Thick & Chunky Chocolate Chip Cookies

These cookies are a real crowd-pleaser and the kind you bake when you need something simple, generous, and good for sharing.

A Simple Change: White or Dark Chocolate

Today I made these with white chocolate, just for something different. It gives a sweeter, creamy flavour. Most of the time I use dark chocolate (a proper large block, not chips) and chop it quite chunky so every cookie has proper pieces running through it. Big bits of chocolate make all the difference here.

The idea is simple—good basic cookie dough and plenty of chocolate. Nothing complicated, just a solid bake that works every time.

How It Turned Out

There’s not much to it really, this recipe always turns out well. It’s one of those easy, fast bakes that I like—no fuss, and you know what you’re going to get at the end. They also keep well in a tin for a few days, which makes them handy for baking ahead.

I made these once for a work morning tea shout, and there were plenty to go around. I’d even say there was enough for a rugby team. But be warned, they don’t last long once people start taking one, so it’s worth making a full batch.

They bake up soft in the middle with a light crisp edge and hold their shape well. I flattened these with the palm of my hand, but sometimes I use a fork to press rustic lines into the tops, which gives them a more homely look. The chocolate stays in nice chunky pockets, so every bite has something in it. They’re easy to pack up, easy to share, and just a reliable cookie all round.

My Tips Before You Start

Chop the chocolate in chunky pieces so you get proper bites in each cookie.
Dark chocolate works well, but white chocolate is a nice change.
Don’t overbake them—take them out when they’re still a little soft in the centre.
Leave space on the tray as they will spread.
For even size, weigh the dough if you can, but eyeballing works fine too.

Basker’s Opinion

Basker likes these best with a cup of tea in the evening after dinner or just before bed. He’s been known to dunk them, which I’m not sure is strictly allowed, but he insists it makes them better.

Recipe Card

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🍪 🌰 🍫 ✨ 🥄 👩‍🍳 ✨ 🥄 🍫 🌰 🍪

Classic Chocolate Chip Cookies

Servings: 70 cookies
Prep Time: 10 mins
Cook Time: 15 mins
Difficulty: easy
Rating: ★★★★★
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A lovely old-fashioned chocolate chip cookie recipe with a rich buttery texture and chunky pockets of chocolate throughout. These cookies are simple to make, keep well, and make enough to feed a hungry rugby team.

Recipe Notes:

Roughly chopped chocolate gives these cookies their classic chunky texture.
Store in an airtight container once cooled.

Recipe Credit:

Based on a recipe by Annabel Langbein.

Ingredients

500g butter, softened
1 cup sugar
6 tbsp sweetened condensed milk
Few drops vanilla essence
4½ cups flour
4 tsp baking powder
500g dark chocolate, roughly chopped into chunky pieces

Directions

1. Preheat: Set oven to 170°C.
2. Cream butter and sugar: Beat butter and sugar together until light and creamy.
3. Add wet ingredients: Beat in condensed milk and vanilla essence.
4. Add dry ingredients: Stir in flour and baking powder until combined.
5. Fold through chocolate: Add chopped chocolate chunks and mix gently through the dough.
6. Chill if needed: If dough feels soft, chill briefly before shaping.
7. Shape cookies: Roll into large walnut-sized balls and place onto cold greased oven trays, leaving room for spreading.
8. Flatten: Press lightly with the palm of your hand.
9. Bake: Bake for 15–20 minutes until lightly golden.
10. Cool: Leave to cool slightly before removing from trays.
11. Store: Keep in an airtight container once fully cooled.