Chewy chocolate chunk cookies

Photographer: Adam
Makes 20 generous 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!


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


1. Preheat the oven to165ºC on Fan forced 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