Chunky Chocolate Chip Cookies
Difficulty: Easy • Makes: 12–16 cookies
These cookies are everything we love in a treat: crisp at the edges, soft in the centre, and packed with chocolate chunks. They’re rustic, comforting and perfect with a mug of coffee or a glass of cold milk.
Ingredients
- 150 g unsalted butter, softened
- 100 g light brown sugar
- 80 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 220 g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 180 g chocolate chunks or chips (milk, dark, or a mix)
Method
- Beat the butter and sugars together until light and creamy.
- Add the egg and vanilla, and mix until combined.
- In a separate bowl, whisk together flour, baking powder, bicarbonate of soda and salt.
- Fold the dry ingredients into the butter mixture until just combined. Stir in the chocolate chunks.
- Chill the dough for at least 30 minutes (up to 24 hours) for thicker, richer cookies.
- Preheat the oven to 180°C (fan 160°C) and line two baking trays with parchment.
- Scoop balls of dough (about 1½ tbsp each) and place them on the trays, leaving space to spread.
- Bake for 10–12 minutes, until the edges are golden but the centres still look slightly soft.
- Leave to cool on the tray for 5 minutes, then transfer to a wire rack.
Cosy Oven Tip
Sprinkle a tiny pinch of sea salt on top of each cookie as soon as they come out of the oven for that bakery-style finish.