The Best Chocolate Chunk Cookies

If you like a cookie that's soft, chewy and contains a mammoth amount of chocolate in every single bite, then you really need to try these! Look good don't they?!

Hello and welcome to this, my first blog entry, EVER! For years I have wanted to start a blog, I've had dreams of inspiring people with my confections but I have never really taken to technology; or should I say it has never really taken to me. When I was studying Art at university, one module was to start a blog to showcase ourselves as 'creatives' and post updates. For some reason I am incapable of retaining any information when it comes to anything technological, however simple or complex. Suffice to say that I didn't do particularly well on that one. But, over the last year or so I've been toying with the idea of finally starting my own bake blog so here it is, the bitten bullet.

I have been stressing over what to put out there for my first recipe (those who have their own blogs may be able to relate?) I consider myself to be a novice baker, despite my profession as a cake maker/designer. The reason I say novice is that I am completely self taught when it comes to baking, the cakes I make - and I assure you I make them all - are years of experimenting in my kitchen; developing recipes until I feel they're worthy to offer to my clients. I try recipes out, tweak them, make them into something new. I develop my own recipes from scratch, some work and some fail miserably. I have no romantic anecdotes of my mum or grandma teaching me how to make the perfect Victoria sponge, I haven't inherited any famous family recipe's, for me it was shop bought maderia cake and birds instant custard, but I didn't have any complaints, in fact I loved it.

So, when it came to the first post I wanted it to be something that everyone loves and that was simple to bake. This Chocolate Chunk Cookie recipe is one of my babies, something I have nurtured over many years and has evolved into something that will cure the sweetest tooth. I vote chunks over chips any day and this cookie has them in abundance but you have to use good quality chocolate, it's a must. I used Callebaut 811NV. To me this cookie has the perfect combination of chocolate to cookie ratio but you can change it up and add nuts or dried fruit, but why mess with perfection...?! 

Makes 36 very good sized cookies 


  • 150g Unsalted Butter
  • 70g Soft Light Brown Sugar
  • 140g Granulated Sugar
  • 1 Large Free Range or Organic Egg
  • 1 Tsp Pure Vanilla Extract
  • 220g Plain Flour
  • 2 Tbsp Corn Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Bicarbonate of Soda
  • 1 Tsp Salt
  • 250g Dark Chocolate, minimum 60% cocoa solids.


  1. Preheat the oven to 180C. Using a stand mixer or handheld mixer, cream the butter and both sugars together until light. Add the egg and vanilla; beat on low speed until just combined - 20 seconds will do (mixing the egg for too long can result in a 'tough cookie', literally)
  2.  Sift the the dry ingredients together, I do this several times to ensure the corn flour and raising agents are well distributed. Add this to the mix slowly until the mixture comes together; you may need to add the dry ingredients in batches if you are mixing by hand to avoid the dreaded flour cloud.
  3. Chop 200g of the chocolate in to chunks, there's no real science behind this so chop as large or small as you wish, I like my chunks to vary in size. Take the remaining 50g of chocolate and finely grate it; it's this what gives that chocolate speckled goodiness to the final product.
  4. Roll the dough into balls ready to bake; if you're as anal as me then you can weigh them into 30g balls and you will have the perfect size cookie for one - not too big that you feel you have to share but big enough to satisfy your cookie needs. Bake for 8-10 minutes BUT NO LONGER, anything longer that this and you will turn them from chewy perfection to crispy discs of disappointment - trust.
  5. Once out of the oven let them rest on the baking tray for 10 minutes or so to firm slightly; remember there is a lot of melted chocolate inside to they will seem very soft to touch, don't mistake this for them being under baked. Once firm transfer them to a cooling tray until you can deliver them to your face. ENJOY!


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