All-American chocolate chunk cookies

All-American chocolate chunk cookies

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(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
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  • 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.

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Comments, questions and tips

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22nd Jan, 2009
They look amazing! Thanks :D
7th Jan, 2009
I made these as part of a Christmas food hamper for people at work and they went down a treat! Easy to make and really really tasty.
7th Jan, 2009
I made these as part of a Christmas food hamper for people at work and they went down a treat! Easy to make and really really tasty.
17th Dec, 2008
Soooo eeeasy and soooo delicious. I left the nuts out and they were still fantastic.
30th Aug, 2008
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.
18th Aug, 2008
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.
11th Jul, 2008
These were ok but I wouldn't make them again, too rich.
25th Mar, 2008
Bit too rich and "peanutty" - would miss out the peanut butter if I made them again.
25th Mar, 2008
Made these with peanut and peanut butter and weren't tasty at all very dry. Will try next time without.
12th Mar, 2008
Chocolate I used had differing cocoa solid levels to recipe. Not detrimental.


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