These Chocolate Chunk Cookies are golden, chewy and packed with rich chocolate pieces. Made with a simple butter, sugar and flour base, the recipe also includes tips for creating a decadent dark chocolate version — perfect for any cookie lover.
White Cookies with Dark Chocolate Chunks: Preheat oven 180C (fan-forced). Line three oven trays with baking paper.
Place butter, sugars and vanilla in a large bowl and beat with a hand-held electric mixer or use a stand mixer. Beat until pale and creamy. Add egg and beat until combined.
Add sifted flour, baking powder and bicarb to butter mixture and stir with a firm rubber spatula until combined and beginning to form a stiff dough. Use your hand to squeeze mixture into a sticky dough.
Add chocolate and mix into dough with your hand.
Use an ice cream scoop (see tip) to scoop mixture and place 6 cm apart onto prepared trays. Press dough down until 5cm in diameter. Refrigerate for 15 minutes until firm.
Cook for 15-18 mins until lightly golden, swapping trays around halfway. Stand on trays for 15 minutes before transferring to a wire rack to cool.
Tips & Hints
Dark Cookies with White Chocolate Chunks: Make up to end of step 3. Sift 2 tablespoons cocoa over dough and mix with your hand until combined evenly. Add 200g chopped white chocolate. Mix with your hand to incorporate into dough. Continue from step 5.
If you don’t have an ice cream scoop, use 2 heaped tablespoons of dough and roll into balls and put onto trays. Flatten and bake as above.
