Double chocolate chunk and nut cookies

    35 min

    These American-style cookies are simply irresistible eaten while still warm and the chocolate chunks are still soft and melting. Macadamia nuts, with their buttery flavour, add a crunchy texture, but can be omitted if you prefer. Like the chocolate, the nuts should be kept in fairly large pieces.

    5 people made this

    Serves: 12 

    • 115 g (4 oz) unsalted butter, at room temperature
    • 85 g (3 oz) light muscovado sugar
    • ½ tsp pure vanilla extract
    • 1 egg, beaten
    • 85 g (3 oz) self-raising white flour
    • 55 g (2 oz) plain wholemeal flour
    • 20 g (¾ oz) cocoa powder
    • ¼ tsp baking powder
    • ¼ tsp salt
    • 115 g (4 oz) good dark chocolate (at least 70% cocoa solids), roughly chopped
    • 55 g (2 oz) macadamia nuts, roughly chopped
    • 3 tbsp semi-skimmed milk

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 190ºC (375ºF, gas mark 5). Line 2 baking sheets with baking parchment.
    2. Beat the butter with the sugar and vanilla extract in a large bowl until light and fluffy. Gradually add the egg, beating well after each addition.
    3. Sift the white and wholemeal flours, cocoa powder, baking powder and salt over the creamed mixture, tipping in any bran left in the sieve. Add the chocolate, nuts and milk, and mix everything together.
    4. Place tablespoonfuls of the mixture on the prepared baking sheets, arranging the cookies well apart so there is space for them to spread during baking. Flatten the cookies slightly with the back of a fork, then bake for about 15 minutes or until they feel soft and springy.
    5. Leave on the baking sheets for a few minutes, then transfer to a wire rack. Serve while still slightly warm or leave until cold. The cookies can be kept in an airtight container for up to 5 days.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Each slice provides

    A copper

    Some more ideas

    Use walnuts or pecan nuts instead of macadamia nuts. * For cherry and almond cookies, use plain white flour instead of the cocoa powder, and substitute 55 g (2 oz) dried sour cherries and 55 g (2 oz) flaked almonds for the chocolate chunks and macadamia nuts. If you want a pronounced almond flavour, use ¼ tsp pure almond extract instead of the vanilla.

    Plus points

    Plain chocolate is a good source of copper and provides useful amounts of iron. The scientific name of the cocoa bean tree is Theobroma cacao, which means ‘the food of the gods’. Casanova was reputed to drink hot chocolate before his nightly conquests – in fact, he was said to prefer chocolate to champagne. * Butter contains useful amounts of the important fat-soluble vitamins A and D. Vitamin A is essential for healthy vision and skin, while vitamin D is needed for the formation of strong, healthy bones.

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    Reviews in English (3)


    I tried this recipe and although it tasted very nice and was moist, it was more like a flat, unrisen cake to me. Very similar to the sponge on the Jaffa Cakes  -  18 Apr 2012


    Fun to prepare. Now i'm waiting!  -  22 Nov 2014


    These were really nice! One thing i would say though, is that they were a bit strong, so you could use milk chocolate if you don't like really strong stuff. Also if you are allergic or just don't like nuts, then replace them with chocolate chips!  -  29 Oct 2008