Chocolate Chunk Cookies

60 minutes


12 cookies

Some days are better off with a luscious goodness to satisfy your sweet tooth. And there’s nothing better than a chocolate chunk cookie alongside your cup of freshly brewed espresso. I enjoy these a lot, and they’re one of my favorite guilty pleasures. I’m sure no one can resist them because they’re the best.



Adjust Servings
8.8 oz cold butter 250 g
7 oz milk chocolate with whole hazelnuts 200 g
7 oz white chocolate 200 g
7 oz dark chocolate 200 g
6.3 oz light brown sugar
6.3 oz granulated white sugar 180 g
7.8 oz self-rising flour 220 g
12.3 oz of all-purpose flour 350 g
0.5 tsp of salt
0.5 tsp of sodium bicarbonate
1 tbsp baking powder eggs
Metric units


If you have a standing mixer, go for it. If not, you can always use a hand mixer; it’s perfectly fine.
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You start with cold butter. Beat the butter for a few seconds just to break it up a little bit. Add both kinds of sugar and mix again just for a few seconds.
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Add the chopped chocolate and mix it again. You want to mix after every added ingredient for just a few seconds. Don’t be afraid that the mixture looks a little lumpy; that’s how it should look.
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Add the flour, soda, baking powder, and salt and mix again.
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At the very end, while mixing slowly, add the beaten eggs and mix until incorporated.
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Form balls, which should be around 3 oz or 100 g each. Put them in the freezer for a minimum of 2 hours to freeze.
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After 2 hours, pre-heat your oven to 340 degrees Fahrenheit or 170 degrees Celsius (fan on), and while pre-heating the oven, put the baking tray lined with parchment paper to heat up in the oven. After that, place the cookie balls on the baking tray, leaving space between them. Bake them for 17 minutes.
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This is the most important step. After 17 minutes, let them cool at room temperature. I know it’s gonna be hard waiting, but once you can munch on them, you’ll understand it was worth it.
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