Ben Tasker Eagle

Chocolate Chunk Cookies

Published: 2020-11-29 09:01:30 +0000
Categories: Snacks, Dessert, Misc,

The pictured cookies are - at a stretch - in fact Christmas Chocolate Chunk Cookies as I used Cadbury Dairy Milk Winter Wonderland Edition to make them and popped one of the trees from it into the top of each cookie. Had I intended to make Xmas cookies then I should proabably have added cinnamon as well as the vanilla.

Chocolate chip cookies are all well and good, but you only get tiny chocolate hits - far better (IMO) to have big chunks of melted chocolate merging with the dough. I've used Cadbury's Dairy Milk as it's the chocolate of choice in our house, but this recipe should work with most chocolates, milk, dark or white.

It's a quick and easy recipe, and (depending on your oven) you may well have completed the initial steps slightly before your oven comes up to temperature

If you want to treat them as more of a dessert, do the prep before your meal - put in the oven just after the main, and then 10-15 mins later serve them hot with custard, cream or ice-cream

Cooking Time

Prep: 15 mins
Cooking: 15 mins
Total: 30 mins




  • 110g unsalted butter or margarine
  • 200g caster sugar
  • 1 Egg
  • 210g self raising flour
  • 2g salt
  • 1 tsp vanilla essence
  • 130g Chocolate


  1. Set the oven preheating to 180c
  2. Line a baking tray with greaseproof paper or tin foil (paper is better)
  3. Break or chop the chocolate up into little chunks
  4. Melt the butter in a saucepan (or, if you prefer, use the microwave) - don't boil/burn it
  5. Put the caster sugar into a mixing bowl
  6. Pour the melted butter in
  7. Use an electric whisk to beat together until well combined
  8. Add the egg and beat on low speed for about 10s - do not overbeat otherwise your dough will be too firm and your cookies will come out rock solid
  9. Add the flour and salt to the bowl and mix in (you can use the whisk if you don't mind getting a faceful of flour) - again, being careful not to overdo it - you're after a smooth dough
  10. Put the whisk in the sink
  11. Put the vanilla essence into the bowl
  12. Pour the chocolate chunks into the bowl
  13. Use a spoon to mix them in well
  14. Use the spoon to pull out a large (sticky) dollop and put it onto the baking tray
  15. Push the top of the dollop down slightly
  16. Repeat, leaving enough space between your dough blobs for the cookies to expand when cooking
  17. You should get about 8 cookies out of the mix - I oversized mine and only got 6
  18. Put them in the oven for 10-15 mins until they look puffed up and slightly golden
  19. Leave them to cool on the tray for 30 mins (they'll sink into a dense doughy cookie)
  20. Best eaten warm (though they may come apart a bit), or put them in an airtight container and eat within a couple of days


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