All-American chocolate chunk cookies

All-American chocolate chunk cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(44 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    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

    Peanut butter

    pee-nut butt-ah

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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
nimisha
10th Mar, 2008
3.05
Really yummy, but turned out soft and broke easily..... worth making though... who needs millies cookies!
CVC74
5th Mar, 2008
4.05
I cooked these yesterday, the texture was amazing, even though I left out the peanuts as I don't like them. Although they are delicious we didn't love the strong taste of the peanut butter, I am worried if I leave it out it will affect the texture, any ideas of what I can replace it with?
helenmcarre
7th Feb, 2008
5.05
Fantastic cookies. Going to double the recipe next time because they didn't last long at all!
djwinkles
29th Jan, 2008
Unfortunately I didn't read the recipe correctly and used 70% cocoa solids dark chocolate which I think resulted in the over bitter taste. They did look splendid though and didn't spend long in the biscuit tin!
suehildersley
11th Dec, 2007
Gorgeously chocolatey and so easy. They didn't take as long to cook as indicated in my over so keep an eye on them.
botleybabe
18th Nov, 2007
I used plain and white chocolate chunks and omitted the peanuts. As I am coeliac I used GF flour and also pure soya marge which is 'dairy free'. The results were very moorish and didn't fall apart like most gluten free biscuits.
lindfsw1
7th Nov, 2007
3.05
These were dense and intensely chocolatey - I used a bar of 70% dark chocolate as it was all I had at home, which made them very rich, yet still ideal for people who prefer the bitter tang of dark chocolate. I found they fell apart a little when I transported them to a friend's house in a tupperware box - they were demolished by us nonetheless!
kimmyg82
3rd Nov, 2007
4.05
Amazing. Great recipe

Pages

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?