Servings / 12

Chocolate Chunk Cookies

These delicious soft and chewy cookies are best served warm straight out of the oven, with a side of ice-cream, or they will keep also in an airtight container or food bag for up to a week. You can refresh them in a warm oven at 140 degrees for a couple of mins if you wish too. 

Makes approx 12 large cookies


  • 125 gram salted butter at room temp
  • 150 gram light muscovado sugar
  • 1 tbsps vanilla bean paste
  • 1 large egg
  • 180 gram plain flour
  • 1 tbsps baking powder
  • 150 gram chocolate chunks of your choice – I’ve used half dark and half milk in bar form and broken these into squares


  1. Preheat your oven to 180 degrees fan, 200 conventional/gas 6 and line a couple of baking sheets with baking parchment or greaseproof paper. 

  2. Cream the butter, sugar and vanilla in your KitchenAid with the paddle beater on medium speed until pale and fluffy. Reduce the speed and beat in the egg until combined. Tip in the flour and baking powder and mix on slow until combined and you have a sticky dough. Drop in the chocolate chunks and mix on slow just to distribute a bit. With your hands, take out a generous ball of the dough with a couple/few chocolate chunks in and roll them into a large walnut size ball. It’s pretty sticky and a good tip is to dampen your hands first, this helps to roll it without sticking too much. Line the balls up on the trays. 

  3. They will flatten and spread into a large disc so allow plenty of space, I just put 6 balls on each tray. Bake for approx 10-12 minutes until the cookies are lightly golden around the edges but are still a bit squidgy in the centre. Allow to cool on the tray for a few minutes before eating while the chocolate is just a bit melty, DELICIOUS!

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