Hey, guys! I’m finally sharing this recipe with you all. It’s that recipe I gorge on when I’m stressing over exams. I remember, in 2016 I had some exams, and I kept baking and eating these ALL NIGHT LONG! That’s how addictive and comforting they are.

I prefer using dark chocolate chunks as I love the intensity they add to the cookies. You can use whatever chocolate you like. Another reason for adding chocolate chunks instead of chips is because I love biting into those large chunks and how they turn gooey with each.

The ingredients bakeware, props etc you see on my blog – you can now buy them from my Amazon Store!




5 from 1 vote
Easy Chocolcate Chunk Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Course: Dessert
Servings: 10 to 12 cookies
Author: Pratty and Food
  • 100 g melted butter (I use salted butter)
  • 1 egg
  • 1/3 cup sugar (measure then powder it)
  • 1 1/3 cup flour
  • 1/4 tsp baking powder
  • 1/2 cup chopped chocolates (or more. I use Amul Dark Chocolate)
  • 1/4 teaspoon Vanilla extract/essence
  • A pinch of salt (about 1/5 teaspoon)
  1. Combine sugar and butter. Add the egg and vanilla. Combine till smooth and creamy.
  2. In a separate bowl, mix the flour, salt, baking powder.
  3. Add the dry ingredients mixture to the wet. Form a dough. Add in the chocolate chunks and combine.
  4. Line a baking tray with parchment.
  5. Scoop out 1 tablespoon of cookie dough and place it on the tray. Space each piece of dough 2 inches apart. Flatten the top a little.
  6. Bake in a preheated oven for 12-15 mins at 190°C. Or till the edges have browned a little and the top is golden brown in colour
Recipe Notes

The size of the cookies depends on your preference. Sometimes I make 1 batch of 1 tablespoon scoops and the rest as half tablespoon scoops. So I get a blend of both medium sized cookies and small ones. But if you do that, bake each size in separate batches. The small ones will take about 10 mins to be done. And the top would be whiter than the large ones'.

You can also scoop out pieces of dough, place them on a tray and refrigerate for 30 mins. Then store the balls in your fridge in a container. It'll be good for a week. You can freeze it for a month. Do shape the dough balls before freezing or else it'll be difficult to shape them post freeze. And when you want to bake them, simply place them in room temperature for 30 mins before baking. So they'll be chilled but not frozen.






Happy baking to you! Feel free to drop in a comment below or a message on my social media. Don’t forget to send me a picture if you try any of my recipes! I love it when y’all send me your attempts of my recipes.

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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.


  • Suman Sudha March 7, 2019 at 8:52 pm Reply

    Hi Pratty,

    How many number of eggs we are supposed to use? BTW love all your recipes


    • Pratty March 11, 2019 at 7:01 pm Reply

      Hey! 1 egg. Sorry about the late response and thanks a lot for asking because somehow I missed egg in the ingredient list!

  • Suman Sudha April 13, 2019 at 5:02 pm Reply

    Thanks…i tried the recipe.. its super yummy and crunchy.. it just melt in the mouth.. Got lot of appreciation from my friends as well.. i want to post pics as well but was unable to.. Let me know if there way to share pics.. Really admire your work.. I got to know you from my sister as she is in same batch as you.. Since then i have following you in insta and blog… Good job girl..

    • Pratty April 21, 2019 at 8:17 am Reply

      Oh, wow! Thanks a lot for trying the recipe! You can send me the pictures on Instagram or Facebook. Just search Pratty And Food and you’ll find me. I’d love to see how they turned out!

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