Chocolate Chunk Cookies

These American style cookies are best eaten while still warm – 10 minutes after they emerge from the oven. Chunks are like chips of chocolate, only bigger.


  • 5 oz (150 g) plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • oz (65 g) soft unsalted butter
  • 1 oz (25 g) brown sugar
  • 1 teaspoon vanilla essence
  • 1 medium egg
  • 8 oz (225 g) chocolate, cut into chunks
  • 3 oz (75 g) shelled walnuts, chopped


  1. Mix the flour with the baking powder and salt.
  2. Beat the butter, sugars, vanilla and egg until fluffy.
  3. Blend in the flour, then the chocolate chunks and nuts. Chill this mixture for at least 1 hour to prevent overspreading during baking.
  4. Drop the mixture in heaped tablespoonfuls on to an ungreased baking sheet, about 2 in (5 cm) apart.
  5. Bake at 350°F (180°C) Gas 4 for 12-15 minutes or until lightly browned.
  6. Cool for 2 minutes. Lift from the baking sheet on to wire racks to cool.