Chewy chocolate chunk cookies
These really are outrageously good cookies. Crispy on the outside, chewy and gooey in the centre, full of chocolate chunks and general buttery goodness. Maybe not something to be tucking into everyday, but if you are going to treat yourself, why not make it worth it?
Another classic Fisher & Paykel recipe developed and tested in our cooking lab, the marketing team often use this recipe for retailer training because they are so easy and the results are impressively delicious. By leaving the dough as balls when you place it into the oven, they end up with a crispy outside while maintaining a chewy centre—best enjoyed when still warm from the oven with the chocolate chunks still soft and gooey. And they stay warm for a long time, when we jumped in and ate the cookies in the photograph they had been out of the oven for a good hour or so and the chocolate was still soft and warm in the middle. Enjoy!
Ingredients
Makes 20 generous cookies
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- 2 cups standard (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 170g unsalted butter, melted and allowed to cool a little
- 1 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chunks (a mix of dark and white chocolate is best), roughly chopped to give large, irregular chunks
Method
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- 1. Preheat the oven to165ºC on Fan bake and arrange the oven shelves so they are spaced evenly at about 1/3 and 2/3 down the cavity and the hot air can circulate freely around them. Lightly grease or line two baking trays.
- 2. Sieve the flour, salt and baking soda into a medium-sized bowl.
- 3. Combine the melted butter and sugars in a large bowl. Add the eggs, extra egg yolk, and vanilla extract and mix until well combined.
- 4. Add the flour and chocolate chunks and stir until just combined.
- 5. Divide the dough evenly into twenty pieces and roll into balls. Space them evenly on the oven trays, allowing plenty of room for them to spread. Bake for between 15 – 20 mins until light brown. The darker the cookies, the crisper they will be.
- *For triple choc cookies, try adding 1 tbsp cocoa when sieving flour
Hello,
These look VERY good!
1/2 cup granulated sugar… is this castor sugar?
Thank you
Hi Julia,
These are very good!
granulated sugar is just plain white sugar – not as fine as castor.
Happy baking
nice cookies and nice pics! congrats!
They look perfect!
i’m like goldilocks when it comes to my chocolate chip cookie preferences–so many times they’re either too cakey or too thin and crunchy. very rarely are they just right, with some chewiness, some crispiness, a lot of chocolate, and a melt-in-your-mouth texture. from all appearances, these are just right.
Great cookie recipe! You should submit this recipe to Recipe4Living.com!
I made these lastnight and they are all gone!!!! The family are begging me to make more.
They were so chewy, and soft, and cruchy at the same time. Best cookies that I have ever had hands down!
Thank you
keep the yum recipes coming
Thanks for all your lovely comments everyone
Julia – I’m so glad they went down a treat with your family – they always go down well in the office!
Crispy on the outside and chewy in the center, with a big dose of brown sugar flavor is just how a chocolate chip cookie should be. Can’t wait to give hese a try.
Mimi
The time for biscuit is upon us!
Made these last weekend with our 4yr old and they were fantastic! 15min was a perfect amount of cooking time. Thanks for the recipe.
Ian
I baked these cookies last night…the were just amazing….
hi
Can I ask why you use unsalted butter, but then put salt into mixture? Is standard butter ok?
thanks
Hi Paula,
The reason many recipes specify unsalted butter is that the salt content of salted butter can vary from brand to brand, so by using unsalted and then adding a measure of salt to the recipe, you have more control over the amount of salt in the cookies. Absolutely you can use salted butter if that is what you happen to have in the fridge at home; just don’t add the 1/2 tsp of salt to the recipe as well!
Happy baking,
Lauren.
These look great! I tried it and my cookies are puffy and cakelike though…any ideas why? I used half the suggested amount of white sugar – does that make a difference?
Hi Katie,
Yes, using half the amount the amount of sugar will make a difference to the final cookies. Sugar has quite a high moisture content (as shown when melting for a caramel), so reducing the amount of sugar in the recipe will result in drier, cakey cookies. Another way to get chewier cookies is to pull them out of the oven when they are still a little under-done; this may help achieve the texture you are after with less sugar. Thanks for leaving a comment; we love to hear from our readers. Happy baking!
Just made these cookies and are devouring them as I type.
DELICIOUS.
This recipe is going in my ‘Make these again’ cook book!
Thanks Matt, glad you liked them! They are so popular here at the office that you can put out a tray, blink, and then all that is left is crumbs! Thanks for reading
Hi Lauren
I have a conventional oven, can you tell me what 165C is equal to in the F mode.
Hi Jackie,
165ºC converts to 330ºF. Happy Baking