I never! I always knew there was something suspicious about that Goldilocks! Ha! As for the cookies you have pulled an absolute blinder, they look delicious! 🙂

  19. Bam's Kitchen
    May 6, 2012 at 3:24 pm

    I would love to dip that cookie in the milk.

  20. chefconnie
    May 6, 2012 at 3:39 pm

    I have been looking for a good “cake-like” cookie recipe. I am going to make this one for the hubs today. He will love it. Thanks for posting.

    • frugalfeeding
      May 6, 2012 at 10:13 pm

      Awesome, Connie. I hope you both like them very much. I thought they were wonderful.

  21. Charlie
    May 6, 2012 at 3:56 pm

    You had me a British Chap!

    My roots are British (was born, raised, live in Canada) and I’m a staunch upholder of them.

    That said your cookies look great and I know my grandchildren are going to love them.

    I like that you used Lindt chocolate instead of supermarket chocolate.

    I have subscribed to your blog.

    Thanks for sharing
    Have a Joyful Day

    • frugalfeeding
      May 6, 2012 at 10:13 pm

      Haha, awesome. Glad you keep in touch with them. I used the lindt as a treat, it was well priced too. I hope you like them 😀 Thanks for the comment.

  22. Sarah
    May 6, 2012 at 6:25 pm

    Just made these today…seriously good they are too!

  23. thelittleloaf
    May 6, 2012 at 8:35 pm

    Yum 🙂 Love white chocolate chunks in cookies and love the mini size of these so you can feel less guilty eating lots and lots!

  24. tlp1967
    May 6, 2012 at 11:06 pm

    Oh my! Those look so good and I have to try them. I already know I will love them before I even make them.
    P.S. I love the pride you show in your recipes.

    • frugalfeeding
      May 6, 2012 at 11:30 pm

      Thanks! I do like to show pride, there’s no point doing them otherwise.

  25. thewholebagofchips
    May 6, 2012 at 11:12 pm

    These look awesome! Anything chocolate is delicious, but double chocolate is even better!!

  26. Korena in the Kitchen
    May 7, 2012 at 1:30 am

    Chocolate and chocolate, my two favorite things!

    • frugalfeeding
      May 15, 2012 at 11:34 pm

      Haha, my third favourite thing is chocolate behind chocolate and chocolate too – what a coincidence.

  27. Rufus' Food and Spirits Guide
    May 7, 2012 at 12:47 pm

    These look amazing and don’t worry, if you call them biscuits you’ll still feel really British right?

  28. allythebell
    May 7, 2012 at 1:16 pm

    I was just thinking that these look decidedly un-British. But super tasty! I need to start baking cookies again …

    • frugalfeeding
      May 15, 2012 at 11:31 pm

      Haha, that’s funny. At least we’re in agreement on the tasty thing…

  29. Jenevieve
    May 7, 2012 at 1:23 pm

    I am always looking for new chocolate on chocolate cookies. I’ll have to give these a try! I’m typically a gooey cookie girl myself (being an American), but I’ll give these “fluffy” ones a try 🙂

  30. mixmakegrow
    May 7, 2012 at 2:06 pm

    Look delish! British or American, you had me at “double chocolate.”

  31. Liz Tesar
    May 7, 2012 at 3:27 pm

    Hello! These look fantastic.

  32. Villy
    May 7, 2012 at 3:29 pm

    Lindt chocolate for the cookies. Awesome decision. They look fantastic!

  33. Heather
    May 7, 2012 at 6:02 pm

    What I learned today from this post:
    A. Cookies are considered American :)…or maybe I have that backwards, there is a certain type of cookie that is considered more american than others ? 🙂

    B. The Original Goldilocks was a Hag

    C. British Boys make pretty fabulous Cookies

    • frugalfeeding
      May 24, 2012 at 10:36 pm

      Haha – they are generally considered American here. She was. Haha, British Boy! I’ll take that as a compliment 🙂

  34. cakeboule
    May 7, 2012 at 7:44 pm

    Fancy calling Goldilocks a thieving hag! Only you could do that and get away with it. Mind you I’d be a thieving old hag if these were around! Sureley it would be rude not too?

    • frugalfeeding
      May 15, 2012 at 11:26 pm

      I do apologise – but it’s true! Haha, it would be very rude!

  35. egg me on
    May 8, 2012 at 7:15 pm

    Ha, these cookies, cookie-cakes, biscuits, baked goods, choco-treats … whatever you call them look “just right” to me!

    • frugalfeeding
      May 15, 2012 at 11:23 pm

      Haha! thanks! I really was unsure what to call them.

  36. Kelly
    May 8, 2012 at 9:52 pm

    Looks great! Now, I just need to figure out the measurement conversions…

  37. KatsHealthCorner
    May 16, 2012 at 6:34 pm

    Those are deadly.

  38. cupboardsurprise
    June 22, 2012 at 12:36 pm

    Just wanted to say I finally got around to making a batch of these after they caught my eye last month – though I had to tweak it into a dairy-free version using vitalite instead of butter, and with dairy free chocolate. I wasn’t disappointed and neither were my boyfriend or my flatmate – really good cookies, thanks!

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