Hockey Pucks
Posted On 16 August 2026
Paul Hollywood did not call these hockey pucks in his book, but that’s what they kinda look like. I’ve also tweaked it a bit as I feel he had too much butter (I didn’t think that was possible) and no vanilla. Clearly an oversight. I also prefer Dutch process cocoa powder when working with a recipe with baking powder.
Hockey Pucks
A double-chocolate chip cookie. See notes for variations.
Servings: 20 cookies
Equipment
- Stand mixer (optional, but helps)
- Silpat (optional)
Ingredients
The Dry Bits
- 250 grams all purpose flour (2+ cups)
- 45 grams Dutch process cocoa powder (½ cup) (see notes)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
The Fluffy Bits
- 142 grams unsalted butter, softened (1 stick + 2 tablespoons)
- 150 grams granulated sugar, superfine if possible (¾ cup)
- 100 grams brown sugar (½ cup, packed)
- 1 egg
- 6 grams vanilla extract (1½ teaspoons) (see notes)
The Chunky Bits
- 75 grams bittersweet chocolate, cut into chunks (see notes)
- 75 grams milk chocolate chips (see notes)
Instructions
- Mix the flour (250g) the cocoa powder (45g), the baking powder (1 tsp) and salt (½ tsp) together in a bowl and whisk or sift together. Set aside.
- In a large bowl or the bowl of a stand mixer, cream the butter (142g), white sugar (150g), and brown sugar (100g) together until fluffy. Usually takes a couple of minutes.
- Add the egg and vanilla and mix until incorporated.
- With the mixer running (see why a stand mixer is helpful?) add the dry ingredients a half-cup at a time and allow to incorporate until you've added all the dry ingredients and a dough has formed.
- Remove from the mixer and add the chocolate chunks and chips, incorporating by hand until evenly distributed.
- Scrape the bowl out onto a piece of parchment (usually 12" x 19") and roll into a log the width of the parchment. (A silpat sheet may help.) So the log should be around 2" in diameter. Completely roll the parchment around the log and place in your refrigerator for at least two hours.
- (two hours pass)
- Heat your oven to 325℉ / 160℃.
- Line two baking sheets with parchment paper.
- Using a sharp knife or bench knife cut off ~⅜-½" slices and arrange on a baking sheet. I got 10 per sheet — they don't seem to spread a lot during baking.
- Bake for 12-15 minutes, turning and swapping racks halfway through. Hard to tell when they're done because they're so dark, so ya gotta kinda take it on faith. I did 7 minutes and 7 minutes and they were done. Still a bit soft in the middle but if you touch the edges they should be firming up.
- Let cool out of the oven and on the baking sheet for 3-5 minutes before moving to a cooling rack.
Notes
- If you don’t have Dutch process cocoa powder, regular cocoa powder will do. You can usually find Ghirardelli Dutch Process Cocoa Powder in most grocery stores.
- The chocolates can be mixed and matched. Bittersweet, semi-sweet, white, milk. You can even adjust the distribution of the 150g. I’m going to try 100g of semi-sweet chips with 50g of white chocolate next time for a contrast.
- I’ve done the math — if your log is 12″ long and you make ½” slices, you should get 24 cookies. If you make ⅜” slices, you should get 32 cookies. I got 28 cookie. Like the vanilla, let your heart decide the thickness, but try to be consistent.
