My chocolate chunk cookies are easy to make and so delicious. This is a revised version of an old chocolate chip cookie recipe that I have worked to improve so they are perfect. I have renamed my cookies ‘chocolate chunk’ because I prefer to use a dairy free chocolate bar that I’ve chopped into chunks myself rather than chocolate chips. This recipe creates a cookie that is soft in the centre but crispy on the outside so you get the best of both worlds.
I have made these cookies with milk, white and dark chocolate as well as adding crushed up gluten free biscuits into the batter and they have all worked beautifully. In fact, I would really recommend tracking down a gluten free and vegan Oreo alternative and crumbling a few of those into the batter when you add in the chocolate chunks – the end result is amazing!
For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.
Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The chocolate chunk cookies should keep well for up to four days in an airtight container.
like this recipe you may also like my Double Chocolate & Raspberry version or my Matcha & White Chocolate version. If you are looking for more chocolate chip recipes you may like my Chocolate Chip Freezer Fudge and my Chocolate Chip Chickpea Blondies which you can find here.
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