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

    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

    Egg

    egg

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

  • ½ tsp vanilla extract

    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 (55)

chanamasala's picture
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
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
4

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

biddlybee's picture
5

very very rich, but if you like peanut butter!

sue_tombs's picture
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

andrha's picture
5

Can i make a really big batch, store in the freezer and bake a little at a time? Has anyone tried this?

andrha's picture
5

im not sure if i used the sugar you suggest -mine was very dark and damp;) But the cookies turned out delicious and will make exactly the same again. Washing up was extra easy as all i used was a mixing bowl and wax paper!

mazlp1's picture
5

I've made these so many times and every time they've been perfect! I omit the peanuts as I'm not fond of the texture in cookies but I don't feel it affects the taste at all. The peanut butter works really well with the dark chocolate to make them rich and insanely moreish. However, I would agree with previous comments that they fall apart very easily. Not that that saves them!

netreg's picture

First time I have ever made and baked fresh cookies and they were a big hit.. Thanks for making me look like a cool dad :)

schnozwangleplonker's picture
5

I love this recipe! it was easily one of the easiest cookie recipes I have ever used. I had no problems like the ones above, maybe you didn't do them correctly!?

flongaface's picture
5

These are the best cookies I have ever eaten!

sheppy's picture
5

These were delicious. Should be 5 stars not 4!!

kirioana's picture

I love this cookies...

ccraig86's picture
3

No wonder they are called American cookies! They are way too sweet- obesity alert!

emma_claire's picture
4

I tried making these cookies, not sure what they would taste like, I made them without using the peanuts, however I did use the peanut butter. They are delicious, I made more than 12 because I did slightly smaller cookies. I will definitely make them again because they are realtively simple to make.

evanita's picture

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!

jbodman's picture

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.

fkheyish's picture

They look amazing! Thanks :D

k3rryjtaylor's picture
5

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.

k3rryjtaylor's picture
5

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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