Ultimate Chocolate Cookie Recipe

Bake off is back on our screens and its re-ignited my love of baking! Last week I attempted a show stopper cake and needless to say it didn’t quite go to plan, however this week I went with something a little more predictable and made these incredible chocolate chunk cookies from Tanya Burr’s blog. These cookies are meant to be super gooey and extra decadent which I figured was perfect for a rainy, September Tuesday night in front of the TV. The beauty of this recipe is it doesn’t use traditional chocolate chips, even though you definitely could, but you can add chunks of whatever chocolate you’ve got in the house. I went for Cadbury milk chocolate buttons and chunks of dark chocolate. Read on for the full recipe…


200g butter

300g caster sugar

1 large egg

275g self-raising flour

75g cocoa powder

a little splash of milk (if needed)

As much chocolate as you need for the chunks


  1. Pre-heat the oven to 200 degrees and prep your baking trays with a sheet of baking paper. Good tip for getting the paper to stick is to put a tiny bit of butter in each corner to act as a glue.

  2. Take the butter and caster sugar and beat them together until light and fluffy, should resemble icing at this point (because thats essentially what it is)

  3. At this point add the egg and mix until the mixture goes slightly runnier

  4. Mix the cocoa powder and flour together in a bowl and add to the liquid mixture bit by bit, I like to add in a third at a time.

  5. The mixture should now start to come together, if it looks a little dry or if there’s bits crumbing then add a splash of milk. I’d recommend going with less milk than you think at first because it’s hard to balance the mixture out if you add too much.

  6. Now grad whatever chunks of chocolate you have that you want to add, this is a chance to spice up the recipe. I added Cadbury buttons and dark chocolate but you could add mint aero, or crunchy or milky bar for a hit of white chocolate.

  7. Roll the dough into balls just smaller than the palm of your hand, these are supposed to be decent sized cookies and their size is what helps then retain their gooey texture. So this mixture made about 10-12 cookies, I placed them on a baking tray, being sure not to squish the balls down too much otherwise they’ll spread out too much.

  8. This is quite important, you need to cook them for 11-12 minutes and then take them out of the oven, they won’t look like they’re done but I promise you don’t want to put them back into the oven. Leave them on the baking tray on the side to cool for about half an hour and they’ll be perfect for serving and enjoying with a cup of tea.

So there we have it! Perfectly gooey cookies, what I love about this recipe is that the basis of this is so flexible and can be transformed to include so many flavours, and they were so quick to make! About 10 minutes to combine all the ingredients and 11 minutes in the oven, by the time I got them out to cool I’d already tidied up the kitchen and had only been baking for about 20 minutes! Great if you’re looking to whip up something for a party or a housewarming, and I think they’d make a great Christmas gift if you tied batch up in a pretty box in your friends favourite flavour!

Let me know if you make these and if you’re following along with bake off! Enjoy x


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