Chocolate Chunk Cookies

Ingredients

• 227 g (1 cup/2 sticks)unsalted butter, chopped
• 420 g (3 1/4 cups)plain flour
• 1 1/4 teaspoonsbaking powder
• 1 teaspoonbicarbonate of soda
• 1 1/2 teaspoons kosher salt (or 3/4 teaspoon fine salt)kosher salt
• 300 g (1 1/2 cups)light brown sugar
• 100 g (1/2 cup)granulated sugar
• 2eggs
• 2 teaspoonsvanilla extract
• 340 g (12 oz)dark chocolate, chopped into small pieces
• to sprinkle on topflaky salt

Instructions

1. 1

   Prepare the trays

   Heat the oven to 182°C (360°F). Line two baking sheets with baking parchment.

2. 2

   Melt the butter

   Melt the butter in a heavy-based saucepan over the lowest heat, stirring occasionally. Alternatively, melt it in the microwave. Do not let it bubble or boil, as it could lose moisture.

3. 3

   Mix dry ingredients

   Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium bowl, then set aside.

4. 4

   Make the dough

   Transfer the melted butter to a large bowl and whisk in both sugars until smooth. Add the eggs one at a time, whisking well after each, then stir in the vanilla. Add the flour mixture and mix with a wooden spoon or silicone spatula until it is mostly incorporated. Stir in the chocolate, mixing as little as possible, just until combined.

5. 5

   Shape and bake

   Roll the dough into balls, each about 3 tablespoons in size, and arrange them on the prepared trays, 3 inches apart. Bake straight away or cover and refrigerate the dough. Sprinkle each cookie with a little flaky salt, then bake for 10–12 minutes, until the tops are cracked and very lightly golden. Leave the cookies to cool for a few minutes, then carefully move them to a wire rack to cool completely.

6. 6

   Store the cookies

   Keep the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

What are chocolate chunk cookies?

These are American-style drop cookies: a sweet, buttery dough is portioned into balls and baked until the outside sets while the middle stays chewy. This version uses chopped dark chocolate rather than small uniform chips, giving the cookies larger melted pockets.

Melted butter makes the dough easy to mix by hand, while brown sugar brings a soft, chewy texture. A little flaky salt on top sharpens the contrast with the sweet dough and chocolate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 4g protein, 38g carbs, 14g fat.

The flour and sugars provide most of the carbohydrates, while butter and dark chocolate contribute most of the fat; the eggs and flour add a little protein. Pair a cookie with fruit or plain yoghurt for a more balanced snack.

Why use chopped dark chocolate?

Chocolate pieces: chopping a bar into small pieces gives you a mix of chunks and finer shards that spread through the dough. Keep the pieces small enough to distribute evenly, but not so small that they disappear.

How to mix the dough

Dry ingredients: whisk the flour, raising agents and salt thoroughly before adding them to the butter mixture, so they are evenly dispersed.

Gentle mixing: stop as soon as the flour and chocolate are incorporated. Working the dough too much can make the cookies less tender.

How to judge when they are done

Look for cracked tops and a very light golden colour, as directed, after 10–12 minutes in the oven. The centres may still look soft when the trays come out; they firm up as the cookies cool.

Give the cookies a few minutes on the baking sheets before moving them. This helps the warm, delicate biscuits hold together on their way to the rack.

Why keep the butter from bubbling?

Low heat: melt the butter gently and stir occasionally, stopping before it bubbles or boils. The recipe notes that boiling can cause it to lose moisture, which changes the dough.

If using a microwave instead, heat the butter carefully and check it often so it melts without boiling.

Serving and portioning

The recipe makes 25 cookies, with each dough ball about 3 tablespoons in size. Space them 3 inches apart so they have room to spread as they bake.

Serve them on their own or alongside tea, coffee or a glass of milk. For a dessert plate, pair one cookie with fruit or plain yoghurt.

Recipe notes & tips

• Weigh the flour for a more consistent dough.
• Use softened room-temperature eggs so they combine more easily with the melted butter.
• Chop the chocolate into small, fairly even pieces for better distribution.
• Keep the dough balls spaced 3 inches apart on the trays.
• Let the cookies rest on the tray briefly before transferring them to the rack.

Variations

• Extra dark: use dark chocolate with a higher cocoa percentage for a more intense flavour.
• Nutty: replace some of the chocolate with chopped toasted nuts.
• White chocolate: swap in white chocolate chunks for a sweeter contrast.
• Citrus: add finely grated orange zest to the dough for a bright note.
• No flaky salt: leave off the finishing salt for a less savoury edge.

Common mistakes to avoid

• Boiling the butter: it can lose moisture, so melt it gently over the lowest heat.
• Overmixing the dough: this can make the cookies less tender; stop once the ingredients are combined.
• Crowding the trays: the cookies need 3 inches between them to spread without merging.
• Overbaking: remove them when cracked and very lightly golden, even if the centres still seem soft.
• Moving them too soon: let them cool on the tray for a few minutes so they are less likely to break.

How to store

Store the cooled cookies in an airtight container at room temperature for up to 3 days. Freeze them for up to 2 months; thaw at room temperature before serving.

Frequently asked questions