All-American chocolate chunk cookies

All-American chocolate chunk cookies

4.342105

(38 ratings)

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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
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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
  • 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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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

BBC GoodFood Magazine

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Comments

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kellyhood88's picture
kellyhood8811:48, 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

rosella_74's picture
rosella_7403:02, 22nd Sep, 2012
4

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
flirtinflight04:21, 7th Jul, 2012
4

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
charlottedeery05:40, 17th Apr, 2012
4

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
kyrawippich06:04, 6th Apr, 2012
3

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
lw0008304:55, 3rd Apr, 2012

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
sazzyk6605:09, 11th Nov, 2011
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
winker96810:01, 1st Nov, 2011

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
carriesmith04:40, 1st Oct, 2011
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 :)

desertprincess's picture
desertprincess11:49, 24th Jul, 2011
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!

jennyknox's picture
jennyknox09:22, 22nd Feb, 2011
4

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
chanamasala09:42, 12th Feb, 2011
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.

emmakanter68's picture
emmakanter6804:51, 8th Feb, 2011
5

Very yummy, glad I noted other comments before I started so I made sure I did not use too strong plain chocolate. I love peanunts but I think next time I will make them without.

sineade's picture
sineade02:55, 12th Jan, 2011
4

Delicious - a favourite of family and friends. I leave the peanuts out but still include the peanut butter for a slight peanut taste.

sue_tombs's picture
sue_tombs03:20, 17th Nov, 2010
4

These are truly delicious, just like Millie's Cookies. I used a chunk of chocolate caramel on the top of each one instead and it melted just enough to make a gooey puddle on the top which was heavenly :oD

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