Double Chocolate Jazzie Cookies

Double Chocolate Jazzie Cookies: a deliciously chocolately cookie with a JAZZIE topping <3


Cookies are most definitely one of my favourite things to bake, not only are they super quick to make but they are SO good to munch on when still warm from the oven. These are packed full of chocolately goodness with some chocolate chips thrown in to add even more chocolate to the mix. I always like to add a little something extra on top as well, a different texture or flavour to really make the cookies the best they can be. This time I decided to jazz things up!


I remember eating jazzies from the pick ‘n’ mix on the way into the cinema or when Woolworths was still around, anytime we went by the shop. A chocolate base with hundreds and thousands on top – what is not to love about that combo?!


I recently came across a new addition to the Tesco bakery isle seen as I have a tendency to browse the isle whenever I’m shopping I notices these things. My train of thought is usually, ‘I need some milk..’ …. ‘let’s walk down the home baking isle even though I don’t need anything I might see something I can impulse buy…’ – pretty much how my shopping trips go! Anyhow, I saw these cute mini jazzies and as I have an obsession with all things miniature I couldn’t resist and bought 2 packs – and it turned out to be the best baking impulse buy I’ve made in a while! <3


This recipe follows one that I’ve used before to make soft scrummy cookies that are super moorish and tasty! If you did want them a bit crispier you can leave them in the oven for an extra 5 minutes or so – completely personal choice! As these cookies are quick and easy to do they can be especially good to occupy little hands over the half term break – all kids love jazzies, right? I know I did!


115g soft brown sugar

115g caster sugar

150g unsalted butter

1 medium egg

1tsp vanilla extract

1 tsp baking powder

175g self raising flour

50g cocoa powder

100g chocolate chips

1 small tube of mini jazzies


Preheat the oven to 180C and line two baking sheets.

1 – Cream the butter and both sugars together until light and fluffy. Add the egg, baking powder, cocoa and vanilla. Mix until combined.

2 – Fold in the flour until a sticky dough forms. Fold in the chocolate chips until evenly distributed throughout the mix.

3 – Roll sections of the cookie dough into balls, depending on what size you like your cookies to be this will vary!

Top tip: I use a small ice cream scoop to get a neat and uniform sized cookie!

4 – Place the balls onto the baking sheet, leave enough space between them as they will spread whilst baking. Top the dough ball with 3 jazzies, in the middle of each ball so when they spread they stay on top.

5 – Bake for 8 minutes for a gooey centre or 5 minutes longer for a fully crisp cookie! Leave on the baking sheet for a few minutes before transferring to a wire rack to cool.


Happy Baking!

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Becky x


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