Double Chocolate Chunk Cookies

Here is my all-time, go to, crowd pleasing double chocolate chunk cookie recipe ❤

The essential ice-cream scoop for the perfect sized cookie dough balls ❤

These cookies have a slight crispy chew around the edges, with a super soft, dough-like centre with oozing white and milk chocolate chunks.. mmmmm


This recipe is so quick and fool-proof, so I hope you give them a go! Don’t forget to post any comments/questions below 🙂


I sourced this recipe from BBC Good Food, and it makes 12 beautiful cookies (I normally double the recipe and make more, slightly bigger ones!)



  • 125g butter, softened
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • ½ tsp salt
  • 200g chocolate chunks – I use a 100g bar of both milky bar (white) and milk chocolate, and chop it into chunks


  1. Preheat the oven to 180°C, and line 2 baking trays with a baking parchment.
  2. Cream together the softened butter and the two types of sugar with a wooden spoon, until pale and creamy.
  3. Next, add in the egg and vanilla and beat well.
  4. Sift in the flour and salt and fold until all the flour is incorporated.
  5. Finally, add in the chocolate chunks
  6. Roll into golf ball sized balls, and place onto the baking trays, well spread apart.
  7. Bake for 10 mins, until slightly golden brown! Don’t worry, they’ll firm up more whilst they cool! 🙂
  8. Transfer to a wire cooling rack and leave to firm up – I like to eat mine whilst they’re still warm and gooey….. dribbling.. 🙂

I hope you enjoy these cookies!

Lots of love, Sofia ❤ ❤ ❤




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