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Old-Fashioned Cookies with Chocolate Chunks

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Old-Fashioned Cookies with Chocolate Chunks

Description

Old-Fashioned Cookies with Chocolate Chunks are thick, golden, and irresistibly soft in the centre with lightly crisp edges and generous pools of melted chocolate in every bite. These classic homemade cookies are made with simple pantry ingredients, including butter, brown sugar, granulated sugar, eggs, vanilla, flour, and large pieces of chocolate. Brown sugar adds moisture and a rich caramel flavour, while granulated sugar helps create delicately crisp edges. Using chopped chocolate instead of small chocolate chips gives the cookies a rustic bakery-style appearance and creates pockets of chocolate that melt beautifully as they bake. This recipe is perfect for family baking, after-school treats, weekend desserts, holiday cookie trays, parties, or whenever you want a nostalgic homemade sweet. The dough can be prepared in advance and chilled, which improves both the flavour and texture of the finished cookies. Serve them slightly warm with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream for an extra-indulgent dessert.

Ingredients For the Cookie Dough

  • 225g unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2¾ cups plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon, optional
  • 300g semi-sweet or dark chocolate, roughly chopped

For Finishing

  • Extra chocolate chunks for pressing on top
  • Flaky sea salt, optional

Step-by-Step Instructions

Step 1: Prepare the Baking Trays

Line two large baking trays with baking paper. Set them aside while you prepare the cookie dough.

Step 2: Cream the Butter and Sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat with an electric mixer for 2 to 3 minutes until pale, creamy, and slightly fluffy.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, and optional cinnamon.

Step 5: Make the Dough

Gradually add the dry ingredients to the butter mixture. Mix on low speed or stir with a wooden spoon until just combined. Do not overmix.

Step 6: Add the Chocolate

Fold in the chopped chocolate, reserving a small handful for decorating the tops of the cookies.

Step 7: Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling reduces spreading and gives the cookies a thicker, chewier texture.

Step 8: Preheat the Oven

Preheat the oven to 180°C while the dough is chilling.

Step 9: Shape the Cookies

Scoop approximately 2 tablespoons of dough for each cookie and roll into balls. Arrange them on the prepared trays, leaving at least 5cm between each one.

Step 10: Add Extra Chocolate

Press a few reserved chocolate chunks into the top of each dough ball for a bakery-style finish.

Step 11: Bake

Bake one tray at a time for 10 to 13 minutes. The edges should be lightly golden, while the centres should still look slightly soft.

Step 12: Cool

Remove the tray from the oven and leave the cookies on it for 5 minutes. Transfer them carefully to a wire rack to cool completely.

Step 13: Finish and Serve

Sprinkle the warm cookies with a small amount of flaky sea salt if desired. Serve warm or at room temperature.

Tips

  • Use properly softened butter, not melted butter, for the best cookie structure.
  • Measure the flour carefully because too much flour can make the cookies dry.
  • Chopped chocolate creates larger melted pockets than standard chocolate chips.
  • Chill the dough for up to 24 hours for a deeper flavour.
  • Do not overbake the cookies; they will continue to set on the hot tray.
  • Bake one tray at a time for more even results.
  • Add toasted walnuts or pecans for extra crunch.
  • Press extra chocolate into the cookies immediately after baking for a fuller appearance.

Notes

  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Place a slice of bread in the container to help the cookies stay soft.
  • Freeze baked cookies for up to 2 months.
  • Freeze unbaked dough balls on a tray, then transfer them to a freezer bag for up to 3 months.
  • Bake frozen dough balls directly from frozen, adding 2 to 3 minutes to the baking time.
  • Milk chocolate, dark chocolate, or a mixture of both can be used.

Q&A

Can I Use Chocolate Chips Instead of Chunks?

Yes. Chocolate chips work well, but chopped chocolate gives the cookies larger melted pockets and a more rustic texture.

Why Did My Cookies Spread Too Much?

The butter may have been too warm, the dough may not have been chilled, or the baking tray may have been hot before the dough was added.

Can I Make the Dough Ahead of Time?

Yes. Refrigerate the covered dough for up to 48 hours. Let it soften slightly before scooping if it becomes too firm.

How Do I Keep the Cookies Soft?

Avoid overbaking them and store them in an airtight container once completely cool.

Can I Add Nuts?

Yes. Fold in up to 1 cup of chopped walnuts, pecans, or hazelnuts with the chocolate.

Servings

Makes: 18 Large Cookies

Nutrition

Approximate Nutrition Per Cookie

  • Calories: 285
  • Protein: 4g
  • Carbohydrates: 37g
  • Fat: 14g
  • Saturated Fat: 8g
  • Fibre: 2g
  • Sugar: 22g
  • Sodium: 180mg

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