Chunky Cookie Recipe

These are easy to make and even better than they look. Ive been told better than Dominos, Pret and Millies so you have to try them now...

I’ve had so many messages about my Giant Cookie recipe and if you can make smaller ones? The answer is yes BUT they will spread thin and personally I love a big chunky cookie - Crisp outside, deep chewy gooey middle! 
I made this recipe after I lived in Texas as I used to buy thee most amazing ones there at a store called HEB and I’ve never had one better since; you can’t seem to get them outside of the USA. 

I haven’t made these in agesss and I don’t know why... actually I do it’s because I eat them all but it’s needed in lockdown so thank you for the prod!

You will notice It’s a little alteration on my giant cookie recipe, similar but the main thing is less liquid. So less butter, egg and sugar as all melt when baking and make the cookies spread. If you’ve ever had a tray of moulded cookie mess now you know why. Full tutorial on my instagram story.

Grab a big brew or a glass of milk. I hope you love it as much as we do!

Ingredients - 

125g Butter
100g Sugar 
120g Soft Brown Sugar
1tsp Vanilla
1 Egg
280g Self Raising Flour 
1tsp Bicarb Soda
2g Sea Salt
300g Chocolate - Any type you love. Chips or chopped 

The good thing about Cookies is you don't have to be precious about what chocolate you use, pick your favourite and use up any scraps that you need to...


*Add your butter and sugars to the bowl and beat until creamy. I use a hand held mixer but elbow grease will do!

*Then add in your egg, vanilla and beat again.

*Add in the flour, bicarb and salt and beat until it forms into a dough. It will be quite dry but that is normal.

* Add in the Chocolate Chips and beat until all combined.

* Divide into 10 even balls. They will be like big golf balls but thats correct.

* Pop on a plate and put in the freezer for at least 25 minutes, or in the fridge for an hour. This will stop them spreading too much.

*Pre-heat your oven to 180C but cooler if your oven runs hot. 

*Put the cookies onto a lined baking tray. I do 5 per tray and find that is perfect. Don't squash them. Leave as Golf
 Balls for a big chunky yummy cookie.

*Bake the cookies in the oven for 12 minutes or until just golden. Leave to cool.



  1. Hi,
    I made these last night and have already eaten 4! They are divine!
    I haven't had a proper cookie for about 4 years since being diagnosed celiac. Followed this recipe and wow! Definitely making again. Just wondering, would the dough be suitable to keep in the freezer for a few weeks?