All-American chocolate chunk cookies

All-American chocolate chunk cookies

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(39 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

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

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Comments

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missbee's picture
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Soooo eeeasy and soooo delicious. I left the nuts out and they were still fantastic.

the_dagger's picture
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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.

sophiepayne's picture

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.

jojobean83's picture

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

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

cleo01's picture

Made these with peanut and peanut butter and weren't tasty at all very dry.

Will try next time without.

homemadesoup's picture
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Chocolate I used had differing cocoa solid levels to recipe. Not detrimental.

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

clairecv's picture
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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?

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

djwinkles's picture

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!

suehildersley's picture

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

botleybabe's picture

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.

lindfsw1's picture
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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!

kimmyg82's picture
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Amazing. Great recipe

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