🍪 Chocolate chunk cookie
A chocolate chunk cookie is a large, thick, soft-baked cookie made with flour, butter, sugar and egg and packed with big pieces of chopped chocolate instead of small chips. The edges are lightly crisp, the centre gooey, and the chunks melt into wide pools. It is a bakery and coffee-shop favourite, usually sold one cookie at a time.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g plain flour
- 1 tsp baking soda, ½ tsp salt
- 170 g butter, melted
- 200 g brown sugar
- 50 g white sugar
- 1 egg
- 250 g dark chocolate, roughly chopped
Method
- Whisk the melted butter with both sugars, then whisk in the egg.
- Stir in the flour, baking soda and salt, then fold in the chopped chocolate. Chill the dough for 30 minutes.
- Heat the oven to 180 °C. Shape 8 large balls and place them well apart on lined trays.
- Bake for 12–14 minutes until the edges are set and the centres still look soft.
- Cool on the tray for 10 minutes before moving.
How to make it lighter
- One bakery cookie of 80 g is close to a full snack — share it or save half.
- Shape 16 smaller cookies from the same dough for portions of about 40 g.
- Choose dark chocolate with a high cocoa content: it is more intense, so fewer chunks satisfy.
History
The chocolate chunk cookie is a bakery variation of the American chocolate chip cookie; large, thick versions became popular in US cookie shops and cafés from the late 20th century.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chocolate chunk cookie and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →