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    Whoppingly Wicked Chocolate Chunk Cookies

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    Whoppingly Wicked Chocolate Chunk Cookies

    These scrumptious biscuits use chunks of Belgian white and milk chocolate, take minutes to prepare and cook, and even less time to eat!

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes to 14 minutes
    • Total time: 22 minutes to 24 minutes 25 minutes

    Makes: 16


    • 100g slightly salted butter, softened
    • 50g light brown muscovado sugar
    • 50g golden caster sugar
    • ½ tsp vanilla extract
    • 1 large egg, beaten
    • 125g Waitrose Superfine Self Raising Flour
    • 50g Waitrose White Belgian Chocolate, roughly chopped
    • 50g Waitrose Milk Belgian Chocolate, roughly chopped


    1. Preheat the oven to 180°C, gas mark 4. Line 2-3 baking sheets with baking parchment or lightly grease with a little extra butter. Place the butter and both types of sugar in a mixing bowl and beat with a wooden spoon to cream together for 2-3 minutes or until well mixed. Add the vanilla extract, beaten egg and sifted flour and continue beating for a further 1-2 minutes, or until the mixture is thoroughly combined. Stir in all the chocolate chunks. Place 16 rounded teaspoons of the mixture spaced well apart (they will spread while cooking) on the prepared baking sheets and bake for 12-14 minutes, until the cookies are just lightly golden brown and slightly firm.
    2. Remove from the oven, allow to cool on the trays for 1-2 minutes then transfer to a wire rack to cool completely and become crisp. Store in an airtight container for up to 2 days.

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    Cook's tips

    The mixture can easily be doubled to make more cookies. If making a larger quantity, use a food processor to save time. Simply combine all the ingredients except the chocolate and blend until thoroughly mixed. Then stir in the chocolate.


    Average user rating

    4 stars