Maryland Cookies Double Chocolate, 200g
Here the chips are the only sweet thing in the biscuit. On the plain version the dough and the chips push in the same direction, so a chip is a small rise on top of something already sweet. Put cocoa in the base and it pushes the other way, which means every chip now registers on its own and you notice exactly where they fall. That, more than anything printed on the sleeve, is why people either move across to this one for good or go straight back to the plain. Brew medium and put milk in. A strong tannic cup stacks its own bitterness onto the cocoa and flattens both, and that is usually how this biscuit gets written off by people who would otherwise like it. Two seconds on the dunk, with the chips setting the limit rather than the crumb. Wheat and milk, and lines like this commonly handle nuts, so read the current pack.
Maryland Cookies Double Chocolate, in brief.
Maryland Cookies Double Chocolate is a 200g sleeve of crisp cookies with cocoa worked into the dough as well as chocolate chips through it, so the base stops being plain and reads darker and drier. Picked into the Teas.co.uk selection as the Maryland for people who find the plain version too mild.
Brew medium with milk rather than strong: the cocoa already brings a faint bitterness and tannin only stacks on it. Two seconds in the tea, and the chips set the limit.
Maryland Cookies Double Chocolate The useful thing to say first is that the plain chocolate chip, the white chocolate chip and the caramel version all sit at exactly the same weight on our shelf, so the decision here is the dough.
Double chocolate means the base itself is cocoa rather than plain, with chocolate chips through it as well. That sounds like a small change and it is not. On the plain Maryland the golden dough is quietly doing most of the work and the chips arrive as punctuation. Put cocoa into the dough and the base stops being a background: it brings its own faint bitterness, it reads drier, and it takes the butter note that people associate with the range and pushes it a long way back. The result is a darker, flatter, less obviously sweet biscuit that some people prefer immediately and others miss the butter in. If the plain version has ever struck you as too mild, this is the one. If it has not, buy the plain one.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes and dunking guidance are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
Maryland built its name on making the American chocolate chip cookie work on a British shelf, and the compromise that required shows in every biscuit in the range: a bakery cookie is thick and soft and eaten within two days, while a packet cookie has to survive weeks of distribution and still be worth opening, which pushes the recipe thinner and crisper. Every Maryland is therefore a snapping biscuit rather than a bending one, and that is a design decision rather than an accident.
The double chocolate version takes that further than the plain one does, and the reason is in the flour. Cocoa powder goes into a dough in place of some of the flour, and cocoa behaves differently: it is largely starch and fat with no gluten-forming protein, so a dough carrying a good deal of it holds together with less elasticity and bakes shorter and drier. That is general baking behaviour rather than a claim about this particular recipe, but it matches what the finished biscuit does, which is to snap a fraction more sharply and to crumble a fraction more readily than its plain sibling. The ingredient panel, nutrition table and allergen statement are on the current UK pack.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- The sleeve that arrives is the current UK retail pack rather than an import made to a different recipe for another market.
- A 200g sleeve is roughly what a household finishes before a crisp biscuit starts to soften. Buying the size you will actually get through wastes less than buying more and throwing away the soft half.
- That is a fair trade for a lunchbox and a poor one for a biscuit tin.
Serving Notes For Maryland Cookies Double Chocolate, 200g
- Water temperature: Full boil. The biscuit is robust and there is no reason to be careful with the water.
- Measure: One bag per 200ml, and two cookies per person.
- Steep: Three minutes, medium rather than strong, so tannin does not stack on the cocoa.
- Service: Milk yes, sugar no.
- Dunk: Two seconds. The chips set the limit, not the base.
- Iced version: Works well. A dry cocoa biscuit suits an unsweetened cold-brewed black tea over ice better than a golden one does.
- Best with: A standard breakfast blend with milk, a plain filter coffee, or a tall glass of cold milk.
The story behind Maryland
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
A cocoa-based biscuit asks for a different cup from a golden one, and the mistake most people make is brewing it the same way. Sweetness here is moderate and there is already a faint bitterness in the dough, so a strong tannic cup stacks bitter on bitter and both come off worse. What suits it is a medium brew with a little milk to round the edge.
The Everyday Mug
The Cold Milk Route
Made with this tea
The Everyday Mug
How to make The Everyday Mug with Maryland Cookies Double Chocolate.
- 2 double chocolate cookies
- 1 bag standard black tea
- 200ml water at a full boil
- Milk
- Brew one bag in 200ml straight off the boil for three minutes. Medium, and not a minute longer.
- Add the milk properly rather than as a splash. Dairy fat rounds the cocoa edge and lets the chips read sweeter.
- Avoid stewing the pot. This is the one biscuit in the range where a tannic cup actively fights the dough.
- Take two, and reseal the sleeve before you sit down.
The Cold Milk Serve
How to make The Cold Milk Serve with Maryland Cookies Double Chocolate.
- 3 double chocolate cookies
- 1 tall glass of cold milk
- Pour the milk straight from the fridge.
- Eat one dry first and notice the faint bitterness the cocoa dough carries.
- Eat the next with milk. Fat and cold suppress bitterness as well as sweetness, so the biscuit reads rounder and more chocolatey.
