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cookie dough with chocolate chunks in a mixing bowl with a wooden spatula, on francescasophia.co.uk


Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Cookies


  • 225 g unsalted butter
  • 350 g light brown sugar
  • 400 g flour all-purpose
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 225 g dark chocolate


  1. Preheat the oven to 170° (gas mark 3); chop the chocolate bar into large chunks, and line a baking tray with greaseproof paper.
  2. Combine the flour, salt and bicarbonate of soda in a bowl, mixing thoroughly so everything’s evenly distributed.
  3. Separately, cream together the butter and sugar, being careful not to overmix (this will make your cookies spread & go flat) – about 2 minutes by hand should do it; add the eggs to this mixture, one at a time, and the vanilla.
  4. Add the dry ingredients to the butter and sugar mixture, stirring until it’s just combined. Then add the chopped chocolate, mixing just enough that the chunks are evenly distributed through the mix.
  5. Use an ice cream scoop to get consistently even cookies, scooping 6 cookies about 2 inches apart on the baking sheet at a time; cook the cookies in batches, placing each newly filled tray into the middle of the oven for 10 minutes.
  6. If freezing the cookies, place the filled baking sheet into the freezer, and allow to set for about an hour; then remove the dough balls from the sheet and place into a food bag, back in the freezer, for up to 3 weeks.