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For spring, we are having some really terrible weather (sigh). It has been raining all week, the heater is back on and we are all rugged up. These chunky choc-chip cookies have been a perfect treat to indulge in whilst being stuck inside. Mmmm, can you smell them baking…



  • 250g unsalted butter, softened
  • 1 cup brown sugar, loosely packed
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 2 1/2 cups plain flour
  • 1 tsp bi-carb soda
  • 1/2 tsp salt
  • 2 cups of roughly chopped chocolate (I used 1 cup of milk chocolate + 1 cup of dark chocolate, both roughly chopped from a block)


  1. Preheat oven at 180C
  2. Cream together the butter and both sugars with an electric beater until the mixture is light and smooth. Add eggs and vanilla essence + continue to beat until smooth.
  3. In another bowl, sift the plain flour, bi-carb soda and salt together.
  4. Add the flour mixture to the already beaten ingredients. Lightly beat until they are just blended.
  5. Fold in chunky choc-chips.
  6. Place a heaped dessert spoon of mixture on lightly greased baking trays approximately 5cm apart (4 – 5 mixtures per tray).
  7. Bake for 9 – 12 mins (I think they are best when golden around the edges). Note: they will not be set at this stage.
  8. Cool cookies on a baking tray.
  9. Continue step 6, 7 + 8 until mixture is all used.


Trust me they don’t stay long on the tray – warm or cool! Serve with milk and enjoy.


Credit images | CC for seekdarelove