Chunky Chocolate Cookies

by | Oct 12, 2020 | Recipes | 0 comments

Cookies have quickly became our favourite home baked treat.. for one reason – you can freeze the dough and bake fresh when you fancy a treat. 

I was introduced to this recipe by Ashlie Sugar Rushed on Instagram, I’ve slightly tweaked her original which can be found here or on her Instagram linked below 🙂

My tweaks are only slight but they made a difference to our cookies in texture, which is down to cookie preference. 


  • 125g Butter
  • 100g Sugar 
  • 120g Brown Sugar 
  • 1 Egg
  • 280g Self Raising Flour
  • 3 tsp Baking Powder
  • 2g Sea Salt
  • 300g Chocolate (Chopped or Chips) 

*Sugars : I use Caster & Dark Soft Brown; Caster makes it a smoother texture than using Granulated. Dark Soft Brown makes the flavour a bit more caramelised in flavour. 


Step One - Get Prepped

It makes for an easier bake if you get prepped first… I’m partial to a measure as I go but it definitely makes it easier when you’re prepped.

For the chocolate, I use any big bars of chocolate we have in (usually for baking Lidl’s own) and always a mix of milk, dark and white chocolate. I roughly chop it into chunks with a sharp knife. 

Step Two - Beat It
  • Add your butter & sugars to a mixing bowl and beat until creamy. I use a wooden spoon, Stork butter is by far the creamiest & softest. You could always use an electric hand mixer. 
  • Then add in your egg & beat again. 
  • Add in the flour, baking powder & salt and beat again until it forms into a dough. It gets a bit dry/stiff at this stage, especially if you’re using a wooden spoon but keep at it. 
  • Add your chocolate chunks and thoroughly mix them in. Depending on the size of the chunks they might be sticking out of the dough a little bit. 
Step Three - Roll Up
  • Split the dough into 10 portions and roll up into dough balls. They’ll seem quite big but that’s best. 
  • Pop onto some baking paper & freeze for at least 20 minutes. We have a pretty small freezer, so I portion them into tubs once they’re frosty so they don’t stick together.
Step Four - BAKE
  • Pre-heat your oven to 180°c and line your baking tray with greaseproof paper. 
  • Space out your cookie dough balls. I do at most 4 per tray so they don’t merge together on the tray. 
  • Bake the cookies in the oven for 12-15 minutes. Keep an eye on them if they look golden but you want them to be abit more done, pop some foil over them.
  • The longer you bake them – the crunchier the cookie, less time makes for a gooey/chewy cookie. We prefer gooey, and when they come out the oven we let them rest a little bit – sometimes we top them with half a kinder bar while they’re still hot!
Step Five - Enjoy!

Boil the kettle & enjoy your cookie with a hot cuppa or milk. 

These cookies make for a great Autumn/Winter afternoon activity for all ages. 

I like to prep the dough and bake them one or two at a time when we fancy them. They’d make a great Christmas activity and you can bake them fresh on Christmas Eve for Santa’s little treat. 

If you’ve had them in the freezer a couple of hours/days/weeks leave them out for at least half an hour before baking – they can catch a little quicker so we use the foil trick to stop them cooking from the outside in or worse burning & drying out.


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