# Maryland Cookies Double Chocolate, 200g ## Commerce action policy **Price:** £1.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/maryland-cookies-double-chocolate-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/maryland-cookies-double-chocolate-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Maryland **Price:** £1.80 GBP **GTIN:** 072417162978 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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.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. ## Description 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. The Taste Profile Cocoa dough: ●●●●● (5/5) The lead and the whole difference from the rest of the range. It carries a faint bitterness that a plain dough has nowhere to get. Chocolate chips: ●●●●○ (4/5) Through the biscuit rather than across it, so the bite is uneven by design and no two cookies land quite the same. Butter note: ●●○○○ (2/5) Present but pushed back behind the cocoa, which is exactly what changes when you swap a plain dough for a chocolate one. Snap: ●●●●○ (4/5) Crisp rather than soft-baked, and if anything drier than the plain version, because a cocoa dough bakes shorter. Teas.co.uk Curator Rating: 4.9 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Maryland Cookies Double Chocolate, 200g Compare to: Maryland Chocolate Chip Cookies, 200g: the same size, with a plain golden dough instead of a cocoa one. It is the more balanced all-rounder and the better default; this one is the darker and drier choice for people who found the plain version too mild. Maryland Cookies White Chocolate Chip, 200g: again the same size, and the opposite direction of travel. White chips bring no cocoa bitterness to offset the sugar, so that version reads distinctly sweeter where this one reads flatter and darker. Ideal Brewing Conditions 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 Brew: A standard black tea, one bag per 200ml at a full boil, three minutes. Medium. A stewed pot is the specific error with this biscuit. Milk: Yes, more usefully than with the plain version. Dairy fat softens the cocoa edge and lets the chips read sweeter. Dunk: Two seconds. The base will hold longer; the chips soften and drop first, exactly as they do on the plain cookie. Count: Two. The moderate sweetness makes a third easy, and a third is usually one more than anybody wanted. The Cold Milk Route Serve: A tall glass of cold milk, which suits this version better than it suits the plain one. Why it works: Fat and cold both suppress bitterness as well as sweetness, so the cocoa dough loses its edge and reads rounder and more chocolatey. Coffee: Plain filter rather than espresso. A dark dry biscuit disappears behind a short dark shot instead of standing against it. 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. Safety And Purity Ingredients and dietary suitability: 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. Piece count: the pack weight is 200g. Storage: Reseal the sleeve and keep it in a cool dry cupboard. A crisp cookie goes soft within days once air reaches it and does not recover, and a cocoa dough gives you no colour change to warn you: with this one, the only test is the snap. Child safety: Keep the kettle and the hot mug out of reach of children while you brew. ## Product Questions What does double chocolate actually mean?The dough itself is cocoa-based, not just the chips. On the plain Maryland a golden dough does most of the work and the chips are punctuation; here the base brings its own faint bitterness and pushes the butter note a long way back. Which should I buy, plain or double?Buy the plain if you have never found it lacking; it is the more balanced all-rounder. Buy this one if the plain version has ever struck you as too mild. It is darker, drier and less obviously sweet, and people tend to know straight away which camp they are in. Is it soft-baked?No, it is crisp, and if anything drier than the plain version. A packet cookie has to survive weeks of distribution, which pushes the recipe thin and crisp, and a cocoa dough bakes shorter than a plain one on top of that. Can I dunk it?Yes, briefly. Two seconds is the working limit and it is set by the chocolate chips rather than by the base: the biscuit will hold longer, but the chips soften and drop into the mug first. What tea goes with it?A medium black tea with milk, three minutes. The specific mistake with this biscuit is brewing it strong: there is already a faint bitterness in the cocoa dough, and a tannic cup stacks bitter on bitter. Does cold milk work?Better here than with the plain cookie. Fat and cold suppress bitterness as well as sweetness, so the cocoa dough loses its edge and the whole biscuit reads rounder and more chocolatey. How many cookies are in the sleeve?The pack weight is 200g, which is the figure to compare on. How do I know when it has gone soft?By the snap, and only by the snap. A plain cookie shows you something in its colour; a cocoa dough gives you no colour change at all, so with this one the texture is the only honest test. Reseal it the first time you open it. Should I buy the sleeve or the mini bags?The sleeve, unless you specifically want portions. Our six-bag mini version is the same recipe in sealed bags rather than a better biscuit, which suits a lunchbox more than a tin. Can I bake with them?Yes, and they are the better Maryland for it. They crush to a dark, clean crumb that makes a chocolate cheesecake base without any added cocoa powder, where the plain version would need help. Use slightly less butter than a digestive base needs. