Mary Berry’s Double Chocolate Cookies

This recipe is from Mary Berry’s Baking Bible, and quite frankly the book is my Bible. It’s great for new bakers as well as experienced ones. And as it’s Mary you know the recipes will be goooood.

These will be soft when they first come out of the oven but will harden up, so don’t cook for any more than 15 minutes.

Serves: Makes 36 cookies

Prep: 15 minutes

Cook: 15 minutes


  • 200g plain chocolate (39% cocoa solids)
  • 50g unsalted butter
  • 397g can condensed milk
  • 225g self-raising flour
  • 65g milk or white chocolate buttons


  1. Lightly grease 3 baking trays. Break up the chocolate and gently melt it along with the butter in a bowl  set over a pan of simmering water, stirring occasionally. Stir in the condensed milk, then take off the heat and cool.
  2. Mix in the flour and the chocolate buttons, and chill the mixture until firm enough to handle. Pre-heat the oven to 160°C Fan.
  3. Place large teaspoonfuls of the mixture spaced well apart on the prepared baking trays. Bake in the pre-heated for about 15 minutes. The cookies should still look soft and should glisten. Don’t over cook them as they soon become very hard. Carefully remove the cookies with a palette knife and leave to cool on a wire rack.

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