Chocolate Chunk Cookies

This is a really easy recipe great for making with your children. Top with anything you like, I have used chocolate chunks, dried cranberries, Smarties, but you could use any dried fruits, nuts or even mini chocolate eggs for Easter!

Make 6-10 depending on how large you like your cookie.

Suitable for freezing as individual balls of raw dough.



100g light soft brown sugar
100g softened butter
1 tbsp golden syrup
½ tsp vanilla extract (optional)
150g self-raising flour
Chocolate, fruits, nuts for topping

Large baking tray lined with baking parchment
Oven 180C/Gas 4/fan oven 160C

How to make it

  • Beat the butter, sugar, golden syrup and vanilla until light and creamy.
  • Add the flour, and work into the butter mix. You may need to finish off with your hands as the mix is quite stiff.
  • Divide the mixture into equal size balls, I made 6.
  • Place the balls well spaced apart on a baking sheet, I did 3 at a time, and flatten slightly.
  • Now top with your chosen topping, be generous because as the cookie spreads in the oven the pieces on the top will move apart.
  • Place in the oven and bake for approx. 18 minutes. (reduce the cooking time if you are making smaller cookies) You will probably need to turn your baking tray during this time. The cookies should be pale golden at the edges.
  • Cool on the tray a little before transferring to a rack.
  • Now you just have to be patient, the edge of the cookie should be crisp and the centre still soft when they have cooled. Chocolate takes a long time to cool and ‘reset’ so be careful if you are tempted to try a warm cookie.

Ovens do vary, so if you found they were overcooked, what better excuse do you need to try again!

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