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 41-56

  • Binder photo Jenny

    22 February 2011

    Jenny rated and commented on this recipe

    4 stars

    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

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  • Binder photo louise

    03 June 2011

    louise rated and commented on this recipe

    4 stars

    I love these but they are very rich so you don't eat too many at once!

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  • Binder photo Sez

    23 July 2011

    Sez rated and commented on this recipe

    5 stars

    Amazing! I made these for a laid back dinner party and everybody loved them.

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  • Binder photo desertprincess

    24 July 2011

    desertprincess rated and commented on this recipe

    5 stars

    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!

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  • Binder photo raphaya

    16 August 2011

    raphaya rated and commented on this recipe

    5 stars

    these were absolutely amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • Binder photo carrie

    01 October 2011

    carrie rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo Gilly

    01 November 2011

    Gilly commented on this recipe

    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!

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  • Binder photo SazzyK66

    11 November 2011

    SazzyK66 rated and commented on this recipe

    5 stars

    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

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  • Binder photo Miss Webby

    03 April 2012

    Miss Webby commented on this recipe

    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!

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  • Binder photo kyra-swiss

    06 April 2012

    kyra-swiss rated and commented on this recipe

    3 stars

    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...

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  • Binder photo Charlotte Victoria

    17 April 2012

    Charlotte Victoria rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Jodie Rees

    07 July 2012

    Jodie Rees rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Rosella

    22 September 2012

    Rosella commented on this recipe

    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!

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  • Binder photo Rosella

    06 October 2012

    Rosella rated this recipe

    4 stars

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  • Binder photo CinnamonGem

    28 February 2013

    CinnamonGem commented on this recipe

    I love these cookies! Tried this recipe for the first time long time ago and they are my favorite chocolate cookies. :-) The peanut butter makes a good combination with the dark chocolate. I've just published this recipe on my bakery blog. Here's the link to my recipe: http://www.cinnamongirldelights.blogspot.com.es/2013/02/all-american-chocolate-chunk-cookies.html Hope you guys like it!

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  • Binder photo Kelly Hood

    01 March 2013

    Kelly Hood commented on this recipe

    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

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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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