All-American chocolate chunk cookies

All-American chocolate chunk cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

Takes 40-50 minutes


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
Save to My Good Food
Please sign in or register to save recipes.


  • 300g plain chocolate (about 55% cocoa solids)
  • 100g bar milk chocolate
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g light muscovado sugar
  • 85g butter, at room temperature



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g peanut butter, crunchy is best

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 1 medium egg



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

  • ½ tsp vanilla extract



    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Sep, 2010
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!
1st May, 2010
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 :)
16th Apr, 2010
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!?
16th Apr, 2010
These are the best cookies I have ever eaten!
20th Nov, 2009
These were delicious. Should be 5 stars not 4!!
10th Sep, 2009
I love this cookies...
7th Sep, 2009
No wonder they are called American cookies! They are way too sweet- obesity alert!
30th Jul, 2009
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.
27th Jul, 2009
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!
24th Jan, 2009
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?