Chocolate chunk cookies

Well it was a day of cooking today – along with a lemon cake and these cookies I also made chocolate pancakes and butternut squash curry for tea! This is one of my favourite cookie recipes as they have a nice crunch with a little bit of chew. I have used low fat spread in the past – big mistake! Don’t use low fat spread, they don’t work. Also don’t cook them for too long and allow them to cool a little before scooping them out of the trays. This makes about 28-30 cookies depending on how large you want them!


250g plain flour

1 1/2 tsp bicarbonate of soda

large pinch of salt

170g melted butter

220g soft brown sugar (TBH you could probably cut this a bit because these are mega sweet)

100g granulated sugar

1/2 tbsp vanilla extract (optional)

1 medium egg

1 egg yolk

300g of dark chocolate chunks (I don’t tend to use milk or white chocolate because they are just too sweet)


  1. Melt butter in microwavable bowl. Add vanilla extract, egg and extra yolk. Mix.
  2. Add the sugars, flour, bicarb, salt and chocolate and mix to form a soft dough.
  3. Take chunks of the mixture (about table tennis ball size or smaller are fine), roll briefly into a ball and place on a lined and greased baking sheet. Squash slightly. Leave plenty of room between each one.

    Dough balls
    This tray is about 8″x 14″ – leave plenty of space as they will expand.
  4. Bake for 15 minutes at fan 160 oC.
  5. Leave to cool slightly (5-10 mins) then use a fish slice to remove from the tray.

    Cookies on tray
    Remove with a fish slice
  6. Cool on a wire rack then eat!


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