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  • Writer's pictureGrace Hamilton

RECIPE: G's Chocolate Chunk Cookies

There are way too many recipes for this biscuit online, so why not add another one? I didn't plan on creating this recipe, nor did I expect them to come out so good. But here we are, so grab a notebook and pen and start jotting down notes ready to wow the family!

Image taken on Canon EOS 1500D

- 250g unsalted butter, room temperature 
- 1 cup granulated caster sugar 
- 1 cup light packed brown sugar 
- 3tsp vanilla essence 
- 2 eggs
- 2 1/3 cup plain flour
- 1 1/3 cup self-raising flour
- 1/2 tsp baking soda/ baking powder 
- 300g chocolate drops (combination of white and dark)

- electric beater
- measuring cups 
- tsp
- plastic spatula 
- large mixing bowl
- 2 large baking trays 
- 2 sheets of baking paper 
- circular cookie cutter (optional) 
- cooling rack (optional)


  1. Preheat your oven to 160 degrees (Celsius)

  2. Beat the butter and sugar together on medium speed until smooth and creamy-coloured

  3. Add vanilla, eggs and baking soda on low speed until combined

  4. Add flour and continue to beat on low-medium speed

  5. Tip 3/4 of the chocolate in and begin folding into the mixture using a plastic spatula

  6. Once combined, let sit in the fridge while lining two trays with baking paper

  7. Take batter of the fridge and begin spooning the mix into balls to place onto lined trays

  8. Use the remaining chocolate to decorate evenly, topping the balls with a combination of dark and white

  9. Do not flatten the cookies!

  10. Place in the oven and check every 5 minutes using a dessert fork (if they are ready, you will be able to poke the cookies without mixture getting stuck)

  11. Once cooked, remove the cookies and take a circular cookie cutter to shape each of them

  12. Leave to cool on a cooling rack (cover with clean tea-towel to protect from bugs

  13. Enjoy!

Images taken on Canon EOS 1500D

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