All-American chocolate chunk cookies

All-American chocolate chunk cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(38 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 40-50 minutes

Skill level

Easy

Servings

Makes 12 big cookies

Irresistible All-American chocolate chunk cookies

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
381
protein
7g
carbs
36g
fat
24g
saturates
10g
fibre
2g
sugar
27g
salt
0.42g

Ingredients

  • 300g plain chocolate (about 55% cocoa solids)
  • 100g bar milk chocolate
  • 100g light muscovado sugar
  • 85g butter, at room temperature
  • 100g peanut butter, crunchy is best
  • 1 medium egg
  • ½ tsp vanilla extract
  • 100g self-raising flour
  • 100g large salted roasted peanuts

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
  2. Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
  3. Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
  4. Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
  5. Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
  6. Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you’ll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they’ll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.

Recipe from Good Food magazine, July 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kirsty ramdas's picture

Love these!
instead of dark chocolate I used 300g milk chocolate and then 100g white chocolate and didnt add the extra peanuts.

Will be making again soon

mwoodsher's picture

Amazing cookies! Took some into work and they didn't last long.
Going to try freezing the chunks so they don't completely melt in the oven.

Annie B's picture

Made 12 good sized biscuits and they are yummy. Like a couple of others, I did not put in all of the salted peanuts as it seemed a bit too much. Husband keeps going to the biscuits tin so will have to make some more soon. Highly recommended.

suemag's picture

Made for the first time this morning. Forgot to add the peanuts but they were absolutely delicious. Cooked for 11 minutes and they have a lovely soft texture. Made 12 cookies and they are big. Didn't quite use all the chocolate chunks on the top. Will definitely be making them again.

kellyhood88's picture

I have made these countless times, and they are brill every single time. If you dont like peanuts thats fine, I have made these without the peanuts and peanut butter and they still turn out great. For a crunchier cookie bake for slightly longer

rosella_74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy cookies very rich. I didn't add the peanut butter to the recipe. I'll make them again with milk and white chocolate I think. Thanks very much for this recipe!

flirtinflight's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My mixture was not "quite soft and drop from the spoon", but the end result was better than I expected. I think 100g peanuts is too much though.

charlottedeery's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The cookies are really easy to make and can be very rich. I think i will only use 200g plain chocolate instead of 300g next time, but great for anyone who loves chocolate.

kyrawippich's picture
  • 1
  • 2
  • 3
  • 4
  • 5

They were alright. Mine turned out too flat and a little too dry. Flavour wise they were so-so. Need to keep looking for an excellent chocolate chunk cookies' recipe...

lw00083's picture

Cookies didn't spread out that much, so I would flatten them a bit before baking next time. Delicious, but very rich, good for a one off treat!

sazzyk66's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy cookies, very sweet which means that one really is enough, which is probably for the best! I am an improvisational store cupboard cook, so I used a mix of dark muscovado and golden caster sugar. I also used Nutella instead of the melted chocolate and omitted the peanuts. They worked really well, and the peanut butter was delicious. They do break easily, but I don't think this detracts. I will definitely make them again

winker968's picture

I'VE MADE THESE LOTS OF TIME WITH AND WITHOUT THE PEANUTS. HAVE ALSO USED COMBINATIONS OF MILK, WHITE AND PLAIN CHOCOLATE FOR THE CHUNKS AND ALL VARIATIONS HAVE BEEN APPRECIATED!

carriesmith's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These cookies are simply divine. I have made them twice now (with slight amendments to suit my own tastes) and will be making them again and again :)

raphaya's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these were absolutely amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

desertprincess's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were absolutely gorgeous! I followed the recipe to a T, felt that there was too much chocolate for the chips you press in at the end and I managed to get 16 decent sized cookies. Can't imagine how they got 12 - each one must have been massive!! Will definitely make this again verrryyy soon!

red1ribbon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing! I made these for a laid back dinner party and everybody loved them.

lzallen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love these but they are very rich so you don't eat too many at once!

jennyknox's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved these cookies, I used sunflower spread and dairy free chocolate as my daughter is lactose intolerant still turned out delicious. I never put the whole peanuts in either. I will be making these again

chanamasala's picture
  • 1
  • 2
  • 3
  • 4
  • 5

THESE WERE THE LUMPIEST, BUMPIEST COOKIES I HAVE EVER MADE!!! WE ALL AGREED THEY WERE BEST WHILST STILL WARM. I AGREE WITH EMMA, JUST A PERSONAL PREFERENCE BUT THINK I MIGHT REDUCE OR LEAVE THE EXTRA PEANUTS OUT NEXT TIME JUST TO SEE IF IT'S BETTER WITH OR WITHOUT.

Pages

Questions

Tips