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy491 kcalFat23gof which saturates11gCarbohydrate60gof which sugars34gFibre3.4gProtein5.7gSalt0.42gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsCocoa cookie doughthe bodyThe 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 chipsthrough the biscuitDistributed 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 bakethin and crispA 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. ## Flavour Science The flavour of Maryland Cookies Double Chocolate, 200g is built in three layers, and what makes this listing worth reading rather than skimming is that only one of those layers differs from the plain Maryland beside it. Reading them in order explains why a change to the dough alters the whole biscuit, why the pairing advice inverts, and why you cannot tell by looking when this one has gone stale.The outer layer is aroma, and here it is the first thing that has changed. Opening a sleeve of the plain cookie gives you butter and browned sugar, because the chips sit inside the dough and every exposed surface is a golden bake. Open this one and the lead is drier and darker: a roasted cocoa note, with the dairy character sitting well behind it rather than in front. Nothing has been taken out to achieve that. Cocoa is simply a much louder aromatic than butter, so once it is in the base it occupies the whole exposed surface of every biscuit and the butter has nowhere left to speak from. This also has a practical consequence that catches people out. On a plain cookie the colour tells you something about the bake and the freshness. A cocoa dough is dark to begin with and stays dark, so colour tells you nothing at all, and the only honest test of an opened sleeve is whether it still snaps.The flavour spike arrives mid-bite and, as with every chip cookie, it is deliberately uneven: chips are suspended in a dough rather than spread across a surface, so the chocolate comes in pockets and the amount varies from mouthful to mouthful. What the cocoa base changes is everything underneath that unevenness. Perceived sweetness drops, because cocoa carries a real bitterness and bitterness and sweetness suppress one another on the palate, so the same amount of sugar simply reads as less. The chips also change character: against a plain golden dough they are the sweet element, and against a cocoa dough they read sweeter still by contrast, which is why this biscuit can feel darker overall and yet have more obvious pockets of sweetness in it. That combination, a flatter base with brighter punctuation, is the whole personality of the double chocolate version.The base structure is the crisp thin bake, and the cocoa has changed this too. Cocoa powder replaces flour in a dough and brings starch and fat but no gluten-forming protein, so a dough carrying a good deal of it develops less elasticity and bakes shorter. The biscuit therefore fragments a fraction more readily than the plain version and gives a slightly sharper, drier snap. That is general baking behaviour rather than a statement about this recipe, but it matches what the finished cookie does. The finish is short and mostly cocoa, clearing quickly and coating very little, which is what makes a dry biscuit comfortable next to a hot drink. The two-second dunk limit is unchanged from the plain cookie, and for the same reason: the base would hold longer, but the chips soften and drop first.Getting it right in the cup. Brew a standard black tea, one bag per 200ml at a full boil for three minutes, medium rather than strong, and take milk. This is where the advice inverts from the plain version. A golden cookie is forgiving about strength; a cocoa one is not, because the dough already contributes bitterness and a stewed tannic cup stacks tannin on top of it so that both the tea and the biscuit come off worse. Milk is genuinely useful here rather than optional: dairy fat rounds the cocoa edge and lets the chips read sweeter against it. No sugar. A plain filter coffee suits it and an espresso does not, since a dark dry biscuit vanishes behind a short concentrated shot rather than standing against it. Cold milk is the best pairing of the lot on this particular version, because fat and cold suppress bitterness as well as sweetness, and what is left is rounder and reads more chocolatey than the biscuit does on its own.How water and temperature change it. Air is what damages this biscuit and the sleeve is the only defence. A crisp bake draws moisture out of a kitchen, and once a cookie has softened the snap cannot be recovered by resealing, warming or anything else, so the clock starts the moment the sleeve is opened and a 200g sleeve is roughly what a household finishes inside that window. Reseal it the first time rather than the third, and keep it somewhere cool and dry rather than on the shelf above the kettle, where steam softens a biscuit faster than room air ever will. Because this version gives you no colour change to warn you, check the snap rather than the look. Warmth is barely a problem, since there is no coating to melt and nothing to bloom, so a warm delivery risks breakage and nothing more. On the drink side, hard water flattens a medium black tea; add thirty seconds to the steep rather than a second bag, because more leaf would only bring more tannin to sit on the cocoa. ## Recipe Ideas Maryland Cookies Double Chocolate, 200g is crisp, dark and only moderately sweet, and a 200g sleeve is enough to cook with once and still have biscuits left for the week. Six builds below cover the mug that suits a cocoa dough, the cold milk serve that suits it better, the two-second dunk, a chocolate cheesecake base with no cocoa powder needed, a tray of ice cream sandwiches, and the snap test that tells you when the sleeve has gone. Recipes, born here first The Everyday Mug How to make The Everyday Mug with Maryland Cookies Double Chocolate. 5 min 1 serving Easy You'll need 2 double chocolate cookies 1 bag standard black tea 200ml water at a full boil Milk Method 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 min 1 serving Easy You'll need 3 double chocolate cookies 1 tall glass of cold milk Method 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 min 1 serving Easy You'll need 1 double chocolate cookie 1 mug of medium tea Two seconds Method 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. 15 min + chill 1 small tin Easy You'll need 150g cookies, crushed 55g melted butter A pinch of salt A 20cm tin, lined Method 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. 10 min + freeze 6 sandwiches Easy You'll need 12 cookies 6 small scoops vanilla ice cream Freezer, 1 hour Method 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 min 1 sleeve Easy You'll need 1 opened sleeve A clip or an airtight tub A cool dry cupboard Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._