Chocolate Chunk Cookies

I am a firm believer that everybody needs a solid chocolate chocolate chip cookie recipe in their collection. If you don’t have one you can use mine, because this one is worth hanging on to. And ok, on a technicality this isn’t a chocolate chip recipe, but chocolate chunks are so much better right?

I can’t remember where I found this recipe, but it came after trying so many different recipes and being not quite satisfied every time. I mean, they were all ok. But then this one happened, and it was everything I had been looking for. I’ve made a few minor adjustments since – less sugar, more vanilla and most definitely more chocolate, and I can assure you, when it comes to a go-to chocolate chunk cookie recipe, this is the one you should use.

These cookies are crunchy on the outside, soft in the middle and full of big chocolatey chunks. They’re everything a chocolate chunk cookie should be. Feel free to use chocolate chips if you want, but I love using roughly chopped chocolate – that way no bite is the same and you are surprised with huge chunks of chocolate the whole way through! And a word of warning – make sure you have spare chocolate as you bake. Or the willpower of a saint. Because you will snack on this as you go.

And this.

The trick to getting these cookies right is to chill the dough before you bake them. It only needs 30 minutes, but it’s enough to stop them from spreading all over the baking tray and merging into one giant cookie. Not that I’m speaking from experience *cough*. Although one giant cookie wouldn’t be such a bad thing! It also makes the dough much easier to roll into balls. This recipe makes quite a lot of cookies so if you want, you can also freeze half the dough and thaw it in the fridge overnight before you bake them. 

Once the dough has chilled, roll the cookies into balls and flatten them slightly with a fork. Not totally necessary but I kind of have a thing about cookies with fork marks in them – childhood memories!

Now go make these cookies!!