- Note that this works better on the double chocolate than on the plain version, which has less bitterness to lose.
What you'll end up with: The best pairing this particular cookie has, and a clear demonstration of what milk is actually doing.
The Two Second Dunk
How to make The Two Second Dunk with Maryland Cookies Double Chocolate.
- 1 double chocolate cookie
- 1 mug of medium tea
- Two seconds
- Submerge half the cookie and count two.
- Watch the chips rather than the base. The biscuit would hold longer; the chocolate is what softens and drops.
- Lift and eat the wet half straight away, while the softened chips are still warm.
- Skip it if the sleeve has been open a week. Check the snap first, because the colour will tell you nothing.
What you'll end up with: Warm melted chips inside a biscuit that is still crisp, which is the only reason to dunk one at all.
A Chocolate Cheesecake Base
How to make A Chocolate Cheesecake Base with Maryland Cookies Double Chocolate.
- 150g cookies, crushed
- 55g melted butter
- A pinch of salt
- A 20cm tin, lined
- Crush in a bag with a rolling pin. A crisp cocoa cookie breaks to a dark clean crumb where a soft one would smear.
- Skip the cocoa powder a plain-biscuit base would need. The dough has already done that job for you.
- Use slightly less butter than a digestive base takes; this dough is drier but the crumb still binds.
- Press into a lined tin and chill for at least an hour before filling.
A Tray Of Ice Cream Sandwiches
How to make A Tray Of Ice Cream Sandwiches with Maryland Cookies Double Chocolate.
- 12 cookies
- 6 small scoops vanilla ice cream
- Freezer, 1 hour
- Soften the ice cream for five minutes so it spreads rather than cracking the biscuits.
- Choose vanilla rather than a chocolate ice cream; the dark dough needs the contrast, not more cocoa.
- Sandwich and press gently until the filling reaches the edge, then freeze on a lined tray for an hour.
- Serve from frozen. A crisp cookie firms in the freezer rather than going hard and inedible.
What you'll end up with: Six puddings from one sleeve, and a good use for a pack that has been open a few days.
The Snap Test
How to make The Snap Test with Maryland Cookies Double Chocolate.
- 1 opened sleeve
- A clip or an airtight tub
- A cool dry cupboard
- Break one cookie in half and listen. On a cocoa dough the snap is the only honest freshness test, because the colour never changes.
- Clip or decant the sleeve the first time you open it rather than the third.
- Keep it off the shelf above the kettle, where steam softens a biscuit faster than room air does.
- Use anything that has already softened for the cheesecake base or the ice cream sandwiches rather than binning it.
What you'll end up with: A reliable way to judge a biscuit that gives you no visual warning at all, which is the quiet catch with this version.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 491 kcal |
| Fat | 23g |
| of which saturates | 11g |
| Carbohydrate | 60g |
| of which sugars | 34g |
| Fibre | 3.4g |
| Protein | 5.7g |
| Salt | 0.42g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Chocolate Chips (20%) (Sugar, Cocoa Mass, Vegetable Fats (Sustainable Palm, Shea, Sal), Emulsifiers (Soya Lecithin, E442, E476), Cocoa Butter, Flavourings), Sustainable Palm Oil, Fat Reduced Cocoa Powder, Partially Inverted Sugar Syrup, Whey or Whey Derivatives (Milk), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Flavourings.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Cocoa cookie dough | the body | The base is chocolate in its own right, which is the whole difference from the rest of the 200g range. It brings a faint bitterness, reads drier than a plain dough and pushes the butter note well back. |
| Chocolate chips | through the biscuit | Distributed rather than coating a face, so the chocolate arrives in pockets and no two bites are the same. They are also what sets the two-second limit on a dunk. |
| The bake | thin and crisp | A packet cookie has to survive weeks of distribution and still be worth opening, which pushes the recipe thinner and crisper than a bakery one. A cocoa dough bakes shorter again, which is why this one snaps a fraction more sharply. |
Pack: Maryland Cookies Double Chocolate, 200g; a single sleeve of crisp cocoa-dough cookies with chocolate chips. Best before the date printed on the pack, and best resealed the moment the sleeve is opened.
Sourcing & blend. Maryland Cookies Double Chocolate, 200g is made by Maryland, which built its name on making the American chocolate chip cookie work on a British shelf: thinner and crisper than a bakery cookie, because a packet biscuit has to survive weeks of distribution and still be worth opening. The double chocolate version pushes that further, since cocoa powder goes into a dough in place of some of the flour and carries no gluten-forming protein of its own, so a cocoa-heavy dough bakes shorter and drier. That is general baking behaviour rather than a claim about this recipe. The pack you receive is the current UK retail pack rather than an import made to a different recipe for another market. The reading of the cocoa dough as darker and drier than the plain version is our own editorial assessment against the current pack format and the brand's published description.
What is in Maryland Cookies Double Chocolate, 200g, and what is not:
- In: a 200g sleeve of crisp cookies with cocoa worked into the dough and chocolate chips through it.
- Not soft-baked: this is the crisp British reading of the cookie format rather than a bakery-style one, which is an editorial description of the bake rather than a claim off the pack.
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