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Double Chocolate Cookies

Double Chocolate Cookies

Servings 33 small cookies


  • oz 90g butter softened
  • 2/3 cup firmly packed brown sugar
  • 4 heaped tablespoons Nutella or simular hazelnut spread
  • 1 free-range egg
  • 1 cup plain flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¾ cup white chocolate roughly chopped


Because this recipe is for a larger batch you will need a larger sized cookie tray or do what I do and cook the cookies in 2 batches.

  • Heat oven to 350 (180C) and line a cookie tray with parchment paper.
  • Using an electric hand mixer (or some serious elbow grease) cream the butter, brown sugar and Nutella until pale.
  • Mix in the egg then sift in the dry ingredients and mix well. Stir through the white chocolate.
  • Roll heaped teaspoons of the mixture into little balls (mine were a little under an inch in diameter) and place on the tray allowing room for spreading. Press down on each cookie gently with a fork.
  • Bake for about 12 minutes, turning the tray half way if your oven is not fan-forced. Allow to cool on the tray for a few minutes before turning out onto a wire rack.