All-American chocolate chunk cookies

All-American chocolate chunk cookies

Irresistible All-American chocolate chunk cookies

Difficulty and servings

Easy

Makes 12 big cookies

Preparation and cooking times

Total time

Takes 40-50 minutes

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.

Per serving

381 kcalories, protein 7g, carbohydrate 36g, fat 24 g, saturated fat 10g, fibre 2g, sugar 27g, salt 0.42 g

Recipe from Good Food magazine, July 2002.

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Latest comments and suggestions

Results 1-20

  • Binder photo kimmyg82

    03 November 2007

    kimmyg82 rated and commented on this recipe

    4 stars

    Amazing. Great recipe

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  • Binder photo Suzanne

    07 November 2007

    Suzanne rated and commented on this recipe

    3 stars

    These were dense and intensely chocolatey - I used a bar of 70% dark chocolate as it was all I had at home, which made them very rich, yet still ideal for people who prefer the bitter tang of dark chocolate. I found they fell apart a little when I transported them to a friend's house in a tupperware box - they were demolished by us nonetheless!

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  • Binder photo helenf

    18 November 2007

    helenf commented on this recipe

    I used plain and white chocolate chunks and omitted the peanuts. As I am coeliac I used GF flour and also pure soya marge which is 'dairy free'. The results were very moorish and didn't fall apart like most gluten free biscuits.

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  • Binder photo Hilders

    11 December 2007

    Hilders commented on this recipe

    Gorgeously chocolatey and so easy. They didn't take as long to cook as indicated in my over so keep an eye on them.

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  • Binder photo Winks

    29 January 2008

    Winks commented on this recipe

    Unfortunately I didn't read the recipe correctly and used 70% cocoa solids dark chocolate which I think resulted in the over bitter taste. They did look splendid though and didn't spend long in the biscuit tin!

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  • Binder photo HC

    07 February 2008

    HC rated and commented on this recipe

    5 stars

    Fantastic cookies. Going to double the recipe next time because they didn't last long at all!

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  • Binder photo ClaireCV

    05 March 2008

    ClaireCV rated and commented on this recipe

    4 stars

    I cooked these yesterday, the texture was amazing, even though I left out the peanuts as I don't like them. Although they are delicious we didn't love the strong taste of the peanut butter, I am worried if I leave it out it will affect the texture, any ideas of what I can replace it with?

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  • Binder photo Nimisha

    10 March 2008

    Nimisha rated and commented on this recipe

    3 stars

    Really yummy, but turned out soft and broke easily..... worth making though... who needs millies cookies!

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  • Binder photo Nona

    12 March 2008

    Nona rated and commented on this recipe

    5 stars

    Chocolate I used had differing cocoa solid levels to recipe. Not detrimental.

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  • Binder photo Cleo

    25 March 2008

    Cleo commented on this recipe

    Made these with peanut and peanut butter and weren't tasty at all very dry. Will try next time without.

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  • Binder photo Caraline

    25 March 2008

    Caraline rated and commented on this recipe

    2 stars

    Bit too rich and "peanutty" - would miss out the peanut butter if I made them again.

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  • Binder photo JoJoBean

    11 July 2008

    JoJoBean commented on this recipe

    These were ok but I wouldn't make them again, too rich.

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  • Binder photo Lady Payne

    18 August 2008

    Lady Payne commented on this recipe

    Made these great things for family at weekend and I agree with Nimisha - very 'Millies!' Making another batch today but this time with more, smaller cookies - big ones can be too rich.

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  • Binder photo Lora

    30 August 2008

    Lora rated and commented on this recipe

    5 stars

    These cookies are fabulous. They are so easy to made and so delicious. So if you are not sure if you sould make them, don't be. They are fantastic.

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  • Binder photo Miss B

    17 December 2008

    Miss B rated and commented on this recipe

    5 stars

    Soooo eeeasy and soooo delicious. I left the nuts out and they were still fantastic.

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  • Binder photo Kerry's Food

    07 January 2009

    Kerry's Food rated and commented on this recipe

    5 stars

    I made these as part of a Christmas food hamper for people at work and they went down a treat! Easy to make and really really tasty.

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  • Binder photo Kerry's Food

    07 January 2009

    Kerry's Food commented on this recipe

    I made these as part of a Christmas food hamper for people at work and they went down a treat! Easy to make and really really tasty.

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  • Binder photo food!♥

    22 January 2009

    food!♥ commented on this recipe

    They look amazing! Thanks :D

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  • Binder photo Joanne

    24 January 2009

    Joanne commented on this recipe

    I don't like peanuts so made these with chopped pecan nuts, but still used peanut butter. Really easy to make and really nice too.

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  • Binder photo evanita

    27 July 2009

    evanita commented on this recipe

    Thank you ever so much for this great recipe! My partner and I both loved these rich cookies. I wasn't sure about the salted peanuts but when they were ready you couldn't taste the salt any more. It was very easy to make, will surely make it again!

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Difficulty and servings

Easy

Makes 12 big cookies

Preparation and cooking times

Total time

Takes 40-50 minutes

Irresistible

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
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Per serving

381 kcalories, protein 7g, carbohydrate 36g, fat 24 g, saturated fat 10g, fibre 2g, sugar 27g, salt 0.42 g

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