Fancy Double Chocolate Chip Cookies

    52 minutes

    These delicious double chocolate chip cookies are rolled in icing sugar before baking which gives them a fancy appearance after they have risen.

    264 people made this

    Makes: 36 cookies

    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2 cups dark chocolate chips
    • 90g butter, softened
    • 1 cup white sugar
    • 1 1/2 teaspoons vanilla essence
    • 2 eggs
    • 1/2 cup icing sugar

    Preparation:20min  ›  Cook:12min  ›  Extra time:20min chilling  ›  Ready in:52min 

    1. Combine flour, baking powder and salt. Set aside.
    2. Melt 1 cup of chocolate chips over low heat or in the microwave. Cream butter and sugar then add melted chocolate chips and vanilla. Beat in eggs. Stir in the flour mixture and remaining chocolate chips.
    3. Wrap the dough in plastic wrap and freeze until firm (about 20 minutes). Preheat oven to 180 degrees C.
    4. Form dough into 3cm balls, then roll the balls in icing sugar. Place on ungreased baking trays and bake 10-12 minutes. Cool on a wire rack.

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    Reviews in English (211)


    Massive fail,flat and oozing off the tray. 2 trys,never again!  -  01 Oct 2014


    These cookies are awesome! I followed the reciped exactly, but doubled it. I ended up with close to 90 cookies, and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long, so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh, though!!!  -  17 Apr 2007  (Review from Allrecipes USA and Canada)


    The dough is delicious, and the cookies even better! Easy to make, and very chocolatey. Would also be really good with some white chocolate chips I imagine, and I think I'll try that next time. I didn't want to mess up another pan to melt the chocolate chips, so I stuck them in the microwave on low power for a few minutes. Worked well, just make sure to stir every 30 seconds or so they can burn, as I learned from experience. I wonder if some of the reviewers aren't familiar with this type of cookie; several folks have mentioned that the powdered sugar left funny white spots on the cookies after baking. I've generally seen these called "Chocolate Quakes", and the idea is to have a white, sugar-covered ball of dough which breaks open during baking to reveal the chocolate underneath.  -  12 Dec 2006  (Review from Allrecipes USA and Canada)