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Chunky Chocolate Cookies

20 minutes


15 cookies (roughly)

Chocolate lover here! Checking in to share with you the best cookie recipe that I have ever made. I mean is there any cookie better than a Chunky Chocolate Cookie? Imagine thick cookies filled with decadent, warm chocolate melting out of the middle. That sounds divine to me! This is my absolute favourite chocolate cookie recipe which I am happy to share so that you can give them a go and see for yourself how seriously good they are. You might just have to keep making them over and over … nothing wrong with that!

chunky chocolate cookies, chocolate melting in the middle.

All the chocolate

It has taken me a while to develop this delicious Chunky Chocolate Cookie recipe. Mainly because I am quiet picky when it comes to cookies. I have never really grown up with the ‘cookie’ culture. I was raised more with traditional Serbian baking, but I have enjoyed a cookie here and there. My only problem has been that I dislike dry cookies. Especially ones that are labelled as chocolate, but really the chocolate is scarce and all you get is something dry, crumbly and bland.

I needed more! More chocolate. Chocolate that melts and oozes out of the cookie and a cookie that is soft and not flat or dry like a cracker.

And so here it is! My favourite Chunky Chocolate Cookie recipe. I absolutely love making these because I know I am going to get the delicious, decadent chocolate melting out of the cookie!

My cookie search is over.

chunky chocolate cookies & milk

What you will need

Unsalted Butter- The most consistent ingredient in any cookie recipe is the butter! Don’t forget to take the butter out of the fridge in advance. It needs to be softened for a short while.

Self Raising Flour- Some cookie recipes use cake flour but we do not have that here. So, I have found that using part self raising flour and part all purpose flour does pretty well! The self raising flour will give the cookies that nice rise.

All Purpose Flour- Most of us always have this in our pantry. I found that combining all purpose flour and self raising flour works really well for these cookies.

Salt & Baking Powder- These provide the dough with just a bit of lift, giving the cookies that soft texture.

Brown Sugar & Granulated Sugar- Those two sugars work together to give the cookies the balance of crisp edges and soft centers. The brown sugar is there for flavour and chew, the white sugar provides spread and those slightly crispy edges.

Eggs & Egg Yolks- You can’t have great chocolate cookies without eggs and some extra egg yolks to help with binding and texture.

Dark Chocolate – Chocolate is the most abundant ingredient in the dough, and thus the most significant source of flavor. So – pick the best quality chocolate you can find. I have chosen 70 % dark chocolate for this recipe for best results.

tower of cookies

Some tips

There are a few basic tips to how I make these delicious Chunky Chocolate Cookies.

The first being don’t use chocolate chips, instead use the good stuff. A good quality chocolate that is roughly chopped goes a long way. I use 70 % dark chocolate and chop it into rough chunks.

The second is to let the dough rest over night or longer for a much better flavour. I know this may sound “troublesome” but really all you have to do is prepare the dough in advance and set aside in the fridge.

Also, weigh out the cookie dough into equal weight. I have made this recipe many times and these are the key tips to getting the best chunky chocolate cookie with gooey, melted chocolate oozing out.

chocolate cookies

Make ahead & storage

These cookies taste best when freshly baked. However you can also store leftovers in an airtight container at room temperature for up to 2 days. Once you are ready to dig in again, reheat them briefly before serving. Alternatively you can serve them again at room temperature without re-heating.

The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1 week. Alternatively, the portions can be placed in a freezer-safe zip-top bag and frozen for up to 6 months.

This dough freezes perfectly. Once you have baked off whatever you are wanting to bake off, transfer the rest to a freezer-safe bag. You can bake it directly from frozen, just add a few more minutes onto the bake time.

And so, without further delay, I bring you these Chunky Chocolate Cookies 🍪. 

Treat yourself

Pour a big glass of milk or put on a pot of coffee, and grab a plate, because savoring this cookie takes time. My preference is to eat these cookies warm. This is when you will get that lovely chocolate oozing out of the cookie. You can also eat the cookie when it has had time to cool and the chocolate has had time to harden. The choice is up to you 😊.

Did you make this recipe?

. To be frank, you probably can’t finish one whole cookie on your own, but there is no harm in trying! If you try these Chunky Chocolate Cookies, leave a comment below & tell me what you think! You can also reach out over on Instagram.



Adjust Servings
280g unsalted butter (melted)
210g self raising flour
250g all purpose flour
1tsp salt
1/2tsp baking powder
250g brown sugar
50g granulated sugar
2whole eggs
2 egg yolks
380g 70 % dark chocolate (roughly chopped)


Making the dough
In a medium saucepan, melt the unsalted butter on medium heat and set aside to cool. Roughly chop up the chocolate and set aside. In a medium size bowl, combine the self raising flour, all purpose flour, salt and baking powder. Stir with a whisk.
Using a stand mixer fitted with the whisk attachment, add the brown sugar and the granulated sugar. Whisk together on medium speed then slowly stream in the melted butter. Once combined, add in the eggs one at a time followed by the egg yolks. Once this is well combined, switch to the paddle attachment and mix in the flour mixture until the batter is smooth. Add in the chopped chocolate and mix until well combined. You can do this with the paddle attachment or with a spatula. Cover the cookie dough and refrigerate for 1 hour.
Mark as complete
Shaping the cookies
Once the dough has cooled, weigh each dough piece to be 100 g. Shape into a ball and place on a parchment lined baking sheet. Refrigerate overnight before baking for best results. If you are short for time, leave in the fridge again for at least 30 minutes before baking.
Mark as complete
Baking the cookies
Preheat your oven to 200°C and bake the cookies for 10 -13 min (depending on your oven). Set on a wire rack to cool before serving.
Mark as complete
I think that 70 % dark chocolate works best in this recipe. However you can substitute in any type of chocolate that you want in this recipe. Make sure to use the best quality chocolate that you can find for better results.
It may look like a lot of chocolate but hang in there, once baked it will be perfect!
Let the dough rest over night or longer for a much better flavour. I know this may sound "troublesome" but really all you have to do is prepare the dough in advance and set aside in the fridge.
Weigh out the cookie dough into equal weight.
Once you have formed cookie balls, you can absolutely freeze these for up to six months! When you are ready to bake them, you can absolutely bake them straight from the freezer, preheat your oven and bake.
Don’t press them down prior to baking. They will spread out quite a bit in the oven, then drop a little on cooling, creating a nice thick cookie.

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