Chocolate Chunk Cookies | Recipes

Ingredients

• 227 g (1/2 pound)unsalted butter, at room temperature
• 200 g (1 cup)light brown sugar
• 100 g (1/2 cup)granulated sugar
• 10 ml (2 teaspoons)pure vanilla extract
• 2extra-large eggs, at room temperature
• 250 g (2 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 5 g (1 teaspoon)kosher salt
• 100 g (1 cup)walnuts, chopped
• 454 g (1 pound)semisweet chocolate chunks

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the dough

   Using a paddle attachment, beat the butter with both sugars until light and fluffy. Mix in the vanilla, then add the eggs one at a time, beating well. Sift together the flour, bicarbonate of soda and salt, then add them with the mixer on low and mix only until combined. Fold in the walnuts and chocolate chunks.

3. 3

   Shape and bake

   Line a baking sheet with parchment paper. Scoop the dough with a 4.4 cm (1 3/4-inch) scoop or use a rounded tablespoon, then dampen your hands and flatten each mound slightly. Bake for exactly 15 minutes; the cookies will look underdone. Leave them on the baking sheet briefly, then move them to a wire rack to cool completely.

What are chocolate chunk cookies?

Chocolate chunk cookies are American-style drop cookies, made by placing scoops of dough on a baking sheet and baking them until the edges set. This version pairs semisweet chocolate with walnuts for a mix of rich, sweet and nutty flavours.

The method follows a familiar creaming technique: beating butter and sugars first gives the dough a light base, while folding in the larger additions keeps the chocolate and nuts distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 30g carbs, 14g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat; eggs, walnuts and chocolate contribute some protein. Enjoy a cookie with fruit or yoghurt for a more balanced snack.

Why use chocolate chunks?

Chocolate chunks give the cookies larger pockets of chocolate than small chips. Semisweet chocolate balances the sweetness of the two sugars.

Walnuts add crunch and a gently bitter note. Chop them so they distribute through the dough rather than clustering in a few cookies.

Cream the butter and sugars

Room-temperature butter should give slightly when pressed but not look melted or greasy. Beat it with both sugars until the mixture looks lighter and fluffy before adding the other ingredients.

Add the eggs one at a time and mix well after each addition. This helps them incorporate evenly into the butter mixture.

Stop mixing once combined

Sifting the flour, bicarbonate of soda and salt helps distribute the raising agent and seasoning. Add this mixture on low speed and stop as soon as no dry flour remains.

Fold in the walnuts and chunks by hand so they spread through the dough without excessive mixing.

Look for soft centres

The recipe calls for exactly 15 minutes in the oven, even though the cookies may appear underdone when they come out. They continue to firm as they cool, so avoid waiting for the centres to look fully set in the oven.

Let them rest briefly on the baking sheet before transferring them to a rack. Moving them too soon can cause soft cookies to break.

Shape evenly

Use a 4.4 cm scoop or rounded tablespoons to keep the portions similar in size. Even portions are more likely to bake at the same rate.

Damp hands make it easier to flatten the dough slightly without it sticking. Leave room between portions on the baking sheet for spreading.

Serve and share

These cookies are enjoyable on their own or served with a glass of milk, tea or coffee. Their chocolate and walnut filling also makes them a simple dessert to serve after a meal.

For a more substantial plate, pair one with fresh fruit or plain yoghurt rather than adding another rich dessert.

Recipe notes & tips

• Bring the butter and eggs to room temperature so they mix into the dough more evenly.
• Measure the flour without packing it tightly into the measuring cup.
• Use parchment paper to make it easier to lift the cookies from the baking sheet.
• Keep the mixer on low when adding the dry ingredients and stop as soon as they are incorporated.
• Let the cookies rest on the tray before transferring them to the cooling rack.

Variations

• Pecans: Swap the walnuts for an equal amount of chopped pecans.
• Dark chocolate: Use dark chocolate chunks for a less sweet, more intense flavour.
• No nuts: Leave out the walnuts for a nut-free version.
• Mixed chocolate: Combine semisweet and milk chocolate chunks for a sweeter mix.

Common mistakes to avoid

• Overmixing the flour: This can make the cookies firm; mix only until the dry ingredients disappear.
• Using melted butter: It changes the dough texture; start with butter that is soft but not greasy.
• Skipping the slight flattening: Press each mound gently so the dough bakes as intended.
• Baking until fully set: The centres look soft at 15 minutes; take the cookies out as directed and let them firm on the tray.
• Moving them too soon: Soft cookies can break; allow a brief rest on the baking sheet before transferring.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in a low oven or microwave if you would like them soft again.

Frequently asked questions