All-American chocolate chunk cookies

All-American chocolate chunk cookies

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(41 ratings)

Takes 40-50 minutes

Easy

Makes 12 big cookies
Irresistible All-American chocolate chunk cookies

Nutrition and extra info

Nutrition: per serving

  • kcal381
  • fat24g
  • saturates10g
  • carbs36g
  • sugars27g
  • fibre2g
  • protein7g
  • salt0.42g
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Ingredients

  • 300g plain chocolate (about 55% cocoa solids)
  • 100g bar milk chocolate
  • 100g light muscovado sugar
  • 85g butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g peanut butter, crunchy is best
  • 1 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 100g self-raising flour
  • 100g large salted roasted peanuts

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.

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Comments, questions and tips

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libertysanders
3rd Dec, 2014
I just tried this recipe for a cookie taste test challenge I've set myself, and they are definitely up there with the best. I love the addition of the peanut butter to a cookie recipe! See how mine came out on my blog! http://leavemorethanjustfootprints.wordpress.com/2014/12/03/the-taste-test-all-american-cookies/
kirsty ramdas
22nd Mar, 2014
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
mwoodsher
21st Nov, 2013
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
3rd Nov, 2013
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
26th Oct, 2013
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
1st Mar, 2013
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
cinnamongem
28th Feb, 2013
I love these cookies! Tried this recipe for the first time long time ago and they are my favorite chocolate cookies. :-) The peanut butter makes a good combination with the dark chocolate. I've just published this recipe on my bakery blog. Here's the link to my recipe: http://www.cinnamongirldelights.blogspot.com.es/2013/02/all-american-chocolate-chunk-cookies.html Hope you guys like it!
rosella_74
22nd Sep, 2012
4.05
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
7th Jul, 2012
4.05
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
17th Apr, 2012
4.05
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.

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diamondsinthesky
1st Oct, 2013
tuy