All-American chocolate chunk cookies

All-American chocolate chunk cookies

Irresistible All-American chocolate chunk cookies

Difficulty and servings

Easy

Makes 12 big cookies

Preparation and cooking times

Total time

Takes 40-50 minutes

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.

Per serving

381 kcalories, protein 7g, carbohydrate 36g, fat 24 g, saturated fat 10g, fibre 2g, sugar 27g, salt 0.42 g

Recipe from Good Food magazine, July 2002.

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Latest comments and suggestions

Results 21-40

  • Binder photo Emma-Claire

    30 July 2009

    Emma-Claire rated and commented on this recipe

    4 stars

    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.

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  • Binder photo ccraig86

    07 September 2009

    ccraig86 rated and commented on this recipe

    3 stars

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

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  • Binder photo Oana

    10 September 2009

    Oana commented on this recipe

    I love this cookies...

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  • Binder photo sheppy

    20 November 2009

    sheppy rated and commented on this recipe

    5 stars

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

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  • Binder photo nemo

    29 December 2009

    nemo rated this recipe

    5 stars

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  • Binder photo Katt

    25 February 2010

    Katt rated this recipe

    5 stars

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  • Binder photo Julie Anne

    05 March 2010

    Julie Anne rated this recipe

    3 stars

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  • Binder photo Flonga Face

    16 April 2010

    Flonga Face rated and commented on this recipe

    5 stars

    These are the best cookies I have ever eaten!

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  • Binder photo Schnozwangle Plonker

    16 April 2010

    Schnozwangle Plonker rated and commented on this recipe

    5 stars

    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!?

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  • Binder photo Darren

    01 May 2010

    Darren commented on this recipe

    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 :)

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  • Binder photo Jess

    28 July 2010

    Jess rated this recipe

    3 stars

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  • Binder photo Mazlp1

    05 September 2010

    Mazlp1 rated and commented on this recipe

    5 stars

    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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  • Binder photo Haris

    12 October 2010

    Haris rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Haris

    12 October 2010

    Haris commented on this recipe

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

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  • Binder photo ToneEQ

    29 October 2010

    ToneEQ rated this recipe

    5 stars

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  • Binder photo Sue Campbell

    17 November 2010

    Sue Campbell rated and commented on this recipe

    4 stars

    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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  • Binder photo Bee

    06 January 2011

    Bee rated and commented on this recipe

    5 stars

    very very rich, but if you like peanut butter!

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  • Binder photo Sineade

    12 January 2011

    Sineade rated and commented on this recipe

    4 stars

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

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  • Binder photo emma kanter

    08 February 2011

    emma kanter rated and commented on this recipe

    5 stars

    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.

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  • Binder photo chana masala

    12 February 2011

    chana masala rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Makes 12 big cookies

Preparation and cooking times

Total time

Takes 40-50 minutes

Irresistible

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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Per serving

381 kcalories, protein 7g, carbohydrate 36g, fat 24 g, saturated fat 10g, fibre 2g, sugar 27g, salt 0.42 g

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