All-American chocolate chunk cookies

All-American chocolate chunk cookies

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(43 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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lzallen
3rd Jun, 2011
4.05
I love these but they are very rich so you don't eat too many at once!
jennyknox
22nd Feb, 2011
4.05
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
12th Feb, 2011
5.05
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
8th Feb, 2011
5.05
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
12th Jan, 2011
4.05
Delicious - a favourite of family and friends. I leave the peanuts out but still include the peanut butter for a slight peanut taste.
biddlybee
6th Jan, 2011
5.05
very very rich, but if you like peanut butter!
sue_tombs
17th Nov, 2010
4.05
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
12th Oct, 2010
5.05
Can i make a really big batch, store in the freezer and bake a little at a time? Has anyone tried this?
andrha
12th Oct, 2010
5.05
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
5th Sep, 2010
5.05
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!

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